Inactivation of Escherichia coli and Shigella in acidic fruit and vegetable juices by peroxidase systems.
OBJECTIVE
To study the bactericidal properties of the lactoperoxidase (LPER)-thiocyanate and soybean peroxidase (SBP)-thiocyanate systems at low pH, their efficiency for inactivation of Escherichia coli and Shigella in acidic fruit and vegetable juices, their effect on colour stability of the juices and interaction with ascorbic acid.


RESULTS
Three-strain cocktails of E. coli and Shigella spp. in selected juices were supplemented with the LPER or SBP system. Within 24 h at 20 degrees C, the LPER system inactivated both cocktails by > or = 5 log10 units in apple, 2-5 log10 units in orange and < or = 1 log10 unit in tomato juices. In the presence of SBP, browning was significant in apple juice and white grape juice, slight in pink grape juice and absent in orange or tomato juice. Ascorbic acid protected E. coli and Shigella against inactivation by the LPER system, and peroxidase systems significantly reduced the ascorbic acid content of juices.


CONCLUSIONS
Our results suggest a different specificity of LPER and SBP for SCN-, phenolic substrates of browning and ascorbic acid in acidic juices. The LPER system appeared a more appropriate candidate than the SBP system for biopreservation of juices.


CONCLUSIONS
This work may open perspectives towards the development of LPER or other peroxidases as biopreservatives in acidic foods.
Van Opstal
I
I
Laboratory of Food Microbiology, Katholieke Universiteit Leuven, Leuven, Belgium.
Bagamboula
C F
CF
Theys
T
T
Vanmuysen
S C M
SC
Michiels
C W
CW
D001205:Ascorbic Acid / Q000032:analysis; D001628:Beverages; D003116:Color; D004405:Dysentery, Bacillary / Q000517:prevention & control; D004926:Escherichia coli / Q000187:drug effects*; D005519:Food Preservation; D005520:Food Preservatives / Q000494:pharmacology*; D005638:Fruit; D008826:Microbial Sensitivity Tests; D010544:Peroxidases / Q000494:pharmacology*; D012760:Shigella / Q000187:drug effects*; D013861:Thiocyanates / Q000032:analysis; D014675:Vegetables
D005520:Food Preservatives; D013861:Thiocyanates; C014607:hypothiocyanite ion; D010544:Peroxidases; D001205:Ascorbic Acid