Evaluation of Probiotic-Beverage Matrix Interaction for Efficient Control of Enterobacter aerogenes and Staphylococcus aureus

Srijita Sireswar; Ishita Ghosh; Kinjoll Dey; Lalatendu Behera; Motahar Reza; Sankha Suvra DAS; Gargi Dey

doi:10.4315/0362-028X.JFP-18-492

Evaluation of Probiotic-Beverage Matrix Interaction for Efficient Control of Enterobacter aerogenes and Staphylococcus aureus

J Food Prot. 2019 Apr;82(4):669-676. doi: 10.4315/0362-028X.JFP-18-492.

Authors

Srijita Sireswar¹, Ishita Ghosh¹, Kinjoll Dey¹, Lalatendu Behera¹, Motahar Reza², Sankha Suvra DAS³, Gargi Dey¹

Affiliations

¹ 1 School of Biotechnology, Kalinga Institute of Industrial Technology, Patia, Bhubaneswar, Odisha 751024, India.
² 2 National Institute of Science and Technology, Palur Hills, Brahmapur, Odisha 761008, India.
³ 3 Indian Institute of Technology, Kharagpur 721302, India.

PMID: 30917038
DOI: 10.4315/0362-028X.JFP-18-492

Abstract

L. rhamnosus GG in sea buckthorn matrix inhibited E. aerogenes and S. aureus. L. rhamnosus GG was more efficient in sea buckthorn than in apple matrix. Enhanced protection in sea buckthorn matrix may be due to higher phenolic content. WPC and the probiotic increased the pseudoplasticity of the juice matrices.

Keywords: Apple; Food spoilage; Probiotics; Rheology; Sea buckthorn.

MeSH terms

Beverages
Enterobacter aerogenes*
Lacticaseibacillus rhamnosus*
Probiotics*
Staphylococcus aureus*