Abstract
Pulsed electric field (PEF) processing involves the application of pulses of voltage for less than one second to fluid foods placed between two electrodes. Lactobacillus acidophilus is an important probiotic bacterium used for the production of fermented dairy products. Acid tolerance is an important probiotic characteristic. The influence of PEF on acid tolerance of Lactobacillus acidophilus is not known. Objective of this study was to elucidate the influence of certain PEF conditions on the acid tolerance of Lactobacillus acidophilus LA-K. Freshly thawed Lactobacillus acidophilus LA-K was suspended in sterile peptone 0.1% w/v distilled water and treated in a pilot plant PEF system. The treatments were pulse width (3, 6 and 9 μs), pulse period (10,000; 20,000 and 30,000 μs) and voltage (5, 15 and 25 kV/cm). Control was run through PEF system at 60 mL/min without receiving any pulsed electric field condition. Data were analyzed using the PROC GLM of the Statistical Analysis Systems (SAS). Differences of least square means were used to determine significant differences at P Lactobacillus acidophilus LA-K lowered by increasing pulse widths and voltages but lowering pulse periods.
Highlights
IntroductionThis High intensity pulsed electric field (PEF) processing involves the application of pulses of high voltage (typically 20 - 80 kV/cm) for short time periods (less than 1 second) to fluid foods places between two electrodes [1]
This High intensity pulsed electric field (PEF) processing involves the application of pulses of high voltage for short time periods to fluid foods places between two electrodes [1]
Pulsed electric field (PEF) processing involves the application of pulses of voltage for less than one second to fluid foods placed between two electrodes
Summary
This High intensity pulsed electric field (PEF) processing involves the application of pulses of high voltage (typically 20 - 80 kV/cm) for short time periods (less than 1 second) to fluid foods places between two electrodes [1]. Pulsed electric field is more energy efficient than thermal pasteurization. This nonthermal technology would add only $0.03 - $0.07 to final food costs [4]. Several PEF process factors namely electric field strength, pulse waveshape, treatment time and treatment temperature influence microbial inactivation [7]. The objective was to study the influence of pulsed width, pulse period and kV on the acid tolerance Lactobacillus acidophilus LA-K
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