Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage.
A wild strain of Lactobacillus plantarum, isolated from an Italian sourdough, was inoculated in an organic rice drink; however, it caused a strong acidification. Thus, it was preliminary processed through homogenization (single or multiple passes) or sonication (US) and then inoculated in the beverage. The samples were stored at 4 degC and analyzed to assess pH, production of lactic acid, viable count and sensory scores. A US 2 step process (power, 80% could control acidification; viability and sensory traits were never affected by sonication. This result was confirmed on two commercial probiotics (Lactobacillus casei LC01 and Bifidobacterium animalis subsp. lactis Bb12) In the 2nd step samples inoculated with attenuated strains were also stored under thermal abuse conditions (25 or 37 degC for 4 or 24 h, then at 4 degC) and the results showed that US could control acidification for a short thermal abuse. Finally, US attenuated starter cultures were inoculated in the rice drink containing b glucans as healthy compounds; the targets did not cause any significant change of prebiotic.
Food microbiology