This study evaluated the interference of sub-lethal acid (SLA) stress and high isostatic pressure (HIP) stress on the survival of Lactobacillus rhamnosus GG (LGG) in mixed jussara and mango juice with the pH adjusted to 3.0 and 3.5, during 90 days of storage at 6 °C. The SLA stress at pH 4.0 previously applied to the LGG cells had no effect on the survival of this bacterium in mixed jussara and mango juices. On the other hand, the application of 200 MPa/5 min/25 °C treatment to LGG cells was shown to be efficient in the cross protection of this bacterium in an acid medium. Pressures above 400 MPa/5 min/25 °C caused a reduction in the viability in an acid medium and lower pressures (< 100 MPa) showed similar results compared to control treatment in the LGG survival. No changes in pH, acidity and soluble solids were observed in mixed juices. In addition, these products showed elevated levels of anthocyanins, phenolic compounds and antioxidant capacity. This highlights the capacity of the HIP process to promote the cross protection of LGG in an acid medium.

本研究评估了亚致死酸 (SLA) 应激和高等静压 (HIP) 应激对鼠李糖乳杆菌存活的干扰GG (LGG) 在混合 jussara 和芒果汁中，pH 值调整为 3.0 和 3.5，在 6°C 下储存 90 天。先前应用于 LGG 细胞的 pH 值为 4.0 的 SLA 压力对这种细菌在混合 jussara 和芒果汁中的存活没有影响。另一方面，对 LGG 细胞应用 200 MPa/5 分钟/25°C 处理被证明可以有效地在酸性培养基中对这种细菌进行交叉保护。高于 400 MPa/5 分钟/25 °C 的压力会导致酸性介质中的存活率降低，与 LGG 存活率的对照处理相比，较低的压力 (< 100 MPa) 显示出类似的结果。在混合果汁中没有观察到 pH、酸度和可溶性固体的变化。此外，这些产品的花青素、酚类化合物和抗氧化能力的含量均有所提高。