Increased Inactivation of Exopolysaccharide-Producing Pediococcus parvulus in Apple Juice by Combined Treatment with Enterocin AS-48 and High-Intensity Pulsed Electric Field

• Published in: Journal of food protection 2010, Vol.73 (1), p.39-43
• Main Authors: Martínez Viedma, Pilar, Sobrino López, Angel, Ben Omar, Nabil, Abriouel, Hikmate, Lucas López, Rosario, Martín Belloso, Olga, Gálvez, Antonio
• Format: Article
• Language: English
• Subjects: Anti-Bacterial Agents - pharmacology; antibacterial properties; apple cider; apple juice; Apples; Bacteria; Bacteriocins - pharmacology; Beverages - microbiology; Biological and medical sciences; Colony Count, Microbial; Combined treatment; Consumer Product Safety; cyclic peptides; Dilution; Dose-Response Relationship, Drug; electric current; electric field; Electric fields; Electromagnetic Fields; Energy consumption; enterocins; Food Contamination - analysis; Food Contamination - prevention & control; Food industries; Food Microbiology; food pathogens; food preservation; Food Preservation - methods; Food safety; food spoilage; food storage; Fruit and vegetable industries; Fruit juices; Fruits; Fundamental and applied biological sciences. Psychology; Glycerol; Humans; Inactivation; Malus - microbiology; Microorganisms; minimum inhibitory concentration; natural additives; nonthermal processing; Pediococcus - drug effects; Pediococcus - metabolism; Pediococcus parvulus; polysaccharides; Polysaccharides, Bacterial - biosynthesis; pulsed electric fields; response surface methodology; secondary metabolites; shelf life; storage temperature; storage time; synergism; Temperature; Time Factors; Variables; Variance analysis; Viscosity
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X-73.1.39

The cyclic peptide bacteriocin enterocin AS-48 was tested (at final concentrations of 0.175, 0.613, and 1.05 AU/ml) against the exopolysaccharide-producing cider spoilage strain Pediococcus parvulus 48 in apple juice in combination with high-intensity pulsed electric field (HIPEF) treatment (35 kV/cm and 150 Hz for 4 μs and bipolar mode). The effect of the combined treatments was studied by surface response methodology, with AS-48 concentration and HIPEF treatment time as process variables. A bacteriocin concentration of 0.613 AU/ml in combination with HIPEF treatment time of 1,000 μs reduced the population of pediococci by 6.6 log cycles in apple juice and yielded an apple juice that was free from pediococci during a 30-day storage period at 4 and 22°C. In contrast, application of HIPEF treatment alone had no effect on the surviving pediococci during storage of juice at 22°C. The combined treatment significantly improved the stability of the juice against spoilage by exopolysaccharide-producing P. parvulus.