Effect of enterocin AS-48 in combination with high-intensity pulsed-electric field treatment against the spoilage bacterium Lactobacillus diolivorans in apple juice.

Food microbiology

PubMedID: 19465245

Martínez Viedma P, Abriouel H, Sobrino López A, Ben Omar N, Lucas López R, Valdivia E, Martín Belloso O, Gálvez A. Effect of enterocin AS-48 in combination with high-intensity pulsed-electric field treatment against the spoilage bacterium Lactobacillus diolivorans in apple juice. Food Microbiol. 2009;26(5):491-6.
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 micros 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 microg/ml and from 100 to 1000 micros, respectively). Highest inactivation (4.87 logs) was achieved by 1000 micros HIPEF treatment in combination with 2.0 microg/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 degrees C as well as 22 degrees C. The combined treatment could be useful for inactivation of exopolysaccharide-producing L. diolivorans in apple juice.