Probiotic strains used as starter cultures may combine the positive image of fermented foods with a functional appeal. Moreover, these bacteria can be used as bioprotective cultures to extend the shelf-life of ready-to-eat (RTE) foods and to control harmful microorganisms Indeed, new probiotic vegetable products - table olives, artichokes and cabbage - have been obtained after a mild fermentation process supported by the probiotic strain Lactobacillus paracasei LMGP22043 (Valerio et al. 2013; Lavermicocca et al. 2016). In this study the probiotic strain L. paracasei LMGP22043, was applied as bioprotective culture (7 log CFU/g) to preserve RTE artichokes and as a starter to ferment blanched white cabbage thus preserving its nutritional quality. The probiotic strain was used to pilot the fermentation of cabbage leading, after 71 h fermentation, to a final product containing about log 8 CFU/g live cells and the 35% of the total glucosinolates (GSs) detected before fermentation otherwise completely lost during conventional fermentation of sauerkraut (Sarvan et al. 2013). After 30 days of refrigerated vacuum packed storage, GSs and the probiotic concentration still persisted. Moreover, the bioprotective features of the probiotic strain were ascertained in RTE artichokes challenged (3 log CFU/g) with pathogens Listeria monocytogenes ATCC19115, Salmonella enterica subsp. enterica ATCC13311, or Escherichia coli ATCC8739 and stored at 4°C for 45 days. All pathogens decreased in the probiotic RTE product, whereas a longer survival was observed in the standard product (control). At the same time, the probiotic RTE product still contained an adequate amount (more than 7 log CFU/g) of live probiotic cells (Valerio et al. 2013). Therefore, studies demonstrated that vegetables can be processed to obtain functional products, using a probiotic strain which plays the double role of starter and bioprotective culture.
Biopreservation of nutritional and microbiological features of ready-to-eat vegetables processed by the probiotic strain Lactobacillus paracasei LMGP22043.
Di Biase M;Lonigro S L;Lavermicocca P;Valerio F
2016
Abstract
Probiotic strains used as starter cultures may combine the positive image of fermented foods with a functional appeal. Moreover, these bacteria can be used as bioprotective cultures to extend the shelf-life of ready-to-eat (RTE) foods and to control harmful microorganisms Indeed, new probiotic vegetable products - table olives, artichokes and cabbage - have been obtained after a mild fermentation process supported by the probiotic strain Lactobacillus paracasei LMGP22043 (Valerio et al. 2013; Lavermicocca et al. 2016). In this study the probiotic strain L. paracasei LMGP22043, was applied as bioprotective culture (7 log CFU/g) to preserve RTE artichokes and as a starter to ferment blanched white cabbage thus preserving its nutritional quality. The probiotic strain was used to pilot the fermentation of cabbage leading, after 71 h fermentation, to a final product containing about log 8 CFU/g live cells and the 35% of the total glucosinolates (GSs) detected before fermentation otherwise completely lost during conventional fermentation of sauerkraut (Sarvan et al. 2013). After 30 days of refrigerated vacuum packed storage, GSs and the probiotic concentration still persisted. Moreover, the bioprotective features of the probiotic strain were ascertained in RTE artichokes challenged (3 log CFU/g) with pathogens Listeria monocytogenes ATCC19115, Salmonella enterica subsp. enterica ATCC13311, or Escherichia coli ATCC8739 and stored at 4°C for 45 days. All pathogens decreased in the probiotic RTE product, whereas a longer survival was observed in the standard product (control). At the same time, the probiotic RTE product still contained an adequate amount (more than 7 log CFU/g) of live probiotic cells (Valerio et al. 2013). Therefore, studies demonstrated that vegetables can be processed to obtain functional products, using a probiotic strain which plays the double role of starter and bioprotective culture.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
