Influence of storage temperature and packaging on bacteria and yeast viability in a plant-based fermented food

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dc.contributor.authorCabello Olmo, Miriam
dc.contributor.authorOneca Agurruza, María
dc.contributor.authorTorre Hernández, Paloma
dc.contributor.authorDíaz, Jesús Vicente
dc.contributor.authorEncío Martínez, Ignacio
dc.contributor.authorBarajas Vélez, Miguel Ángel
dc.contributor.authorAraña Ciordia, Miriam
dc.contributor.departmentCiencias de la Saludes_ES
dc.contributor.departmentOsasun Zientziakeu
dc.contributor.departmentAgronomía, Biotecnología y Alimentaciónes_ES
dc.contributor.departmentAgronomia, Bioteknologia eta Elikaduraeu
dc.contributor.funderGobierno de Navarra / Nafarroako Gobernuaes
dc.date.accessioned2020-07-03T12:54:14Z
dc.date.available2020-07-03T12:54:14Z
dc.date.issued2020
dc.description.abstractOptimization of food storage has become a central issue for food science and biotechnology, especially in the field of functional foods. The aim of this work was to investigate the influence of different storage strategies in a fermented food product (FFP) and further determine whether the regular storage (room temperature (RT) and standard packaging (SP)) could be refined. Eight experimental conditions (four different temperatures × two packaging) were simulated and changes in FFP’s microbial ecology (total bacteria, lactic acid bacteria (LAB), and yeasts) and physicochemical characteristics (pH and moisture content (MC)) were determined following 1, 3, 6, and 12 months. All conditions tested showed a decline in microbial content due to the effect of the temperature, 37 ◦C being the most detrimental condition, while −20 and 4 ◦C seemed to be better than RT in some parameters. Vacuum packaging (VP) only had a major effect on MC and we found that VP preserved greater MC values than SP at 3, 6, and 12 months. The correlation analysis revealed that total bacteria, LAB, and yeasts were positively associated, and also both pH and MC showed a correlation. According to our results and with the purpose to maintain the load of viable microorganisms, we observed that the best storage conditions should contemplate SP and freezing or cooling temperature during a period no longer than 3 months.en
dc.description.sponsorshipThis research was funded by grant from Advanced Innovation & Technology Corporation (ADItech Corp, Department of Economic Development, Navarre Government) [Reference: PT022 SIMDIACOL]. Miriam Cabello-Olmo was granted by the Industrial PhD program (Navarre Government) [Reference: 001114082016000011].en
dc.format.extent16 p.
dc.format.mimetypeapplication/pdfen
dc.format.mimetypeapplication/zipen
dc.identifier.doi10.3390/foods9030302
dc.identifier.issn2304-8158
dc.identifier.urihttps://academica-e.unavarra.es/handle/2454/37308
dc.language.isoengen
dc.publisherMDPIen
dc.relation.ispartofFoods, 2020, 9 (3), 302en
dc.relation.publisherversionhttps://doi.org/10.3390/foods9030302
dc.rights© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.en
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.subjectFermented foodsen
dc.subjectLactic acid bacteriaen
dc.subjectPackagingen
dc.subjectProbioticen
dc.subjectStorageen
dc.subjectTemperatureen
dc.subjectViabilityen
dc.subjectYeastsen
dc.titleInfluence of storage temperature and packaging on bacteria and yeast viability in a plant-based fermented fooden
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dspace.entity.typePublication
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