Transfer and subsequent growth and metabolism ofLactobacillus plantarumin orange juice medium during storage at 4 and 30°C

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Aim:To investigate the physicochemical changes produced from growth and metabolism of Lactobacillus plantarum N4 in orange juice medium stored at 4 and 30°C after transferring from artificially inoculated oranges peal during extraction.Methods and Results:Lower than 2·0% of total of the N4 strain was recovered in juice extracted from inoculated oranges (about of 109 CFU ml−1) under assayed conditions. After that, the N4 strain grew 2·43 ± 0·09 log cycles in 48 h at 30°C. Sugars such as glucose and fructose and l-malic and citric acids were utilized, although at different rates and extent, yielding significant lactate and acetate amounts with a concomitant pH reduction. Ethanol, diacetyl, acetoin or 2,3 butilenglicol were undetected. During juice storage at 4°C bacterial counts, sugars composition and pH remained significantly unchanged as well as its sensory attributes.Conclusion:The transfer rate of L. plantarum N4 to freshly squeezed juice under adequate hygienic condition was low. At 30°C, the micro-organism rapidly initiated growth, producing acids but not butter flavour compounds neither ethanol.Significance and Impact of the Study:The ability of this strain to survive in refrigerated juice without cause spoilage warrants further investigation to explore its potential use for biotechnology applications.

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