Study on the effect of citric acid adaptation toward the subsequent survival of Lactobacillus plantarum NCIMB 8826 in low pH fruit juices during refrigerated storage

Abstract

Pre-treatment of stationary phase cells of Lactobacillus plantarum NCMIB 8826 with citric acid (pH 3 to 6) for a short period of time significantly improved subsequent cell survival in several highly acidic fruit juices namely cranberry (pH 2.7), pomegranate (pH 3.5), and lemon & lime juices (pH 2.8). Although the mechanism for this adaptation is still unclear, the analysis of the cellular fatty acid content of acid adapted cells and the reverse transcription polymerase chain reaction (RT-PCR) showed a significant increase (by ~1.7 fold) of the cellular cyclopropane fatty acid, cis-11,12-methylene octadecanoic acid (C) and a significant upregulation (~12 fold) of cyclopropane synthase (cfa) were observed, respectively, during acid adaptation. It is likely that these changes led to a decrease in membrane fluidity and to lower membrane permeability, which prevents the cells from proton influx during storage in these low pH fruit juices.

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion

“…The survival of Lpb. plantarum in the puree after storage supports the finding of Srisukchayakul et al [ 31 ] on the acid tolerance of Lpb. plantarum in fruit juices stored in refrigerated conditions.…”

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion

“…The survival of Lpb. plantarum in the puree after storage supports the finding of Srisukchayakul et al [ 31 ] on the acid tolerance of Lpb. plantarum in fruit juices stored in refrigerated conditions.…”

Juice and by‐products from pomegranate to enrich pancake: characterisation and shelf‐life evaluation

“…The current results are in agreement with findings of Srisukchayakula et al (2018), who also verified the antimicrobial activity of pomegranate for low pH and phenolic compounds. In another study, pomegranate juice, pomegranate by-products and relative extracts were found effective against Clostridia, Staphyloccocus aureus and Enterobacteriaceae (Bialonska et al, 2009;Li et al, 2015).…”

Microencapsulation of Lactobacillus casei and Bifidobacterium animalis Enriched with Resistant Starch from Vigna Unguiculata

“…This trend shows that free cells cannot survive in low pH environments, with a significant decrease in the free cell probiotic survival rate. Fruit juices are acidic which is harmful to many probiotic bacteria and numerous probiotic cells do not survive processing and storage in acidic environments, [ 50 ] with a study by Gandomi et al., [ 49 ] displaying similar results. According to Olivares et al., [ 26 ] probiotic bacteria are extremely sensitive to acidic conditions therefore encapsulation is necessary to ensure viability and stability to meet the requirements to confer health benefits.…”

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion

“…The survival of Lpb. plantarum in the puree after storage supports the finding of Srisukchayakul et al [ 31 ] on the acid tolerance of Lpb. plantarum in fruit juices stored in refrigerated conditions.…”

Juice and by‐products from pomegranate to enrich pancake: characterisation and shelf‐life evaluation

“…The current results are in agreement with findings of Srisukchayakula et al (2018), who also verified the antimicrobial activity of pomegranate for low pH and phenolic compounds. In another study, pomegranate juice, pomegranate by-products and relative extracts were found effective against Clostridia, Staphyloccocus aureus and Enterobacteriaceae (Bialonska et al, 2009;Li et al, 2015).…”

Microencapsulation of Lactobacillus casei and Bifidobacterium animalis Enriched with Resistant Starch from Vigna Unguiculata

“…This trend shows that free cells cannot survive in low pH environments, with a significant decrease in the free cell probiotic survival rate. Fruit juices are acidic which is harmful to many probiotic bacteria and numerous probiotic cells do not survive processing and storage in acidic environments, [ 50 ] with a study by Gandomi et al., [ 49 ] displaying similar results. According to Olivares et al., [ 26 ] probiotic bacteria are extremely sensitive to acidic conditions therefore encapsulation is necessary to ensure viability and stability to meet the requirements to confer health benefits.…”

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion

“…The survival of Lpb. plantarum in the puree after storage supports the finding of Srisukchayakul et al [ 31 ] on the acid tolerance of Lpb. plantarum in fruit juices stored in refrigerated conditions.…”

Juice and by‐products from pomegranate to enrich pancake: characterisation and shelf‐life evaluation

“…The current results are in agreement with findings of Srisukchayakula et al (2018), who also verified the antimicrobial activity of pomegranate for low pH and phenolic compounds. In another study, pomegranate juice, pomegranate by-products and relative extracts were found effective against Clostridia, Staphyloccocus aureus and Enterobacteriaceae (Bialonska et al, 2009;Li et al, 2015).…”

Microencapsulation of Lactobacillus casei and Bifidobacterium animalis Enriched with Resistant Starch from Vigna Unguiculata

“…This trend shows that free cells cannot survive in low pH environments, with a significant decrease in the free cell probiotic survival rate. Fruit juices are acidic which is harmful to many probiotic bacteria and numerous probiotic cells do not survive processing and storage in acidic environments, [ 50 ] with a study by Gandomi et al., [ 49 ] displaying similar results. According to Olivares et al., [ 26 ] probiotic bacteria are extremely sensitive to acidic conditions therefore encapsulation is necessary to ensure viability and stability to meet the requirements to confer health benefits.…”