Potential of high pressure homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species

Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes

“…With this perspective the use of GC-MS-SPME as a potent and easy tool to study the generation of volatile metabolite compounds such as flavoring molecules or aroma precursors was widely adopted [9,[11][12][13]15] and contributed to rationalize the process and optimize the products. In particular, the effects of HPH on different species of Lactobacillus involved in dairy product fermentation and ripening, monitoring the changes in volatile compounds as indicators of metabolic profiles has been studied [11].…”

“…In particular, the effects of HPH on different species of Lactobacillus involved in dairy product fermentation and ripening, monitoring the changes in volatile compounds as indicators of metabolic profiles has been studied [11].…”

“…High pressure stress response: High-pressure processing (HPP) or high pressure homogenization (HPH) are non-thermal processes capable of inactivating and eliminating pathogenic and food spoilage microorganisms in specific foods [11,72], and it represents an exceptional stimulus for most mesophilic bacteria. Several proteins are induced after high pressure treatment and some of these have also been involved in the response to other various stresses [8].…”

“…These Authors suggested the presence of de novo protein synthesis as a consequence of HHP stress [73]. As concerning HPH several interesting studies on the responses on Lactobacillus spp., at the level of proteolytic and metabolic activities point of view have been conducted [11,21,22,74]. HPH treatment positively affects the proteolytic activity of some of Lactobacillus strains, but the activation and the quantitative and qualitative changes of the metabolic activity appear to be the most promising results.…”

“…HPH treatment positively affects the proteolytic activity of some of Lactobacillus strains, but the activation and the quantitative and qualitative changes of the metabolic activity appear to be the most promising results. The pre-treatment at different pressure was able to induce relevant changes in term of fermentation dynamics and metabolism with respect to the untreated cells [11]. The same approach was applied on L. acidophilus and L. paracasei to improve the technological performances of probiotic strains [21,22,74].…”