期刊
FOOD RESEARCH INTERNATIONAL
卷 39, 期 1, 页码 98-105出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2005.06.005
关键词
dynamic high pressure; orange juice; bacterial inactivation; E. coli O157 : H7; yeasts; moulds; lactic acid bacteria
This study aimed to evaluate the potential of dynamic high pressure (DHP) technology to inactivate pathogenic and spoilage microflora in orange juice. Escherichia coli O157:117 ATCC 35150, Lactobacillus plantarum ATCC 14917, Leuconostoc mesenteroides ATCC 23386 and two orange juice isolates: Saccharomyces cerevisiae and Penicillium ssp. were subjected individually to different DHP treatments. The effectiveness of DHP treatment was first evaluated in phosphate buffered saline (PBS) before application in orange juice samples. The inactivation efficacy of DHP depended on the pressure applied and the number of passes. It was more efficient against Gram-negative strains than Gram-positives. Complete inactivation and 5 log reduction of E coli O157:H7 were achieved in orange juice at 200 MPa after 5 and 3 passes at 25 degrees C, respectively. Lower inactivation was obtained with Penicillium ssp. (4 log), S. cerevisiae (2.5 log), L. plantarum (2.3 log) and L. mesenteroides (1.6 log). The gathered results revealed the potential of DHP to inactivate all the tested microorganisms and then, it could constitute a promising alternative technology for cold pasteurization of fruit juices. (c) 2005 Elsevier Ltd. All rights reserved.
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