期刊
MOLECULES
卷 27, 期 17, 页码 -出版社
MDPI
DOI: 10.3390/molecules27175631
关键词
biopreservation; chocolate mousse; microbial challenge test; probiotics
资金
- Ministry of Education and Science of the Republic of Bulgaria [A01-288/07.10.2020]
- National Research Programme Healthy Foods for a Strong Bio-Economy and Quality of Life [577/17.08.2018]
The study found that chocolate mousse can serve as a good medium for delivering probiotic bacteria and inhibiting the growth of foodborne pathogens.
Probiotic bacteria are used for food biopreservation because their metabolic products might contribute to ensuring food microbiological safety and/or increase its shelf life without the addition of chemical preservatives. Moreover, biopreserved foods are excellent vehicles for the delivery of probiotic bacteria. The aim of the study was to investigate the potential of chocolate mousse food matrix for the delivery of the probiotic strain Lactobacillus helveticus 2/20 (Lb. helveticus 2/20) and to investigate its capacity to inhibit the growth of two foodborne pathogenic bacteria (Staphylococcus aureus and Escherichia coli). Therefore, the populations of free or encapsulated in calcium alginate Lb. helveticus 2/20 cells and/or of each pathogen (used to voluntarily contaminate each sample) were monitored both in complex nutrient medium (MRS broth) and in chocolate mousse under refrigeration conditions and at room temperature. Lb. helveticus 2/20 alone in free or encapsulated state effectively inhibited the growth of Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923 in chocolate mousse when stored at 20 +/- 2 degrees C. Practically no viable unwanted bacteria were identified on the 7th day from the beginning of the process. High viable Lb. helveticus 2/20 cell populations were maintained during storage under refrigerated conditions (4 +/- 2 degrees C) and at room temperature. Chocolate mousse is thus a promising food matrix to deliver probiotic Lb. helveticus 2/20 cells, which could also protect it from contamination by unwanted bacteria.
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