通过乳酸消毒和Lacticaseibacillus casei生物保存,提高果汁的微生物安全性和质量
Cristina Barbosa Pereira1, Felipe Honorato da Silva1, Wilson José Fernandes Lemos Junior2
1Food Technology Department, Technology Institute, Federal Rural University of Rio de Janeiro, Seropédica, RJ, Brazil.
概括
乳酸有效地消毒果汁,减少微生物污染,延迟腐烂. 当与Lacticaseibacillus casei相结合时,它可以确保更长的保质期,并提高天然果汁保存的安全性.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 可持续化学 可持续化学
背景情况:
- 传统的消毒剂,如二化,对环境造成了担忧.
- 在食品工业中,对天然和可持续的保存方法的需求越来越大.
- 探索果汁消毒的替代方案对于公共卫生和产品质量至关重要.
研究的目的:
- 评估乳酸作为果汁的可持续消毒剂.
- 评估Lacticaseibacillus casei作为生物防腐剂与乳酸结合使用的疗效.
- 确定这些处理对微生物污染,保质期和微生物稳定性的影响.
主要方法:
- 果汁用乳酸处理,并使用酸盐作为对照剂进行消毒.
- Lacticaseibacillus casei被添加为乳酸处理的果汁中的生物防腐剂.
- 随着时间的推移,监测了微生物数量 (共性有机生物,菌,酵母,肠杆菌,大肠杆菌).
- 在冷藏期间评估了pH值变化和整体微生物稳定性.
主要成果:
- 乳酸显著降低了微生物负荷:美索菲尔有氧生物的2.64 log CFU/mL,模具/酵母的2.41 log CFU/mL,Enterobacteriaceae的2.41 log CFU/mL.
- 用乳酸处理的果汁在11天内保持无大肠杆菌的状态,表现优于二.
- 乳酸和Lacticaseibacillus casei的组合在冷藏下维持了大肠杆菌的缺失20天.
- Lacticaseibacillus casei在乳酸处理的果汁中显示出高活力 (6.48 log CFU/mL),而降低pH值进一步抑制了微生物生长.
结论:
- 乳酸是一种高效和可持续的替代酸盐果汁消毒的替代品.
- 乳酸和Lacticaseibacillus casei的协同作用显著提高了微生物安全性,并延长了果汁的保质期.
- 这项研究强调了天然生物防腐剂在安全和稳定的果汁生产中的潜力,超越了传统的动物产品应用.
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