Increase of acidification of synthetic brines by ultrasound-treated Lactiplantibacillus plantarum strains isolated from olives

Ultrasonics Sonochemistry

Maria Rosaria Corbo¹  Antonio Bevilacqua²  Barbara Speranza³  Daniela Campaniello³  Milena Sinigaglia³  Clelia Altieri³ 

[1] Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy;Corresponding authors.;Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy;

关键词: Ultrasound;    Starter;    Table olives;    Acidification;    Membrane permeability;   

DOI  :  

来源: DOAJ

【 摘 要 】

This paper focused on the evaluation of Ultrasound effect on the growth patterns (3–6% of salt and 45 °C), acidification (pH-decrease), interactions with microorganisms, and membrane permeability of nine strains of Lactiplantibacillus plantarum. Ultrasound treatment was applied at 20% of net power by modulating duration (2–10 min) and pulses (2–10 s).Viable count (7.15–8.16 log CFU/mL) was never affected by Ultrasound, while the treatment increased the extent of pH decrease of at least three strains (109, 162 and c19). L. plantarum c19 was the best performer, as a low intensity treatment was able to increase its acidification, without affecting its growth. The effects could be attributed to an increased permeability of the cellular membrane, as suggested by the increase of released intracellular components. Other factors should be further assessed (e.g. possible changes in the metabolism) and the performances of Ultrasound-treated strains in real brines.

【 授权许可】

Unknown