High hydrostatic pressure inactivation ofLactobacillus plantarumcells in (O/W)-emulsions is independent from cell surface hydrophobicity and lipid phase parameters
| Autor: | Christian A. Lenz, Thomas A. Kafka, Rudi F. Vogel, Dominik Reitermayer |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
biology Chemistry 030106 microbiology Cell Hydrostatic pressure Food spoilage 04 agricultural and veterinary sciences Condensed Matter Physics biology.organism_classification 040401 food science 03 medical and health sciences 0404 agricultural biotechnology medicine.anatomical_structure Phase (matter) Lactobacillus Oil droplet Emulsion medicine Food science Lactobacillus plantarum |
| Zdroj: | High Pressure Research. 37:430-448 |
| ISSN: | 1477-2299 0895-7959 |
| DOI: | 10.1080/08957959.2017.1347926 |
| Popis: | Inactivation efficiency of high hydrostatic pressure (HHP) processing of food is strongly affected by food matrix composition. We investigated effects of fat on HHP inactivation of spoilage-associated Lactobacillus (L.) plantarum strains using defined oil-in-water (O/W)-emulsion model systems. Since fat-mediated effects on HHP inactivation could be dependent on interactions between lipid phase and microbial cells, three major factors possibly influencing such interactions were considered, that is, cell surface hydrophobicity, presence and type of surfactants, and oil droplet size. Pressure tolerance varied noticeably among L. plantarum strains and was independent of cell surface hydrophobicity. We showed that HHP inactivation of all strains tended to be more effective in presence of fat. The observation in both, surfactant-stabilized and surfactant-free (O/W)-emulsion, indicates that cell surface hydrophobicity is no intrinsic pressure resistance factor. In contrast to the presence of fat per se, ... |
| Databáze: | OpenAIRE |
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