title: Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage.
abstract: A wild strain of Lactobacillus plantarum, isolated from an Italian sourdough, was inoculated in an organic rice drink; however, it caused a strong acidification. Thus, it was preliminary processed through homogenization (single or multiple passes) or sonication (US) and then inoculated in the beverage. The samples were stored at 4 °C and analyzed to assess pH, production of lactic acid, viable count and sensory scores. A US-2-step process (power, 80%) could control acidification; viability and sensory traits were never affected by sonication. This result was confirmed on two commercial probiotics (Lactobacillus casei LC01 and Bifidobacterium animalis subsp. lactis Bb12). In the 2nd step samples inoculated with attenuated strains were also stored under thermal abuse conditions (25 or 37 °C for 4 or 24 h, then at 4 °C) and the results showed that US could control acidification for a short thermal abuse. Finally, US-attenuated starter cultures were inoculated in the rice drink containing β-glucans as healthy compounds; the targets did not cause any significant change of prebiotic.
authors.affiliation: Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122, Foggia, Italy.
authors.forename: Antonio
authors.initials: A
authors.lastname: Bevilacqua
authors.affiliation: Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122, Foggia, Italy.
authors.forename: Francesco Pio
authors.initials: FP
authors.lastname: Casanova
authors.affiliation: Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122, Foggia, Italy.
authors.forename: Leonardo
authors.initials: L
authors.lastname: Petruzzi
authors.affiliation: Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122, Foggia, Italy.
authors.forename: Milena
authors.initials: M
authors.lastname: Sinigaglia
authors.affiliation: Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122, Foggia, Italy. Electronic address: mariarosaria.corbo@unifg.it.
authors.forename: Maria Rosaria
authors.initials: MR
authors.lastname: Corbo
mesh_terms: D001628:Beverages / Q000032:analysis*; D001644:Bifidobacterium / Q000378:metabolism*; D005285:Fermentation; D005516:Food Microbiology / Q000379:methods*; D019344:Lactic Acid / Q000378:metabolism*; D007780:Lacticaseibacillus casei / Q000378:metabolism*; D048191:Lactiplantibacillus plantarum / Q000378:metabolism*; D012275:Oryza / Q000737:chemistry / Q000378:metabolism / Q000382:microbiology*
chemical_list: D019344:Lactic Acid
keywords: Acidification; Attenuation; Modeling; Rice drink; Sensory scores; Sonication; Viability