Transfer and subsequent growth and metabolism of Lactobacillus plantarum in orange juice medium during storage at 4 and 30°C
- Autores
- Pérez, María Belén; Saguir de Zucal, Fabiana Maria
- Año de publicación
- 2012
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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 10 9CFUml -1) under assayed conditions. After that, the N4 strain grew 2·43±0·09 log cycles in 48h 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. © 2012 The Authors. Letters in Applied Microbiology © 2012 The Society for Applied Microbiology.
Fil: Pérez, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Saguir de Zucal, Fabiana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina - Materia
-
LACTOBACILLUS PLANTARUM
METABOLISM
ORANGES
TEMPERATURE
TRANSFER - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/60777
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spelling |
Transfer and subsequent growth and metabolism of Lactobacillus plantarum in orange juice medium during storage at 4 and 30°CPérez, María BelénSaguir de Zucal, Fabiana MariaLACTOBACILLUS PLANTARUMMETABOLISMORANGESTEMPERATURETRANSFERhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Aim: 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 10 9CFUml -1) under assayed conditions. After that, the N4 strain grew 2·43±0·09 log cycles in 48h 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. © 2012 The Authors. Letters in Applied Microbiology © 2012 The Society for Applied Microbiology.Fil: Pérez, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Saguir de Zucal, Fabiana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaWiley Blackwell Publishing, Inc2012-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/60777Pérez, María Belén; Saguir de Zucal, Fabiana Maria; Transfer and subsequent growth and metabolism of Lactobacillus plantarum in orange juice medium during storage at 4 and 30°C; Wiley Blackwell Publishing, Inc; Letters in Applied Microbiology; 54; 5; 5-2012; 398-4030266-8254CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1472-765X.2012.03235.xinfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1472-765X.2012.03235.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:54:31Zoai:ri.conicet.gov.ar:11336/60777instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:54:31.913CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Transfer and subsequent growth and metabolism of Lactobacillus plantarum in orange juice medium during storage at 4 and 30°C |
title |
Transfer and subsequent growth and metabolism of Lactobacillus plantarum in orange juice medium during storage at 4 and 30°C |
spellingShingle |
Transfer and subsequent growth and metabolism of Lactobacillus plantarum in orange juice medium during storage at 4 and 30°C Pérez, María Belén LACTOBACILLUS PLANTARUM METABOLISM ORANGES TEMPERATURE TRANSFER |
title_short |
Transfer and subsequent growth and metabolism of Lactobacillus plantarum in orange juice medium during storage at 4 and 30°C |
title_full |
Transfer and subsequent growth and metabolism of Lactobacillus plantarum in orange juice medium during storage at 4 and 30°C |
title_fullStr |
Transfer and subsequent growth and metabolism of Lactobacillus plantarum in orange juice medium during storage at 4 and 30°C |
title_full_unstemmed |
Transfer and subsequent growth and metabolism of Lactobacillus plantarum in orange juice medium during storage at 4 and 30°C |
title_sort |
Transfer and subsequent growth and metabolism of Lactobacillus plantarum in orange juice medium during storage at 4 and 30°C |
dc.creator.none.fl_str_mv |
Pérez, María Belén Saguir de Zucal, Fabiana Maria |
author |
Pérez, María Belén |
author_facet |
Pérez, María Belén Saguir de Zucal, Fabiana Maria |
author_role |
author |
author2 |
Saguir de Zucal, Fabiana Maria |
author2_role |
author |
dc.subject.none.fl_str_mv |
LACTOBACILLUS PLANTARUM METABOLISM ORANGES TEMPERATURE TRANSFER |
topic |
LACTOBACILLUS PLANTARUM METABOLISM ORANGES TEMPERATURE TRANSFER |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
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 10 9CFUml -1) under assayed conditions. After that, the N4 strain grew 2·43±0·09 log cycles in 48h 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. © 2012 The Authors. Letters in Applied Microbiology © 2012 The Society for Applied Microbiology. Fil: Pérez, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina Fil: Saguir de Zucal, Fabiana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina |
description |
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 10 9CFUml -1) under assayed conditions. After that, the N4 strain grew 2·43±0·09 log cycles in 48h 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. © 2012 The Authors. Letters in Applied Microbiology © 2012 The Society for Applied Microbiology. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-05 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/60777 Pérez, María Belén; Saguir de Zucal, Fabiana Maria; Transfer and subsequent growth and metabolism of Lactobacillus plantarum in orange juice medium during storage at 4 and 30°C; Wiley Blackwell Publishing, Inc; Letters in Applied Microbiology; 54; 5; 5-2012; 398-403 0266-8254 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/60777 |
identifier_str_mv |
Pérez, María Belén; Saguir de Zucal, Fabiana Maria; Transfer and subsequent growth and metabolism of Lactobacillus plantarum in orange juice medium during storage at 4 and 30°C; Wiley Blackwell Publishing, Inc; Letters in Applied Microbiology; 54; 5; 5-2012; 398-403 0266-8254 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1472-765X.2012.03235.x info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1472-765X.2012.03235.x |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Wiley Blackwell Publishing, Inc |
publisher.none.fl_str_mv |
Wiley Blackwell Publishing, Inc |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1844613655209967616 |
score |
13.070432 |