EFFECT OF UV-C LIGHT IN THE PRESERVATION OF RAW FERMENTED BEVERAGES

被引：0
|
作者：
Borcakli, M. [1 ]
Lucas, J. [2 ]
Caputo, L. [3 ]
Ozturk, T. [1 ]
Baruzzi, F. [3 ]
Fusco, V. [3 ]
Quero, G. M. [3 ]
Quintieri, L. [3 ]
Houghton, M. [2 ]
机构：
[1] TUBITAK Marmara Res Ctr, Food Inst, TR-41470 Gebze, Turkey
[2] Univ Liverpool, Dept Elect Engn & Elect, Liverpool L69 3GJ, Merseyside, England
[3] Natl Council Res Italy, Inst Sci Food Prod, I-70126 Bari, Italy
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2013年 / 25卷 / 02期
关键词：
fermented beverages; lactic acid bacteria; mild technologies; molecular typing; post-acidification; ultraviolet thin film system; LACTIC-ACID BACTERIA; STREPTOCOCCUS-THERMOPHILUS; RAPID IDENTIFICATION; RIBOSOMAL-RNA; BOZA; INACTIVATION; MICROFLORA; PATHOGENS; WATER;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this work was to check the efficacy of an annular ultraviolet reactor for stabilizing the growth of lactic acid bacteria (LAB), the main components of the microbiota of three raw fermented beverages, Boza, Ayran and Matsoni during cold storage. The ultraviolet (UV) dose of 260 mJ cm(-2) caused a reduction of 2.6 and 1 log CFU mL(-1) in the LAB loads of Boza and Ayran samples, respectively, whereas multiple UV treatments were required for Matsoni; they caused the decrease of 3 log CFU mL(-1) in LAB counts. Twenty-two bacterial strains, belonging to 11 species, were identified in the natural microflora of the three beverages before and after the UV treatments. Only a minimal post-acidification process was registered up to day 30 in all the three beverages. This ultraviolet device is at disposal of beverage manufacturers, who could apply it for producing microbially-stable drinks with an extended shelf-life.
引用
收藏
页码：213 / 221
页数：9
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