Effect of non-thermal processing by High Hydrostatic Pressure on the survival of probiotic microorganisms: Study on Bifidobacteria spp.

Tsevdou, MS; Taoukis, PS

dc.contributor.author	Tsevdou, MS	en
dc.contributor.author	Taoukis, PS	en
dc.date.accessioned	2014-03-01T02:01:58Z
dc.date.available	2014-03-01T02:01:58Z
dc.date.issued	2011	en
dc.identifier.issn	10759964	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/29274
dc.subject	Bifidobacteria	en
dc.subject	High pressure treatment	en
dc.subject	Viability	en
dc.subject.other	article	en
dc.subject.other	bacterial kinetics	en
dc.subject.other	bacterial viability	en
dc.subject.other	Bifidobacteriaceae	en
dc.subject.other	controlled study	en
dc.subject.other	dairy product	en
dc.subject.other	fermentation	en
dc.subject.other	hydrostatic pressure	en
dc.subject.other	nonhuman	en
dc.subject.other	pH	en
dc.subject.other	pressure measurement	en
dc.subject.other	priority journal	en
dc.subject.other	temperature measurement	en
dc.subject.other	Bifidobacterium	en
dc.subject.other	Colony Count, Microbial	en
dc.subject.other	Food Handling	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Hydrogen-Ion Concentration	en
dc.subject.other	Hydrostatic Pressure	en
dc.subject.other	Microbial Viability	en
dc.subject.other	Probiotics	en
dc.subject.other	Temperature	en
dc.subject.other	Bacteria (microorganisms)	en
dc.subject.other	Bifidobacterium	en
dc.title	Effect of non-thermal processing by High Hydrostatic Pressure on the survival of probiotic microorganisms: Study on Bifidobacteria spp.	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.anaerobe.2011.06.007	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.anaerobe.2011.06.007	en
heal.publicationDate	2011	en
heal.abstract	High Hydrostatic Pressure (HP) processing has been suggested as an alternative method to improve textural attributes of dairy products. Since, the global market seeks improved functional foods, it is important to investigate whether HP processing can be applied to fermented dairy probiotic products. The inactivation kinetics of Bifidobacterium spp. in a model system of acid pH value under high pressure (100-400MPa) combined with moderate temperature (20-35°C) was investigated. Bifidobacterium spp. inactivation followed first order kinetics at all pressure-temperature combinations used. Pressure and temperature were found to act synergistically on the viability loss of the bacterium. The corresponding zT and zP values of inactivation were also estimated and, values of 41.5°C and 93.5MPa at reference pressure of 200MPa and reference temperature of 25°C were estimated, respectively. HP treatment of 200MPa at 20-25°C for 10-15min, recommended for textural modification, is not detrimental to the viability of the studied probiotic culture and would be suitable for respective fermented probiotic products. © 2011 Elsevier Ltd.	en
heal.journalName	Anaerobe	en
dc.identifier.doi	10.1016/j.anaerobe.2011.06.007	en
dc.identifier.volume	17	en
dc.identifier.issue	6	en
dc.identifier.spage	456	en
dc.identifier.epage	458	en