Estabilidad térmica de las bacterias ácido-lácticas bajo la influencia de un emulsificante a base de monoacilgliceroles
DOI:
https://doi.org/10.29105/idcyta.v8i1.23Keywords:
Thermal death rate, lactic acid bacteria, monoacylglycerols, fermented productsAbstract
The effect of lipids on thermal inactivation of bacterial cells and spores has been reported in non-aqueous heating media. Under these conditions, lipids have been reported to increase the heat resistance of bacteria, which has led to the generally accepted belief that lipids can protect bacterial cells and spores from possible damage caused by heat treatment. However, not all lipids seem to have the same protective effect on the heat resistance of bacteria. Such is the case of monoacylglycerols, of which bactericidal activity has been reported mainly on Gram-positive organisms. However, very few studies have been conducted to determine its influence and applications in conjunction with possible heat treatment. In the present research, the inactivation of lactic acid bacteria was studied by subjecting them to a thermal treatment in the presence of an emulsifier based on monoacylglycerols. The objective was to identify its effect on four widely used starter cultures, and how this combination of factors would allow the application of a heat treatment, ensuring the conservation of nutrients whose presence in fermented dairy products is highly desirable.
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