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The effect of nanosecond pulsed electric field on the production of metabolites from lactic acid bacteria in fermented watermelon juice

Kanafusa, Sumiyo LU ; Uhlig, Elisabeth LU ; Uemura, Kunihiko ; Gómez Galindo, Federico LU and Håkansson, Åsa LU (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.

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organization
publishing date
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
2022-04-27 03:15:01
@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}},
}