Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties

Carine N Almada-Érix; Caroline N Almada; Geany T Souza Pedrosa; Philipe Dos Santos; Márcio Schmiele; Maria Teresa P S Clerici; Julian Martinez; Pablo C Lollo; Marciane Magnani; Anderson S Sant'Ana

doi:10.1016/j.foodres.2021.110191

Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties

Food Res Int. 2021 Apr:142:110191. doi: 10.1016/j.foodres.2021.110191. Epub 2021 Feb 1.

Affiliations

¹ Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
² Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, PB, Brazil.
³ Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
⁴ Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil; Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Campus JK, Science and Technology Institute, Diamantina, MG, Brazil.
⁵ Department of Physical Education, Federal University of Great Dourados, Dourados, MS, Brazil.
⁶ Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil. Electronic address: and@unicamp.br.

PMID: 33773667
DOI: 10.1016/j.foodres.2021.110191

Abstract

This study assessed the impact of eight unit operations [slow pasteurization, high-temperature short time (HTST) pasteurization, cooking, baking, drying, fermentation, supercritical carbon dioxide (CO₂), irradiation and extrusion] in different food matrices (milk, orange juice, meatballs, bread, crystallized pineapple, yogurt, orange juice, ground black pepper, snacks, and spaghetti) on the resistance of eight (Bacillus flexus Hk1 Bacillus subtilis Bn1, Bacillus licheniformis Me1, Bacillus mojavensis KJS3, Bacillus subtilis PXN21, Bacillus subtilis PB6, Bacillus coagulans MTCC 5856 and Bacillus coagulans GBI-30, 6086) Bacillus strains with claimed probiotic properties (PB). The number of decimal reductions (γ) caused by the unit operations varied (p < 0.05) amongst the PB. Most of the unit operations caused ≤ 2 γ of PB in the food matrices evaluated. Irradiation caused up to 4.9 γ (p < 0.05) amongst the PB tested. B. subtilis Bn1, B. mojavensis KJS3, B. licheniformis Me1, and B. coagulans GBI-30 showed higher resistance to most of the tested unit operations. These results indicate that the choice of PB for application in foods should also be based on their resistance to unit operations employed during processing. Finally, the high resistance of PB to the unit operations tested comprise valuable data for the development and diversification of probiotic foods with sporeforming strains with claimed probiotic properties.

Keywords: Bacilli; Food processing; Probiotics; Sporeforming bacteria; Spores.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Bacillus coagulans*
Bacillus*
Probiotics*

Supplementary concepts

Bacillus flexus
Bacillus mojavensis