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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/60777
Acceder
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network_name_str CONICET Digital (CONICET)
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 Técnicas2025-10-22T11:23:48Zoai: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:34982025-10-22 11:23:49.13CONICET 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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score 12.982451

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