The effect of bacteriophages on the acidification of a vegetable juice medium by microencapsulated Lactobacillus plantarum

详细信息    查看全文

• 作者：Claude P. Champagne^a ; ^b ; ^{claude.champagne@agr.gc.ca} ; Sylvain Moineau^c ; ^d ; Sonia Lafleur^a ; Tony Savard^a
• 关键词：Fermented vegetables ; Lactic acid bacteria ; Microencapsulation ; Alginate ; Bacteriophage
• 刊名：Food Microbiology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：63
• 期：Complete
• 页码：28-34
• 全文大小：1097 K
• 卷排序：63

文摘

Repeated inoculation of lactic acid bacteria in vegetable fermentations could result in problems with bacteriophages. Phages against Lactobacillus plantarum are stable in fermented vegetable juices. Phages are not inactivated by high-shear homogenization for up to 2 min. Alginate-based microencapsulation does not protect L. plantarum cells from phages during the fermentation because the beads dissolve. Calcium salts added to the vegetable juice prevents dissolution of alginate particles during the lactic fermentation. Calcium salts added to the vegetable juice enables the fermentation even in the presence of phages.