Análisis de los parámetros de inactivación de Lactobacillusspp. mediante aplicación de tratamiento por altas presiones hidrostáticas
- M.T. Gómez-Hernández
- A. López-Gómez
- G.B. Martínez-Hernández
- Francisco Artés Hernández (coord.)
- Mª del Carmen Martínez Ballesta (coord.)
- Ginés Benito Martínez Hernández (coord.)
- Cristina García Viguera (coord.)
- Eva Armero Ibañez (coord.)
- Manuel Tornel Martínez (coord.)
Publisher: Universidad Politécnica de Cartagena
ISBN: 978-84-17853-91-4
Year of publication: 2024
Pages: 34-37
Congress: Workshop on Agri-Food Research for young researchers (13. 2024. Cartagena)
Type: Conference paper
Abstract
Due to their promising role in both the food industry and human health, research on thepositive effects of non-viable probiotic microorganisms (paraprobiotics) and theirmethods of obtention is acquiring a growing interest. Several inactivation methodologieshave been studied over the years and are currently in use, thermal treatments being themost common among them. In this study, we assess the inactivation process of two strainsof Lactobacillus rhamnosus and L. acidophilus cultured in fermenting conditions via theapplication of high-hydrostatic pressure. The utilization of pressures of 500 MPa on bothprobiotic strains achieved their inactivation within a moderate period (20 min), and theparameters of this inactivation method may be befitting for optimization upon escalationto industrial production of these non-viable microorganisms.