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Effect of lactic acid bacteria on microbial safety of angelica keiskei juice
Author(s) -
Xie Fan,
Wang Yuqiang,
Zhou Yiming,
Wu Jinhong,
Wang Zhengwu
Publication year - 2017
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12325
Subject(s) - bacillus cereus , cereus , lactobacillus casei , food science , lactobacillus acidophilus , lactobacillus plantarum , lactic acid , population , fermentation , pasteurization , bacteria , chemistry , microbiology and biotechnology , probiotic , biology , medicine , genetics , environmental health
This study investigated the inhibitory activities of lactic acid bacteria (LAB) against Bacillus cereus in the Angelica keiskei juice. After pasteurization, yeasts, molds, Pseudomonas , and coliform bacteria can be inactivated effectively, but population of Bacillus cereus did not show significantly decreased. To inhibit the growth of B. cereus , Lactobacillus plantarum, casei , and acidophilus were applied to ferment the pasteurized Angelica keiskei juice. Through 48 hr fermentation, the populations of LABs increased 4.12, 3.64, and 3.59 log 10 CFU/ml, respectively. The population of B. cereus increased 1.30, 1.92, and 2.04 log 10 CFU/ml, respectively, but in the control group, it increased 3.23 log 10 CFU/ml. Cereulide (a B. cereus emetic toxin) was identified in the control group, 36 as well as 48 hr of L. casei , and 48 hr of L. acidophilus fermented juice, but not in L. plantarum . The amount of the cereulide biosynthesis genes expression of B. cereus in Lactobacillus fermented juice was significant lower than that in the control group. These findings indicate that Lactobacillus can inhibit the growth of B. cereus in Angelica keiskei juice, and L. plantarum shows the best effect. Practical applications Fresh Angelica keiskei juice is considered to be a healthy beverage, attributing to its numerous beneficial effects recently. However, microbial risk is always existent due to fresh Angelica keiskei juice is easy to be contaminated by some soil and heat resistant microorganisms, including B. cereus , which is unable to be inactivated by pasteurization. LAB are used in Angelica keiskei juice to inhibit the growth of B. cereus since they can generate a large amount of organic acids and bacteriocins. Hence, Angelica keiskei juice can be developed as a healthily fermented juice.