The effect of nanosecond pulsed electric field on the production of metabolites from lactic acid bacteria in fermented watermelon juice
(2021) In Innovative Food Science and Emerging Technologies 72.- Abstract
Lactic acid fermentation offers a processing alternative for preservation of watermelon juice, which is sensitive to heat, oxygen, and light. In this study, 8.8 × 107 CFU/mL of Lactobacillus plantarum DSM 9843 in MRS broth was inoculated in 9.9 mL of sterilized watermelon juice. Nanosecond-pulsed electric field was applied during the log growth phase of the bacteria. An 19% increase in L-lactic acid, 6.8% increase in D-lactic acid and 15% increase in acetic acid were observed over control. The final pH was 3.8. These increased levels of metabolites were dependent on the applied voltages (L-lactic acid: 5.0 kV 700 pulses, D-lactic acid: 4.5 kV 700 pulses and acetic acid: 4.5 kV 1000 pulses). The nsPEF treatment did not affect... (More)
Lactic acid fermentation offers a processing alternative for preservation of watermelon juice, which is sensitive to heat, oxygen, and light. In this study, 8.8 × 107 CFU/mL of Lactobacillus plantarum DSM 9843 in MRS broth was inoculated in 9.9 mL of sterilized watermelon juice. Nanosecond-pulsed electric field was applied during the log growth phase of the bacteria. An 19% increase in L-lactic acid, 6.8% increase in D-lactic acid and 15% increase in acetic acid were observed over control. The final pH was 3.8. These increased levels of metabolites were dependent on the applied voltages (L-lactic acid: 5.0 kV 700 pulses, D-lactic acid: 4.5 kV 700 pulses and acetic acid: 4.5 kV 1000 pulses). The nsPEF treatment did not affect the viability of the cells and sufficient numbers remained in the product after fermentation (1.6 × 109 CFU/mL in average). These results suggest that the metabolism of lactic acid bacteria was stimulated by the PEF treatment.
(Less)
- author
- Kanafusa, Sumiyo LU ; Uhlig, Elisabeth LU ; Uemura, Kunihiko ; Gómez Galindo, Federico LU and Håkansson, Åsa LU
- organization
- publishing date
- 2021-08-01
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Fermentation, Lactobacillus plantarum, Metabolism, Nanosecond pulsed electric field
- in
- Innovative Food Science and Emerging Technologies
- volume
- 72
- article number
- 102749
- publisher
- Elsevier
- external identifiers
-
- scopus:85109009520
- ISSN
- 1466-8564
- DOI
- 10.1016/j.ifset.2021.102749
- language
- English
- LU publication?
- yes
- additional info
- Funding Information: This work was supported in part by a Grant-in-Aid for the Japan Society for the Promotion of Science (JSPS) Fellows Grant Numbers JP16J02189 and a Grant-in-Aid for JSPS Early-Career Scientists Grant Number JP19K15769 .
- id
- 87a43eec-2af8-4f48-8f80-0cb81e0e021a
- date added to LUP
- 2021-08-18 14:01:33
- date last changed
- 2023-12-22 00:21:29
@article{87a43eec-2af8-4f48-8f80-0cb81e0e021a, abstract = {{<p>Lactic acid fermentation offers a processing alternative for preservation of watermelon juice, which is sensitive to heat, oxygen, and light. In this study, 8.8 × 10<sup>7</sup> CFU/mL of Lactobacillus plantarum DSM 9843 in MRS broth was inoculated in 9.9 mL of sterilized watermelon juice. Nanosecond-pulsed electric field was applied during the log growth phase of the bacteria. An 19% increase in L-lactic acid, 6.8% increase in D-lactic acid and 15% increase in acetic acid were observed over control. The final pH was 3.8. These increased levels of metabolites were dependent on the applied voltages (L-lactic acid: 5.0 kV 700 pulses, D-lactic acid: 4.5 kV 700 pulses and acetic acid: 4.5 kV 1000 pulses). The nsPEF treatment did not affect the viability of the cells and sufficient numbers remained in the product after fermentation (1.6 × 10<sup>9</sup> CFU/mL in average). These results suggest that the metabolism of lactic acid bacteria was stimulated by the PEF treatment.</p>}}, author = {{Kanafusa, Sumiyo and Uhlig, Elisabeth and Uemura, Kunihiko and Gómez Galindo, Federico and Håkansson, Åsa}}, issn = {{1466-8564}}, keywords = {{Fermentation; Lactobacillus plantarum; Metabolism; Nanosecond pulsed electric field}}, language = {{eng}}, month = {{08}}, publisher = {{Elsevier}}, series = {{Innovative Food Science and Emerging Technologies}}, title = {{The effect of nanosecond pulsed electric field on the production of metabolites from lactic acid bacteria in fermented watermelon juice}}, url = {{http://dx.doi.org/10.1016/j.ifset.2021.102749}}, doi = {{10.1016/j.ifset.2021.102749}}, volume = {{72}}, year = {{2021}}, }