Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenisation

2007 ◽  
Vol 8 (2) ◽  
pp. 226-229 ◽  
Author(s):  
F.P. Campos ◽  
M. Cristianini
Keyword(s):  
Saccharomyces Cerevisiae ◽  
High Pressure ◽  
Lactobacillus Plantarum ◽  
Orange Juice ◽  
Ultra High Pressure

Influence of ultra‐high pressure homogenisation on physicochemical and sensorial properties of orange juice in comparison with conventional thermal processing

2019 ◽  
Vol 54 (5) ◽  
pp. 1858-1864 ◽  
Author(s):  
Rita‐María Velázquez‐Estrada ◽  
María‐Manuela Hernández‐Herrero ◽  
Buenaventura Guamis‐López ◽  
Artur‐Xavier Roig‐Saguès
Keyword(s):  
High Pressure ◽  
Thermal Processing ◽  
Orange Juice ◽  
Ultra High Pressure

Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in Fresh and Thermally Processed Orange Juice

2002 ◽  
Vol 65 (10) ◽  
pp. 1586-1589 ◽  
Author(s):  
DURIED ALWAZEER ◽  
REMY CACHON ◽  
CHARLES DIVIES
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactobacillus Plantarum ◽  
Orange Juice ◽  
Lag Phase ◽  
Generation Times ◽  
Two Samples ◽  
Thermally Processed ◽  
Before And After ◽  
Acid Tolerant ◽  
Citrus Juices

Lactobacillus plantarum and Saccharomyces cerevisiae are acid-tolerant microorganisms that are able to spoil citrus juices before and after pasteurization. The growth of these microorganisms in orange juice with and without pasteurization was investigated. Two samples of orange juice were inoculated with ca. 105 CFU/ml of each microorganism. Others were inoculated with ca. 107 CFU/ml of each microorganism and then thermally treated. L. plantarum populations were reduced by 2.5 and <1 log10 CFU/ml at 60°C for 40 s and at 55°C for 40 s, respectively. For the same treatments, S. cerevisiae populations were reduced by >6 and 2 log10 CFU/ml, respectively. Samples of heated and nonheated juice were incubated at 15°C for 20 days. Injured populations of L. plantarum decreased by ca. 2 log10 CFU/ml during the first 70 h of storage, but those of S. cerevisiae did not decrease. The length of the lag phase after pasteurization increased 6.2-fold for L. plantarum and 1.9-fold for S. cerevisiae, and generation times increased by 41 and 86%, respectively. The results of this study demonstrate the differences in the capabilities of intact and injured cells of spoilage microorganisms to spoil citrus juice and the different thermal resistance levels of cells. While L. plantarum was more resistant to heat treatment than S. cerevisiae was, growth recovery after pasteurization was faster for the latter microorganism.

scholarly journals Microencapsulation of Lactobacillus plantarum NRRL B-1927 with Skim Milk Processed via Ultra-High-Pressure Homogenization

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3863 ◽  
Author(s):  
Kevin E. Mis Solval ◽  
George Cavender ◽  
Nan Jiang ◽  
Jinru Chen ◽  
Rakesh Singh
Keyword(s):  
High Pressure ◽  
Lactobacillus Plantarum ◽  
Freeze Drying ◽  
Skim Milk ◽  
Cost Effective ◽  
High Pressure Homogenization ◽  
Particle Agglomeration ◽  
Mixed Flow ◽  
Protective Properties ◽  
Ultra High Pressure

Several health benefits are associated with the consumption of probiotic foods. Lyophilized probiotic cultures are commonly used to manufacture probiotic-containing products. Spray drying (SDR) is a cost-effective process to microencapsulate probiotics. However, the high temperatures of the drying air in SDR can inactivate significant numbers of probiotic cells. Ultra-high-pressure homogenization (UHPH) processing can modify the configuration of proteins found in skim milk which may increase its protective properties as microencapsulating agent towards probiotic cells during SDR. The aim of this study was to evaluate the effect of microencapsulating probiotic Lactobacillus plantarum NRRL B-1927 (LP) with UHPH-treated skim milk after SDR or freeze drying (FD). Dispersions containing LP were made with either UHPH-treated (at 150 MPa or 300 MPa) or untreated skim milk and dried via concurrent SDR (CCSD), mixed-flow SDR (MXSD) or FD. Higher cell survival (%) of LP was found in powders microencapsulated with 150 MPa-treated skim milk than in those microencapsulated with non-UHPH-treated and 300 MPa-treated skim milk via FD followed by MXSD and CCSD, respectively. Increasing UHPH pressures increased the particle size of powders produced via CCSD; and reduced particle agglomeration of powders produced via MXSD and FD. This study demonstrated that UHPH processes improves the effectiveness of skim milk as a microencapsulating agent for LP, creating powders that could be used in probiotic foods.

High-pressure inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum at subzero temperatures

2005 ◽  
Vol 115 (4) ◽  
pp. 405-412 ◽  
Author(s):  
Jean-Marie Perrier-Cornet ◽  
Sandra Tapin ◽  
Serenella Gaeta ◽  
Patrick Gervais
Keyword(s):  
Saccharomyces Cerevisiae ◽  
High Pressure ◽  
Lactobacillus Plantarum ◽  
Subzero Temperatures

Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice

2013 ◽  
Vol 18 ◽  
pp. 89-94 ◽  
Author(s):  
R.M. Velázquez-Estrada ◽  
M.M. Hernández-Herrero ◽  
C.E. Rüfer ◽  
B. Guamis-López ◽  
A.X. Roig-Sagués
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Bioactive Compounds ◽  
Orange Juice ◽  
High Pressure Homogenization ◽  
Ultra High Pressure
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