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Transfer and subsequent growth and metabolism of Lactobacillus plantarum in orange juice medium during storage at 4 and 30°C
Author(s) -
Perez M.B.,
Saguir F.M.
Publication year - 2012
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2012.03235.x
Subject(s) - lactobacillus plantarum , food science , acetoin , chemistry , food spoilage , orange juice , orange (colour) , citric acid , malic acid , fermentation , fructose , cold storage , lactic acid , bacteria , biology , genetics , horticulture
Aim: To investigate the physicochemical changes produced from growth and metabolism of Lactobacillus plantarum N4 in orange juice medium stored at 4 and 30°C after transferring from artificially inoculated oranges peal during extraction. Methods and Results: Lower than 2·0% of total of the N4 strain was recovered in juice extracted from inoculated oranges (about of 10 9 CFU ml −1 ) under assayed conditions. After that, the N4 strain grew 2·43 ± 0·09 log cycles in 48 h at 30°C. Sugars such as glucose and fructose and l ‐malic and citric acids were utilized, although at different rates and extent, yielding significant lactate and acetate amounts with a concomitant pH reduction. Ethanol, diacetyl, acetoin or 2,3 butilenglicol were undetected. During juice storage at 4°C bacterial counts, sugars composition and pH remained significantly unchanged as well as its sensory attributes. Conclusion: The transfer rate of L. plantarum N4 to freshly squeezed juice under adequate hygienic condition was low. At 30°C, the micro‐organism rapidly initiated growth, producing acids but not butter flavour compounds neither ethanol. Significance and Impact of the Study: The ability of this strain to survive in refrigerated juice without cause spoilage warrants further investigation to explore its potential use for biotechnology applications.