Impact of weak and strong acids on the destruction of lactic acid bacteria during high pressure processing Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/xk81jn24b

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  • High hydrostatic pressure (HHP) affects the pH of weak acids due to an increased degree of acid dissociation while under pressure. The temporary pH reduction by high pressure in such a case may influence the barotolerance of microorganisms. The objective of this study was to determine the impact of weak and strong acids on the barotolerance of lactic acid bacteria across a range of pH under high hydrostatic pressure conditions. The effect of two acid groups (weak and strong) was studied on Lactobacillus plantarum (strain MDOS 32) at different pH levels (3.5 to 5). All high pressure treatments were carried for 1 minute over a range of pressures (350 – 525 MPa) at 25°C (at pressure). Population reductions were assessed by serial dilution followed by spiral plating, and pressure dependency of these reductions was modeled using the Weibull equation. Microbial inactivation was significantly affected by the type of acid (weak vs. strong), pH and pressure. In general, high pressure lethality of weak acids was greater compared to that of strong mineral acids. As the pH decreased from 5 to 3.5, high pressure lethality increased. The presence of whey protein isolate did not alter the lethality of the acid buffer systems.
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