Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with Lacticaseibacillus paracasei DOI Creative Commons
José María Martín-Miguélez, Josué Delgado, Irene Martín

et al.

Foods, Journal Year: 2024, Volume and Issue: 14(1), P. 51 - 51

Published: Dec. 27, 2024

Food preservation techniques changed during the industrial revolution, as safer were developed and democratized. However, one of simplest techniques, adding salt, is still employed in a wide variety products, not only flavor enhancer but method to allow for controlled fermentation products such fruits. The objective present study consists evaluating quality different salt-reduced fermented fruits through application lactic acid bacteria (LAB) Lacticaseibacillus paracasei vacuum, well assessing LAB preventive measure against Escherichia coli O157:H7. To achieve this goal, microbial plate count evaluation physicochemical characteristics, Check-All-That-Apply/Rate-All-That-Apply sensory analyses performed on bananas apples individually at 30 °C 2 7 days, respectively. Additionally, challenge test using E. pathogenic was performed. characteristics each fruit determined efficiency LAB’s protective activity. LAB-inoculated batches growth both salted fruits, bacterium apple case even batch. Sensorially, inoculated found reduction off-flavor old smell; however, higher acceptability with Thus, proved be cheap, easy, feasible that can ensure strategy should studied particularly

Language: Английский

Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with Lacticaseibacillus paracasei DOI Creative Commons
José María Martín-Miguélez, Josué Delgado, Irene Martín

et al.

Foods, Journal Year: 2024, Volume and Issue: 14(1), P. 51 - 51

Published: Dec. 27, 2024

Food preservation techniques changed during the industrial revolution, as safer were developed and democratized. However, one of simplest techniques, adding salt, is still employed in a wide variety products, not only flavor enhancer but method to allow for controlled fermentation products such fruits. The objective present study consists evaluating quality different salt-reduced fermented fruits through application lactic acid bacteria (LAB) Lacticaseibacillus paracasei vacuum, well assessing LAB preventive measure against Escherichia coli O157:H7. To achieve this goal, microbial plate count evaluation physicochemical characteristics, Check-All-That-Apply/Rate-All-That-Apply sensory analyses performed on bananas apples individually at 30 °C 2 7 days, respectively. Additionally, challenge test using E. pathogenic was performed. characteristics each fruit determined efficiency LAB’s protective activity. LAB-inoculated batches growth both salted fruits, bacterium apple case even batch. Sensorially, inoculated found reduction off-flavor old smell; however, higher acceptability with Thus, proved be cheap, easy, feasible that can ensure strategy should studied particularly

Language: Английский

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