Investigating the Effect of Different Concentrations of Citric Acid on Listeria monocytogenes and Escherichia coli O157 : H7 in Fermented Soy Protein Isolate Systems With Bovine Milk Yogurt as a Control

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of Food Safety Pub Date : 2026-02-16 DOI:10.1111/jfs.70051

Rabia Farheen Shamim Basha, Akio Kasuga Fukuda, Julia A. Fukuba, Matthew D. Moore, Amanda J. Kinchla

{"title":"Investigating the Effect of Different Concentrations of Citric Acid on Listeria monocytogenes and Escherichia coli O157 : H7 in Fermented Soy Protein Isolate Systems With Bovine Milk Yogurt as a Control","authors":"Rabia Farheen Shamim Basha, Akio Kasuga Fukuda, Julia A. Fukuba, Matthew D. Moore, Amanda J. Kinchla","doi":"10.1111/jfs.70051","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>This study examined the antimicrobial effects of citric acid (0% and 1%) on <i>Escherichia coli</i> O157:H7 and <i>Listeria monocytogenes</i> in soy protein isolate (SPI)–based yogurt systems, with bovine milk yogurt serving as a control. Fermentation (0, 15, and 24 h) and storage (48 h) phases were monitored to evaluate changes in pH, total titratable acidity (TTA), and microbial counts. All samples showed a gradual decline in pH, indicating successful lactic acid bacteria (LAB) fermentation, with the greatest reduction occurring within the first 15 h. The addition of 1% citric acid moderated lactic acid production, likely due to altered metabolic activity and buffering effects. LAB effectively inhibited both pathogens, with citric acid enhancing this antimicrobial action. While <i>L. monocytogenes</i> showed the highest reduction in dairy samples, 1% citric acid in SPI exhibited a synergistic effect with LAB, leading to greater pathogen control than in 0% citric acid samples. Overall, citric acid improved microbial safety and fermentation stability in plant-based yogurt systems, though further work is needed to assess its impact on sensory and textural quality.</p>\n </div>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"46 1","pages":""},"PeriodicalIF":1.8000,"publicationDate":"2026-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Safety","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfs.70051","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study examined the antimicrobial effects of citric acid (0% and 1%) on Escherichia coli O157:H7 and Listeria monocytogenes in soy protein isolate (SPI)–based yogurt systems, with bovine milk yogurt serving as a control. Fermentation (0, 15, and 24 h) and storage (48 h) phases were monitored to evaluate changes in pH, total titratable acidity (TTA), and microbial counts. All samples showed a gradual decline in pH, indicating successful lactic acid bacteria (LAB) fermentation, with the greatest reduction occurring within the first 15 h. The addition of 1% citric acid moderated lactic acid production, likely due to altered metabolic activity and buffering effects. LAB effectively inhibited both pathogens, with citric acid enhancing this antimicrobial action. While L. monocytogenes showed the highest reduction in dairy samples, 1% citric acid in SPI exhibited a synergistic effect with LAB, leading to greater pathogen control than in 0% citric acid samples. Overall, citric acid improved microbial safety and fermentation stability in plant-based yogurt systems, though further work is needed to assess its impact on sensory and textural quality.

查看原文本刊更多论文

以牛乳酸奶为对照，研究不同浓度柠檬酸对发酵大豆分离蛋白体系中单核增生李斯特菌和大肠杆菌O157: H7的影响

本研究考察了柠檬酸（0%和1%）对大豆分离蛋白（SPI）酸奶体系中大肠杆菌O157:H7和单核增生李斯特菌的抑菌效果，并以牛乳酸奶作为对照。监测发酵（0、15和24 h）和储存（48 h）阶段，以评估pH、总可滴定酸度（TTA）和微生物计数的变化。所有样品的pH值都逐渐下降，表明乳酸菌（LAB）发酵成功，在前15小时内发生最大的下降。添加1%柠檬酸减缓了乳酸的产生，可能是由于代谢活性和缓冲作用的改变。乳酸菌有效地抑制了这两种病原体，柠檬酸增强了这种抗菌作用。乳业样品中单核增生乳杆菌的抑制效果最高，而SPI中1%柠檬酸与乳酸菌的协同作用优于0%柠檬酸样品。总的来说，柠檬酸提高了植物性酸奶系统中微生物的安全性和发酵稳定性，尽管需要进一步的工作来评估其对感官和质地质量的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Safety 工程技术-生物工程与应用微生物

CiteScore

5.30

自引率

0.00%

发文量

审稿时长

1 months

期刊介绍： The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.