Effect of high pressure processing (HPP) on spore preparation of probiotic Bacillus coagulans LBSC [DSM 17654]
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Abstract
High pressure processing (HPP) has become a mainstream technology for modern age food processing. HPP conditions are detrimental to inherent microbial flora, including food pathogens. A probiotic intended for supplementation in a high-pressured processed food should therefore be stable to processing and subsequent storage conditions. The present study reports the viability of Bacillus coagulans LBSC [DSM 17654] spores at high hydrostatic pressures (HHP, 450 and 550 MPa) processing. B. coagulans LBSC spores were viable under both pressure condition at pH 2.60, 5.00, 7.00, and 8.25. Similar HPP conditions completely inactivated a reference strain Escherichia coli ATCC 25922. The HPP treated B. coagulans LBSC spore preparation showed no reduction in the viability on room temperature storage for a duration of six months. Results demonstrated the resilience of probiotic B. coagulans LBSC spores under HPP treatment, suggesting its potential incorporation in a range of functional foods and beverages.
Acknowledgements
Authors are grateful to Mr. V.L. Rathi, Mr. M.M. Kabra for supporting this study.
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Author contributions: All the authors have accepted responsibility for the entire content of this manuscript and approved submission to the International Journal of Food Engineering.
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Research funding: This study was solely funded by Advanced Enzyme Technologies Ltd., India.
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Conflict of interest statement: The authors declare that there are no relevant financial and non-financial competing interests exist and no conflict of interest to report. The authors alone are responsible for the content and writing of this article.
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© 2021 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Articles
- The retrogradation characteristics of starch in green wheat product Nianzhuan: effects of storage temperature and time
- Study of biological activities and physicochemical properties of Yamú (Brycon siebenthalae) viscera hydrolysates in sodium alginate-based edible coating solutions
- The emulsifying stability of soy hull polysaccharides with different molecular weight obtained from membrane-separation technology
- Kinetic studies of 5-(hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants
- Rendering waste oil as a new source for the synthesis of emulsifier: optimization, purification, and characterization
- Detection of moisture and carotenoid content in carrot slices during hot air drying based on multispectral imaging equipment with selected wavelengths
- Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization
- Shorter Communication
- Effect of high pressure processing (HPP) on spore preparation of probiotic Bacillus coagulans LBSC [DSM 17654]
Articles in the same Issue
- Frontmatter
- Articles
- The retrogradation characteristics of starch in green wheat product Nianzhuan: effects of storage temperature and time
- Study of biological activities and physicochemical properties of Yamú (Brycon siebenthalae) viscera hydrolysates in sodium alginate-based edible coating solutions
- The emulsifying stability of soy hull polysaccharides with different molecular weight obtained from membrane-separation technology
- Kinetic studies of 5-(hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants
- Rendering waste oil as a new source for the synthesis of emulsifier: optimization, purification, and characterization
- Detection of moisture and carotenoid content in carrot slices during hot air drying based on multispectral imaging equipment with selected wavelengths
- Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization
- Shorter Communication
- Effect of high pressure processing (HPP) on spore preparation of probiotic Bacillus coagulans LBSC [DSM 17654]
