The effect of bacteriophages on the acidification of a vegetable juice medium by microencapsulated Lactobacillus plantarum
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[1] Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Canadá
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[2] Département de Biochimie, Microbiologie et bio-informatique, Faculté des Sciences et génie, Université Laval, Canadá
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[3] Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Candá
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- Localización: Food microbiology, ISSN 0740-0020, Vol. 63 (May), 2017, págs. 28-34
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
Starter cultures are increasingly being used for the production of sauerkraut, kimchi and other fermented vegetables. The goal of this study was to determine whether the microencapsulation of a bacterial culture can prevent phage infection during vegetable fermentation. Lactobacillus plantarum HER1325 was microencapsulated in alginate beads. Some beads were used without further processing, while others were freeze-dried prior to testing. Fresh beads (diameter of 2 mm) and dried cultures of the lactobacilli (particle size of 53–1000 μm) were added to a vegetable juice medium (VJM) at 1 × 107 CFU/mL. The virulent phage HER325 was added at an initial titer of 1 × 104 PFU/mL. In the absence of phages, the pH of the vegetable juice dropped to 4.2 after 40 h of fermentation at 19 °C. In the presence of phage HER325, acidification by both the non-microencapsulated and microencapsulated starter cultures stopped after 24 h. In all assays, the alginate particles dissolved during the 40 h of VJM fermentation. When 15 g/L of calcium chloride was added to the VJM, the alginate beads did not dissolve and significant phage protection was observed. The results suggest that phage-protected microencapsulated starter cultures can be used for vegetable fermentation if means are taken to prevent them from dissolving during acidification.
