Tags

Type your tag names separated by a space and hit enter

Nonthermal inactivation and sublethal injury of Lactobacillus plantarum in apple cider by a pilot plant scale continuous supercritical carbon dioxide system.
Food Microbiol. 2011 May; 28(3):377-83.FM

Abstract

The objective of this study was to evaluate the efficacy of supercritical carbon dioxide (SCCO(2)) for inactivating Lactobacillus plantarum in apple cider using a continuous system with a gas-liquid metal contactor. Pasteurized apple cider without preservatives was inoculated with L. plantarum and processed using a SCCO(2) system at a CO(2) concentration range of 0-12% (g CO(2)/100g product), outlet temperatures of 34, 38, and 42 °C, a system pressure of 7.6 MPa, and a flow rate of 1 L/min. Processing with SCCO(2) significantly (P<0.05) enhanced inactivation of L. plantarum in apple cider, resulting in a 5 log reduction with 8% CO(2) at 42 °C. The response surface model indicated that both CO(2) concentration and temperature contributed to the microbial inactivation. The extent of sublethal injury in surviving cells in processed apple cider increased as CO(2) concentration and processing temperature increased, however the percent injury dramatically decreased during SCCO(2) processing at 42 °C. Structural damage in cell membranes after SCCO(2) processing was observed by SEM. Refrigeration (4 °C) after SCCO(2) processing effectively inhibited the re-growth of surviving L. plantarum during storage for 28 days. Thus this study suggests that SCCO(2) processing is effective in eliminating L. plantarum and could be applicable for nonthermal pasteurization of apple cider.

Links

Publisher Full Text

Authors+Show Affiliations

Yuk HG
Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Block S3, Level 6, Science Drive 4, Singapore 117543, Republic of Singapore.
Geveke DJ
No affiliation info available

MeSH

BeveragesCarbon DioxideColony Count, MicrobialConsumer Product SafetyDose-Response Relationship, DrugFood ContaminationFood MicrobiologyFood PreservationHumansLactobacillus plantarumMalusTemperature

Pub Type(s)

Journal Article

Language

eng

PubMed ID

21356441

Citation

Yuk, Hyun-Gyun, and David J. Geveke. "Nonthermal Inactivation and Sublethal Injury of Lactobacillus Plantarum in Apple Cider By a Pilot Plant Scale Continuous Supercritical Carbon Dioxide System." Food Microbiology, vol. 28, no. 3, 2011, pp. 377-83.
Yuk HG, Geveke DJ. Nonthermal inactivation and sublethal injury of Lactobacillus plantarum in apple cider by a pilot plant scale continuous supercritical carbon dioxide system. Food Microbiol. 2011;28(3):377-83.
Yuk, H. G., & Geveke, D. J. (2011). Nonthermal inactivation and sublethal injury of Lactobacillus plantarum in apple cider by a pilot plant scale continuous supercritical carbon dioxide system. Food Microbiology, 28(3), 377-83. https://doi.org/10.1016/j.fm.2010.09.010
Yuk HG, Geveke DJ. Nonthermal Inactivation and Sublethal Injury of Lactobacillus Plantarum in Apple Cider By a Pilot Plant Scale Continuous Supercritical Carbon Dioxide System. Food Microbiol. 2011;28(3):377-83. PubMed PMID: 21356441.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Nonthermal inactivation and sublethal injury of Lactobacillus plantarum in apple cider by a pilot plant scale continuous supercritical carbon dioxide system. AU - Yuk,Hyun-Gyun, AU - Geveke,David J, Y1 - 2010/10/01/ PY - 2010/05/18/received PY - 2010/09/20/revised PY - 2010/09/23/accepted PY - 2011/3/2/entrez PY - 2011/3/2/pubmed PY - 2011/4/13/medline SP - 377 EP - 83 JF - Food microbiology JO - Food Microbiol VL - 28 IS - 3 N2 - The objective of this study was to evaluate the efficacy of supercritical carbon dioxide (SCCO(2)) for inactivating Lactobacillus plantarum in apple cider using a continuous system with a gas-liquid metal contactor. Pasteurized apple cider without preservatives was inoculated with L. plantarum and processed using a SCCO(2) system at a CO(2) concentration range of 0-12% (g CO(2)/100g product), outlet temperatures of 34, 38, and 42 °C, a system pressure of 7.6 MPa, and a flow rate of 1 L/min. Processing with SCCO(2) significantly (P<0.05) enhanced inactivation of L. plantarum in apple cider, resulting in a 5 log reduction with 8% CO(2) at 42 °C. The response surface model indicated that both CO(2) concentration and temperature contributed to the microbial inactivation. The extent of sublethal injury in surviving cells in processed apple cider increased as CO(2) concentration and processing temperature increased, however the percent injury dramatically decreased during SCCO(2) processing at 42 °C. Structural damage in cell membranes after SCCO(2) processing was observed by SEM. Refrigeration (4 °C) after SCCO(2) processing effectively inhibited the re-growth of surviving L. plantarum during storage for 28 days. Thus this study suggests that SCCO(2) processing is effective in eliminating L. plantarum and could be applicable for nonthermal pasteurization of apple cider. SN - 1095-9998 UR - https://www.unboundmedicine.com/medline/citation/21356441/Nonthermal_inactivation_and_sublethal_injury_of_Lactobacillus_plantarum_in_apple_cider_by_a_pilot_plant_scale_continuous_supercritical_carbon_dioxide_system_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0740-0020(10)00246-7 DB - PRIME DP - Unbound Medicine ER -