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首页> 外文期刊>Food microbiology >Microbiological and physicochemical quality of fresh-cut apple enriched with the probiotic strain Lactobacillus rhamnosus GG
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Microbiological and physicochemical quality of fresh-cut apple enriched with the probiotic strain Lactobacillus rhamnosus GG

机译：益生菌鼠李糖乳杆菌GG浓缩的鲜切苹果的微生物学和理化质量

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摘要

The effectiveness as protective culture of the probiotic Lactobacillus rhamonosus GG (L. rham. GG) against Salmonella and Listeria monocytogenes on minimally-processed apples throughout storage as well as its effect on apple quality and natural microflora was evaluated. Survival to subsequent exposure to gastric stress was also reported. Apples were cut into wedges and dipped in a solution containing Salmonella and L. monocytogenes (10~5 cfu mL~(-1)) and/or L. rham. GG (10~8 cfu mL~(-1)). Apple wedges were packed and stored at 5 and 10 ℃. Periodically, microbial population, bacterial survival to gastric stress and quality of apple wedges were evaluated. Although Salmonella was not affected by co-inoculation with L. rham. GG, L. monocytogenes population was 1-log units lower in the presence of L. rham. GG. L. rham. GG population maintained over recommended levels for probiotic action (10~6 cfu g~(-1)) along storage, however, viable cells after gastric stress were only above this level during the first 14 days. Pathogen survival after gastric stress was <1% after 7 days at 5 ℃. Moreover, apple wedges quality was not affected by L. rham. GG addition. Thus, L. rham. GG could be a suitable probiotic for minimally-processed apples capable to reduce L. monocytogenes growth; nevertheless shelf life should not be higher to 14 days to guarantee the probiotic effect.
机译：评估了益生菌鼠李糖乳杆菌GG（L. rham。GG）在整个储存过程中对沙门氏菌和单核细胞增生李斯特菌的保护性培养效果，以及其对苹果品质和天然菌群的影响。还报道了随后暴露于胃压力下的存活率。将苹果切成楔形，浸入含有沙门氏菌和单核细胞增生李斯特氏菌（10〜5 cfu mL〜（-1））和/或鼠李糖乳杆菌的溶液中。 GG（10〜8 cfu mL〜（-1））。包装苹果楔子并在5和10℃下保存。定期评估微生物种群，对胃压力的细菌存活率和苹果楔块的质量。尽管沙门氏菌不受与鼠李糖乳杆菌共同接种的影响。在鼠李糖乳杆菌存在下，GG，单核细胞增生李斯特菌种群降低了1-log单位。 GG。鼠李GG种群在整个贮藏期间保持了超过建议水平的益生菌作用（10〜6 cfu g〜（-1）），但是，在胃压力后的存活细胞在最初的14天中仅高于该水平。 5℃7天后，胃应激后病原体存活率＜1％。此外，苹果楔块的质量不受鼠李糖的影响。 GG加成。因此，L。rham。 GG可能是适合于能够减少单核细胞增生李斯特氏菌生长的苹果的最低限度加工的益生菌。但是，保质期不应超过14天以保证益生菌作用。

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  • 来源
    《Food microbiology》 |2011年第1期|p.59-66|共8页
  • 作者

    Isabel Alegre; Inmaculada Vinas; Josep Usall; Marina Anguera; Maribel Abadias;

  • 作者单位

    University of Ueida. Centre UdL-IRTA, XaRTA-Postharvest, Rovira Rome, 191,25198-Ueida. Catalonia, Spain;

    rnUniversity of Ueida. Centre UdL-IRTA, XaRTA-Postharvest, Rovira Rome, 191,25198-Ueida. Catalonia, Spain;

    rnIRTA, Centre UdL-IRTA, XaRTA-Postharvest, Rovira Roure, 191, 25198-Lleida, Catalonia, Spain;

    rnIRTA, Centre UdL-IRTA, XaRTA-Postharvest, Rovira Roure, 191, 25198-Lleida, Catalonia, Spain;

    rnIRTA, Centre UdL-IRTA, XaRTA-Postharvest, Rovira Roure, 191, 25198-Lleida, Catalonia, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    salmonella; listeria monocytogenes; gastric acid survival; protective cultures; biocontrol;

    机译：沙门氏菌;李斯特菌;胃酸生存;保护性文化;生物防治;

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