Effects of inulin,fructooligosaccharides/glucose and pH on the shape of the death kinetic of Lactobacillus reuteri DSM 20016 |
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Authors: | Antonio Bevilacqua Maria Rosaria Corbo Milena Sinigaglia Barbara Speranza Daniela Campaniello Clelia Altieri |
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Affiliation: | Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy |
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Abstract: | The viability of Lactobacillus reuteri, Lb. delbrueckii subsp. bulgaricus and Lb. paracasei was assessed in a laboratory medium containing inulin (5 g L?1) or glucose + FOS (fructooligosaccharides) (2.5 + 2.5 g L?1). Data were modelled through the Weibull equation pinpointing that prebiotics determined a decrease in the shape parameter. In the 2nd step, L. reuteri was used as the test microorganism; pH, storage temperature and the amounts of FOS + glucose and inulin were combined through a 4‐variable/5‐level central composite design. Temperature, pH and glucose + FOS affected the microbiological shelf life; inulin was not significant. The maximum value of shelf life was found at pH 8.5 and with 5.0 g L?1 of glucose + FOS. The combination of pH and prebiotics affected the shape parameter with a shift from a convex to a concave trend and vice versa: their effect was different depending on the use of a single prebiotic or a mix. |
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Keywords: | Central composite design microbiological shelf life prebiotic prediction profile shape parameter Weibull function |
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