Effect of vacuum impregnation assisted probiotics fermentation suspension on shelf life quality of freshly cut lotus root.
Food Chem
; 381: 132281, 2022 Jul 01.
Article
in En
| MEDLINE
| ID: mdl-35121314
ABSTRACT
Probiotic fermentation suspension was used to extend the shelf life of freshly cut lotus root for the first time, which played a dual role of biological protection and quality maintenance. Fermentation suspension contained lactic acid bacteria (8-9 log CFU/mL) was prepared from juice of lotus root and used to immerse samples under atmospheric pressure and vacuum. Probiotic fermentation suspension inhibited microorganism and the activity of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), which slowed down the physiological reaction and was beneficial to maintain the color and hardness of tissues. Lactic acid bacteria antagonized other microorganisms, and metabolic acid production played a continuous role in preservation during storage. The vacuum was helpful for the fermentation suspension to be fully impregnated into samples. The probiotic fermentation suspension had a significant inhibitory effect on E.coli O157H7, and extended lotus root shelf life from 3 to 9 days.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Food Quality
/
Escherichia coli O157
/
Probiotics
/
Lotus
/
Food Microbiology
Language:
En
Journal:
Food Chem
Year:
2022
Document type:
Article
Affiliation country:
China