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Spore germination and lactic acid combined treatment: A new processing strategy for the shelf-life extension of instant wet noodles

文献类型： 外文期刊

作者： Zhang, Qiaozhen;Gu, Fengying;Li, Tian;Guo, Xin;Li, Yang;Liang, Manzhu;Wang, Feng;Guo, Qin;Wang, Qiang

作者机构：

关键词： Bacillus amyloliquefaciens spores;Spore germination;Lactic acid;Instant wet noodles;Shelf-life

期刊名称： INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

ISSN： 0168-1605

年卷期： 2024 年 423 卷

页码：

收录情况： SCIE（2024版）

摘要： Bacillus amyloliquefaciens (BAM) was identified as the predominant spoilage bacteria in instant wet noodles (IWNs). The utilization of industrial acid treatment as a long shelf-life strategy resulted in reduced consumer acceptance due to the acidic taste of the products. This study proposed a processing strategy that integrated spore germination (SG) and lactic acid (LA) treatment to effectively reduce the spore survival rate and extend the shelf life of IWNs. L-histidine, d-glucose, and sodium chloride were highly efficient and safe germinants for BAM spores. In IWNs, compound germinants (1.0 % L-histidine, 0.5 % d-glucose, and 1.0 % sodium chloride) boosted the SG rate by 3.61 times. With synergistic LA treatment, the spore lethality increased by 34.41 % -41.68 %. Under the SG and reduced acid-heat conditions of pH 2.30-2.50, the mortality of spores could reach 92.00 %-93.17 %, which was 14.11 %-15.28 % higher than the industrial acid-heat condition of pH 2.10. DPA, ATP, and membrane potential showed that germinants reduced the spore membrane permeability and promoted the occurrence of spore membrane damage under acid-heat conditions. Moreover, this strategy significantly extended the shelf-life of IWNs by 3.00-5.50 times and controlled the pH >= 5.50. Additionally, it improved color, texture, and overall sensory evaluation. Accordingly, this strategy solved the contradiction between the long shelf-life of IWNs and the unacceptable acidification in industrial production.

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