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Influence of sub-lethal stresses on the survival of lactic acid bacteria after spray-drying in orange juice

2015Journal article Restricted access
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dc.contributor.authorBarbosa, J.
dc.contributor.authorBorges, S.
dc.contributor.authorTeixeira, P.
dc.date.accessioned2016-04-21T08:35:29Z
dc.date.available2016-04-21T08:35:29Z
dc.date.issued2015
dc.description.abstractThe demand for new functional non-dairy based products makes the production of a probiotic orange juice powder an encouraging challenge. However, during drying process and storage, loss of viability of the dried probiotic cultures can occur, since the cells are exposed to various stresses. The influence of sub-lethal conditions of temperature, acidic pH and hydrogen peroxide on the viability of Pediococcus acidilactici HA-6111-2 and Lactobacillus plantarum 299v during spray drying in orange juice and subsequent storage under different conditions was investigated. At the end of storage, the survival of both microorganisms through simulated gastro-intestinal tract (GIT) conditions was also determined. The viability of cells previously exposed to each stress was not affected by the drying process. However, during 180 days of storage at room temperature, unlike P. acidilactici HA-6111-2, survival of L. plantarum 299v was enhanced by prior exposure to sub-lethal conditions. Previous exposure to sub-lethal stresses of each microorganism did not improve their viability after passage through simulated GIT. Nevertheless, as cellular inactivation during 180 days of storage was low, both microorganisms were present in numbers of ca. 10(7) cfu/mL at the end of GIT. This is an indication that both bacteria are good candidates for use in the development of an orange juice powder with functional characteristics.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationBARBOSA, J.; BORGES, S.; TEIXEIRA, Paula - Influence of sub-lethal stresses on the survival of lactic acid bacteria after spray-drying in orange juice. Food Microbiology. ISSN 0740-0020. Vol. 52 (2015), p. 77-83 http://dx.doi.org/10.1016/j.fm.2015.06.010 [short communication]pt_PT
dc.identifier.doi10.1016/j.fm.2015.06.010pt_PT
dc.identifier.eid84938076472
dc.identifier.eissn1095-9998
dc.identifier.issn0740-0020
dc.identifier.pmid26338119
dc.identifier.urihttp://hdl.handle.net/10400.14/19864
dc.identifier.wos000360653500009
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.relationLISTERIA MONOCYTOGENES IN FOODS: CONTRIBUTING DATA FOR RISK ASSESSMENT
dc.subjectPediococcus acidilactici HA-6111-2pt_PT
dc.subjectLactobacillus plantarum 299vpt_PT
dc.subjectAcidic stresspt_PT
dc.subjectOxidative stresspt_PT
dc.subjectHeat shockpt_PT
dc.subjectGastro-intestinal tractpt_PT
dc.titleInfluence of sub-lethal stresses on the survival of lactic acid bacteria after spray-drying in orange juicept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleLISTERIA MONOCYTOGENES IN FOODS: CONTRIBUTING DATA FOR RISK ASSESSMENT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F48894%2F2008/PT
oaire.citation.endPage83
oaire.citation.startPage77
oaire.citation.titleFood Microbiology
oaire.citation.volume52
oaire.fundingStream3599-PPCDT
person.familyNameBarbosa
person.familyNameBorges
person.familyNameTeixeira
person.givenNameJoana
person.givenNameSandra
person.givenNamePaula
person.identifier.ciencia-id9516-589F-8B0D
person.identifier.ciencia-id591F-66D5-8F90
person.identifier.orcid0000-0001-5879-9458
person.identifier.orcid0000-0003-4665-1098
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id13608752600
person.identifier.scopus-author-id15826021600
person.identifier.scopus-author-id7005895206
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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