Abstract

Due to the increasing interest for healthy foods, the feasibility of using fresh-cut fruits to vehicle probiotic microorganisms is arising scientific interest. With this aim, the survival of probiotic lactic acid bacteria, belonging to Lactobacillus plantarum and Lactobacillus fermentum species, was monitored on artificially inoculated pineapple pieces throughout storage. The main nutritional, physicochemical and sensorial parameters of minimally processed pineapples were monitored. Finally, probiotic Lactobacillus were further investigated for their antagonistic effect against Listeria monocytogenes and Escherichia coli O157:H7 on pineapple pieces. Our results show that at eight-days of storage, the concentration of L. plantarum and L. fermentum on pineapples pieces ranged between 7.3 and 6.3 log cfu g-1 respectively, without affecting the final quality of the fresh-cut pineapple. The antagonistic assays indicated that L. fermentum was able to inhibit the growth of both pathogens, while L. plantarum was effective only against L. monocytogenes. This study suggest that both L. plantarum and L. fermentum could be successfully applied during processing of fresh-cut pineapples, contributing at the same time to inducing a protective effect against relevant foodborne pathogens.

Autore Pugliese

• Spano Giuseppe

Tutti gli autori

• P. Russo , M.L.V. de Chiara , A. Vernile , M.L. Amodio , M.P. Arena , G. Spano , V. Capozzi

Titolo volume/Rivista

BIOMED RESEARCH INTERNATIONAL

Anno di pubblicazione

2014

ISSN

2314-6141

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

Non Disponibile