000119939 001__ 119939
000119939 005__ 20240319081018.0
000119939 0247_ $$2doi$$a10.3390/molecules27175631
000119939 0248_ $$2sideral$$a130813
000119939 037__ $$aART-2022-130813
000119939 041__ $$aeng
000119939 100__ $$aGoranov, B.
000119939 245__ $$aBiopreservation of chocolate mousse with Lactobacillus helveticus 2/20: Microbial Challenge Test
000119939 260__ $$c2022
000119939 5060_ $$aAccess copy available to the general public$$fUnrestricted
000119939 5203_ $$aProbiotic bacteria are used for food biopreservation because their metabolic products might contribute to ensuring food microbiological safety and/or increase its shelf life without the addition of chemical preservatives. Moreover, biopreserved foods are excellent vehicles for the delivery of probiotic bacteria. The aim of the study was to investigate the potential of chocolate mousse food matrix for the delivery of the probiotic strain Lactobacillus helveticus 2/20 (Lb. helveticus 2/20) and to investigate its capacity to inhibit the growth of two foodborne pathogenic bacteria (Staphylococcus aureus and Escherichia coli). Therefore, the populations of free or encapsulated in calcium alginate Lb. helveticus 2/20 cells and/or of each pathogen (used to voluntarily contaminate each sample) were monitored both in complex nutrient medium (MRS broth) and in chocolate mousse under refrigeration conditions and at room temperature. Lb. helveticus 2/20 alone in free or encapsulated state effectively inhibited the growth of Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923 in chocolate mousse when stored at 20 ± 2 °C. Practically no viable unwanted bacteria were identified on the 7th day from the beginning of the process. High viable Lb. helveticus 2/20 cell populations were maintained during storage under refrigerated conditions (4 ± 2 °C) and at room temperature. Chocolate mousse is thus a promising food matrix to deliver probiotic Lb. helveticus 2/20 cells, which could also protect it from contamination by unwanted bacteria.
000119939 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000119939 590__ $$a4.6$$b2022
000119939 592__ $$a0.704$$b2022
000119939 591__ $$aCHEMISTRY, MULTIDISCIPLINARY$$b63 / 178 = 0.354$$c2022$$dQ2$$eT2
000119939 593__ $$aPharmaceutical Science$$c2022$$dQ1
000119939 591__ $$aBIOCHEMISTRY & MOLECULAR BIOLOGY$$b97 / 285 = 0.34$$c2022$$dQ2$$eT2
000119939 593__ $$aChemistry (miscellaneous)$$c2022$$dQ2
000119939 593__ $$aDrug Discovery$$c2022$$dQ2
000119939 593__ $$aPhysical and Theoretical Chemistry$$c2022$$dQ2
000119939 593__ $$aOrganic Chemistry$$c2022$$dQ2
000119939 593__ $$aAnalytical Chemistry$$c2022$$dQ2
000119939 593__ $$aMedicine (miscellaneous)$$c2022$$dQ2
000119939 593__ $$aMolecular Medicine$$c2022$$dQ3
000119939 594__ $$a6.7$$b2022
000119939 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000119939 700__ $$aTeneva, D.
000119939 700__ $$aDenkova-Kostova, R.
000119939 700__ $$aShopska, V.
000119939 700__ $$aOulahal, N.
000119939 700__ $$aDenkova, Z.
000119939 700__ $$aKostov, G.
000119939 700__ $$aDegraeve, P.
000119939 700__ $$0(orcid)0000-0002-0238-6328$$aPagan, R.$$uUniversidad de Zaragoza
000119939 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000119939 773__ $$g27, 17 (2022), 5631[24 pp.]$$pMolecules (Basel, Online)$$tMolecules$$x1420-3049
000119939 8564_ $$s16157466$$uhttps://zaguan.unizar.es/record/119939/files/texto_completo.pdf$$yVersión publicada
000119939 8564_ $$s2745139$$uhttps://zaguan.unizar.es/record/119939/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000119939 909CO $$ooai:zaguan.unizar.es:119939$$particulos$$pdriver
000119939 951__ $$a2024-03-18-15:54:04
000119939 980__ $$aARTICLE