Four microorganisms (Lactobacillus acidophilus LA5, Bifidobacterium animalis subsp. lactis DSM 10140 and Lactiplantibacillus plantarum c16 and c19) were attenuated through ultrasound (US) treatments (40% of power for 2, 4 and 6 min; and 60% for 2 min; pulses were set at 2 s) inoculated in rice–oats–almond–soy-based beverages and stored at 4 °C for eight days. All strains were able to survive throughout the storage independently by the food matrix. Concerning the effect on acidification, the results were analyzed through multifactorial analysis of variance (MANOVA) and the key-findings of this were: (i) The treatment with 40% of power for 6 min was the most efficient at delaying acidification; (ii) Lb. acidophilus LA5 showed the best capacity to delay acidification; (iii) in the soy-based beverage a lower acidification was found. In a second step, L. plantarum c16 and c19 were attenuated, inoculated in rice beverage, stored under a thermal abuse (for 4 and 24 h) and then at 4, 15 and 20 °C. The results showed that only when US were combined with refrigeration temperatures were they efficient at delaying acidification. Thus, a perspective for attenuation could be the optimization of the treatment to design an effective way to counteract acidification also under a thermal abuse.

中文翻译：

---

蔬菜饮料中接种的超音速微生物：菌株，温度，超音波和储存条件对处理性能的影响。

四种微生物（嗜酸乳杆菌LA5，动物双歧杆菌乳酸亚种DSM 10140和植物乳杆菌c16和c19）通过超声（US）处理进行了衰减（40％的功率分别为2、4和6分钟； 60％的功率为2分钟；脉冲）设定为2 s）接种于米-燕麦-杏仁-大豆饮料中，并在4°C下保存8天。所有菌株都能够通过食物基质独立地在整个储存过程中存活。关于对酸化的影响，通过多因素方差分析（MANOVA）对结果进行了分析，其主要发现是：（i）用40％的功率处理6分钟是延迟酸化的最有效方法；（ii）磅 嗜酸菌LA5表现出最佳的延迟酸化能力；（iii）在大豆基饮料中发现较低的酸化。在第二步中，将植物乳杆菌c16和c19减毒，接种在大米饮料中，在热滥用下（4和24小时）然后在4、15和20°C下储存。结果表明，只有将US与制冷温度结合使用时，它们才能有效延迟酸化。因此，衰减的观点可能是处理的优化，以设计在热滥用下也能抵消酸化的有效方法。