Volatile Molecule Profiles and Anti-Listeria monocytogenes Activity of Nisin Producers Lactococcus lactis Strains in Vegetable Drinks.

摘要: This work aimed to evaluate the potential of 15 nisin producing Lactococcus lactis strains, isolated from dairy products, for fermentation soymilk and carrot juice. In particular, acidification production in food matrices were recorded. Moreover, three strains (LBG2, FBG1P 3LC39), that showed most promising results further scrutinized their anti-Listeria monocytogenes activity volatile molecules profile during LBG2, 3LC39 resulted interesting ones, showing rapid growth on both matrices. The higher amounts detected samples fermented by strain LBG2 after 24 48h (26.4 mg/L). Furthermore, combined with a strong activity, reducing pathogen loads below detection limit, juice LBG2. increased presence such as aldehydes ketones positive impact organoleptic products. These highlighted soymilk. fact, lactic acid bacteria, or not other mild technologies, represents good strategy microbiological stabilization these increase sensory impact, ketones, products suggests possible improvement characteristics.