Effect of temperature and substrate on Pef inactivation of Lactobacillus plantarum in an orange juice-milk beverage

Fernando Sampedro, Alejandro Rivas, Dolores Rodrigo, Antonio Martínez, Miguel Rodrigo

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38 Scopus citations

Abstract

The inactivation kinetics of Lactobacillus plantarum in an orange juice-milk beverage treated by Pulsed Electric Fields (PEF) were studied. Experimental data were fitted to Bigelow and Hülsheger kinetic models and Weibull frequency distribution function. Results indicate that both Hülsheger model and Weibull function fit well the experimental data being Accuracy factor values (Af) closer to 1 and Mean Square Error (MSE) closer to 0. The tcw parameter of the Weibull model can be considered as a kinetic indicator as it expresses the microorganism's resistance to treatment by electric pulses. An increase in temperature favoured the inactivation of L. plantarum by PEF as reflected by a decreased in tcw value. Under the same conditions to those studied by other authors we reached less inactivation of L. plantarum in the beverage used in this study than in substrates with a simpler composition.

Original languageEnglish (US)
Pages (from-to)30-34
Number of pages5
JournalEuropean Food Research and Technology
Volume223
Issue number1
DOIs
StatePublished - May 2006

Bibliographical note

Funding Information:
Acknowledgements The authors thank Ministerio de Educación y Ciencia of Spain for providing a pre-doctoral grant to the author Fernando Sampedro and Generalitat Valenciana for granting the research group aid 03/147. This study was carried out with funds from the CICYT project no. AGL 2003-05236-C02-01.

Keywords

  • Inactivation
  • L. plantarum
  • Milk
  • Modelling
  • Orange juice
  • PEF

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