Effect of enterocin AS-48 in combination with high-intensity pulsed-electric field treatment against the spoilage bacterium Lactobacillus diolivorans in apple juice |
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Authors: | Pilar Martínez Viedma Hikmate Abriouel Angel Sobrino López Nabil Ben Omar Rosario Lucas López Eva Valdivia Olga Martín Belloso Antonio Gálvez |
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Affiliation: | 1. Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Edif. B3, Universidad de Jaén, Campus Las Lagunillas s/n, 23071 Jaén, Spain;2. Department of Food Technology, University of Lleida, Avda. Alcalde Rovira Roure 191, 25198 Lleida, Spain;3. Department of Microbiology, University of de Granada, 18071 Granada, Spain |
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Abstract: | Enterocin AS-48 was tested in apple juice against the cider-spoilage, exopolysaccharide-producing strain Lactobacillus diolivorans 29 in combination with high-intensity pulsed-electric field (HIPEF) treatment (35 kV/cm, 150 Hz, 4 μs and bipolar mode). A response surface methodology was applied to study the bactericidal effects of the combined treatment, with AS-48 concentration and HIPEF treatment time as process variables. At subinhibitory bacteriocin concentrations, microbial inactivation by the combined treatment increased as the bacteriocin concentration and the HIPEF treatment time increased (from 0.5 to 2.0 μg/ml and from 100 to 1000 μs, respectively). Highest inactivation (4.87 logs) was achieved by 1000 μs HIPEF treatment in combination with 2.0 μg/ml AS-48. While application of treatments separately did not protect juice from survivors during storage, survivors to the combined treatment were inactivated within the following 24 h of storage, and the treated samples remained free from detectable lactobacilli for at least 15 days at temperatures of 4 °C as well as 22 °C. The combined treatment could be useful for inactivation of exopolysaccharide-producing L. diolivorans in apple juice. |
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Keywords: | Cider spoilage Bacteriocin Pulsed-electric fields Lactobacillus |
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