Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 78, Issue -, Pages 289-295Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2016.12.050
Keywords
Mango; High hydrostatic pressure; Bacterial diversity
Categories
Funding
- MICINN [AGL2012-38708/ALI]
- University of Jaen Plan de Apoyo a la Investigacion
- Campus de Excelencia Internacional Agroalimentario (CeiA3) [AGR230]
Ask authors/readers for more resources
The purpose of the present study was to determine the effect of high hydrostatic pressure treatment (HHP) on the microbiota of mango pulp. Mango pulp was artificially contaminated with its own epiphytic microbiota to simulate a worst-case scenario of contamination during pulp preparation. Controls and samples treated by HHP (600 MPa, 8 min) were chill stored for 30 days. HHP treatment significantly (P < 0.05) reduced viable cell counts. Pyrosequencing analysis of the bacterial community revealed that the relative abundances found in the starting control samples for Actinobacteria (45.63%), Firmicutes (42.55%), Proteobacteria (10.68%) and Bacteroidetes (1.0%) changed during storage, with a strong increase of Proteobacteria. HHP treatment also induced a strong increase in Proteobacteria, followed by a late recovery of Firmicutes and to a less extent Actinobacteria. Lactobacillus was the main operational taxonomic unit (OTU) detected both in controls during early storage and in HHP-treated samples during late storage. Results from the present study indicate how bacterial populations of both controls and HHP-treated mango pulp samples undergo complex changes during refrigeration storage. (C) 2016 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available