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- Title
Effects of the high pressure of homogenization on some spoiling micro-organisms, representative of fruit juice microflora, inoculated in saline solution.
- Authors
Bevilacqua, A.; Costa, C.; Corbo, M. R.; Sinigaglia, M.
- Abstract
Aims: This study was aimed to investigate the effects of a high-pressure homogenization (HPH) treatment on some micro-organisms, involved in the spoilage of fruit juices. Methods and Results: Lactobacillus plantarum, Lactobacillus brevis, Bacillus coagulans cells, Saccharomyces bayanus, Pichia membranaefaciens and Rhodotorula bacarum were separately inoculated in a saline solution (0·9% NaCl); the initial inoculum was ca. 5 log CFU ml−1. Then, the samples were processed through a homogenizer at 10–150 MPa for 1, 2 or 3 times. Yeasts were completely inactivated at 50–110 MPa with a single pass treatment, while lactic acid bacteria counts were reduced to approximately 1 log CFU ml−1 after a three-steps HPH processing. Conclusions: Yeasts were the most sensitive micro-organisms, followed by B. coagulans. On the other hand, lactic acid bacteria appeared resistant to HPH. Significance and Impact of the Study: The results of this study provided some useful information on the susceptibility of microflora of juices to homogenization; moreover, they suggested that HPH could be used successfully to inactivate yeasts.
- Subjects
FRUIT juices; FOOD spoilage; LACTOBACILLUS; MICROORGANISMS; LACTIC acid; BACTERIA
- Publication
Letters in Applied Microbiology, 2009, Vol 48, Issue 2, p261
- ISSN
0266-8254
- Publication type
Article
- DOI
10.1111/j.1472-765X.2008.02527.x