Viability of Lactobacillus reuteri in fruit juices

The viability of Lactobacillus reuteri DSM 20016 in juices (apple, pineapple, orange and red-fruit), as a function of storage temperature (4 and 37 °C), duration of thermal abuse at 25 °C (24–48 h) before the storage at 4 °C, and strain adaptation in a modified laboratory medium (acidification, addi...

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Main Authors:	Marianne Perricone, Maria Rosaria Corbo, Milena Sinigaglia, Barbara Speranza, Antonio Bevilacqua
Format:	Article
Language:	English
Published:	Elsevier 2014-09-01
Series:	Journal of Functional Foods
Subjects:	Fruit juice Lactobacillus reuteri Inducing the resistance Thermal abuse
Online Access:	http://www.sciencedirect.com/science/article/pii/S1756464614002485

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spelling	doaj-0de368d4c516451a888550cbd920662b2021-04-29T04:42:56ZengElsevierJournal of Functional Foods1756-46462014-09-0110421426Viability of Lactobacillus reuteri in fruit juicesMarianne Perricone0Maria Rosaria Corbo1Milena Sinigaglia2Barbara Speranza3Antonio Bevilacqua4Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, ItalyDepartment of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, ItalyDepartment of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, ItalyDepartment of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, ItalyCorresponding author. Tel.: +39 0881 589232.; Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, ItalyThe viability of Lactobacillus reuteri DSM 20016 in juices (apple, pineapple, orange and red-fruit), as a function of storage temperature (4 and 37 °C), duration of thermal abuse at 25 °C (24–48 h) before the storage at 4 °C, and strain adaptation in a modified laboratory medium (acidification, addition of vanillic acid/red fruit juice) were monitored. The results suggested that the viability of Lb. reuteri was strongly affected by the kind of juice, namely the target survived in pineapple, orange and apple juices, while it experienced a strong reduction in red fruit, with a first reduction time (δ) of 0.47 day; however, this drawback could be overcome by strain adaptation, which resulted in a significant increase of the first reduction time to 9.28–11.20 days. Finally, Lb. reuteri did not exert any negative impact on sensory attributes of juices under refrigeration.http://www.sciencedirect.com/science/article/pii/S1756464614002485Fruit juiceLactobacillus reuteriInducing the resistanceThermal abuse
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Marianne Perricone Maria Rosaria Corbo Milena Sinigaglia Barbara Speranza Antonio Bevilacqua
spellingShingle	Marianne Perricone Maria Rosaria Corbo Milena Sinigaglia Barbara Speranza Antonio Bevilacqua Viability of Lactobacillus reuteri in fruit juices Journal of Functional Foods Fruit juice Lactobacillus reuteri Inducing the resistance Thermal abuse
author_facet	Marianne Perricone Maria Rosaria Corbo Milena Sinigaglia Barbara Speranza Antonio Bevilacqua
author_sort	Marianne Perricone
title	Viability of Lactobacillus reuteri in fruit juices
title_short	Viability of Lactobacillus reuteri in fruit juices
title_full	Viability of Lactobacillus reuteri in fruit juices
title_fullStr	Viability of Lactobacillus reuteri in fruit juices
title_full_unstemmed	Viability of Lactobacillus reuteri in fruit juices
title_sort	viability of lactobacillus reuteri in fruit juices
publisher	Elsevier
series	Journal of Functional Foods
issn	1756-4646
publishDate	2014-09-01
description	The viability of Lactobacillus reuteri DSM 20016 in juices (apple, pineapple, orange and red-fruit), as a function of storage temperature (4 and 37 °C), duration of thermal abuse at 25 °C (24–48 h) before the storage at 4 °C, and strain adaptation in a modified laboratory medium (acidification, addition of vanillic acid/red fruit juice) were monitored. The results suggested that the viability of Lb. reuteri was strongly affected by the kind of juice, namely the target survived in pineapple, orange and apple juices, while it experienced a strong reduction in red fruit, with a first reduction time (δ) of 0.47 day; however, this drawback could be overcome by strain adaptation, which resulted in a significant increase of the first reduction time to 9.28–11.20 days. Finally, Lb. reuteri did not exert any negative impact on sensory attributes of juices under refrigeration.
topic	Fruit juice Lactobacillus reuteri Inducing the resistance Thermal abuse
url	http://www.sciencedirect.com/science/article/pii/S1756464614002485
work_keys_str_mv	AT marianneperricone viabilityoflactobacillusreuteriinfruitjuices AT mariarosariacorbo viabilityoflactobacillusreuteriinfruitjuices AT milenasinigaglia viabilityoflactobacillusreuteriinfruitjuices AT barbarasperanza viabilityoflactobacillusreuteriinfruitjuices AT antoniobevilacqua viabilityoflactobacillusreuteriinfruitjuices
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Viability of Lactobacillus reuteri in fruit juices

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