Biopreservation of chocolate mousse with Lactobacillus helveticus 2/20: Microbial Challenge Test

Goranov, B. ; Teneva, D. ; Denkova-Kostova, R. ; Shopska, V. ; Oulahal, N. ; Denkova, Z. ; Kostov, G. ; Degraeve, P. ; Pagan, R. (Universidad de Zaragoza)

Resumen: Probiotic 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.

Idioma: Inglés

DOI: 10.3390/molecules27175631

Año: 2022

Publicado en: Molecules 27, 17 (2022), 5631[24 pp.]
ISSN: 1420-3049

Factor impacto JCR: 4.6 (2022)

Categ. JCR: CHEMISTRY, MULTIDISCIPLINARY rank: 63 / 178 = 0.354 (2022) - Q2 - T2
Categ. JCR: BIOCHEMISTRY & MOLECULAR BIOLOGY rank: 97 / 285 = 0.34 (2022) - Q2 - T2

Factor impacto CITESCORE: 6.7 - Biochemistry, Genetics and Molecular Biology (Q2) - Chemistry (Q1) - Pharmacology, Toxicology and Pharmaceutics (Q2)

Factor impacto SCIMAGO: 0.704 - Pharmaceutical Science (Q1) - Chemistry (miscellaneous) (Q2) - Drug Discovery (Q2) - Physical and Theoretical Chemistry (Q2) - Organic Chemistry (Q2) - Analytical Chemistry (Q2) - Medicine (miscellaneous) (Q2) - Molecular Medicine (Q3)

Tipo y forma: Article (Published version)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)