Survival of Listeria innocua in apple juice as affected by vanillin or potassium sorbate

Survival of stationary phase Listeria innocua (as surrogate microorganism for L. monocytogenes) inoculated in apple juice (pH 3.3 or 3.8) supplemented with vanillin (1,500 ppm or 3,000 ppm) or potassium sorbate (500 ppm or 1,000 ppm) and stored at room temperature was studied. L. innocua survived in...

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Detalles Bibliográficos
Autor principal: Alzamora, Stella Maris
Publicado: 2004
Materias:
Listeria
Listeria innocua
Listeria monocytogenes
Malus x domestica
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01496085_v24_n1_p1_Corte
http://hdl.handle.net/20.500.12110/paper_01496085_v24_n1_p1_Corte
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_01496085_v24_n1_p1_Corte
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spelling paper:paper_01496085_v24_n1_p1_Corte2023-06-08T15:13:14Z Survival of Listeria innocua in apple juice as affected by vanillin or potassium sorbate Alzamora, Stella Maris Listeria Listeria innocua Listeria innocua Listeria monocytogenes Malus x domestica Survival of stationary phase Listeria innocua (as surrogate microorganism for L. monocytogenes) inoculated in apple juice (pH 3.3 or 3.8) supplemented with vanillin (1,500 ppm or 3,000 ppm) or potassium sorbate (500 ppm or 1,000 ppm) and stored at room temperature was studied. L. innocua survived in apple juice without the preservatives at pH 3.3 or 3.8, with minimal population reductions. In the juices with the incorporation of potassium sorbate or vanillin, L. innocua behavior depended on the pH value, the type of antimicrobial and its concentration. At pH 3.3, the presence of vanillin (3,000 ppm) or potassium sorbate (1,000 ppm or 500 ppm) decreased L. innocua counts, with population reductions ranging from 4 to 5 log cycles after a 4 h-8 h exposure at 30C. However, at pH 3.8, L. innocua showed sensitivity only to 3,000 ppm vanillin. Survival curves were successfully fitted using a Weibull type distribution of resistances. The results suggest that the use of potassium sorbate or vanillin could prevent the survival of L. innocua in contaminated unpasteurized and pasteurized apple juice. Vanillin, a natural antimicrobial, would be particularly suitable as an antilisterial additive for less acidic apple juice. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2004 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01496085_v24_n1_p1_Corte http://hdl.handle.net/20.500.12110/paper_01496085_v24_n1_p1_Corte
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Listeria
Listeria innocua
Listeria innocua
Listeria monocytogenes
Malus x domestica
spellingShingle Listeria
Listeria innocua
Listeria innocua
Listeria monocytogenes
Malus x domestica
Alzamora, Stella Maris
Survival of Listeria innocua in apple juice as affected by vanillin or potassium sorbate
topic_facet Listeria
Listeria innocua
Listeria innocua
Listeria monocytogenes
Malus x domestica
description Survival of stationary phase Listeria innocua (as surrogate microorganism for L. monocytogenes) inoculated in apple juice (pH 3.3 or 3.8) supplemented with vanillin (1,500 ppm or 3,000 ppm) or potassium sorbate (500 ppm or 1,000 ppm) and stored at room temperature was studied. L. innocua survived in apple juice without the preservatives at pH 3.3 or 3.8, with minimal population reductions. In the juices with the incorporation of potassium sorbate or vanillin, L. innocua behavior depended on the pH value, the type of antimicrobial and its concentration. At pH 3.3, the presence of vanillin (3,000 ppm) or potassium sorbate (1,000 ppm or 500 ppm) decreased L. innocua counts, with population reductions ranging from 4 to 5 log cycles after a 4 h-8 h exposure at 30C. However, at pH 3.8, L. innocua showed sensitivity only to 3,000 ppm vanillin. Survival curves were successfully fitted using a Weibull type distribution of resistances. The results suggest that the use of potassium sorbate or vanillin could prevent the survival of L. innocua in contaminated unpasteurized and pasteurized apple juice. Vanillin, a natural antimicrobial, would be particularly suitable as an antilisterial additive for less acidic apple juice.
author Alzamora, Stella Maris
author_facet Alzamora, Stella Maris
author_sort Alzamora, Stella Maris
title Survival of Listeria innocua in apple juice as affected by vanillin or potassium sorbate
title_short Survival of Listeria innocua in apple juice as affected by vanillin or potassium sorbate
title_full Survival of Listeria innocua in apple juice as affected by vanillin or potassium sorbate
title_fullStr Survival of Listeria innocua in apple juice as affected by vanillin or potassium sorbate
title_full_unstemmed Survival of Listeria innocua in apple juice as affected by vanillin or potassium sorbate
title_sort survival of listeria innocua in apple juice as affected by vanillin or potassium sorbate
publishDate 2004
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01496085_v24_n1_p1_Corte
http://hdl.handle.net/20.500.12110/paper_01496085_v24_n1_p1_Corte
work_keys_str_mv AT alzamorastellamaris survivaloflisteriainnocuainapplejuiceasaffectedbyvanillinorpotassiumsorbate
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