Influence of Heating and Sodium Acidic Polyphosphate on Inhibition of Salmonella Enteritidis and Lactobacillus Rhamnosus in Pomelo Juice

Abstract The research focused on the heat resistance of Salmonella Enteritidis (S. Enteritidis) and Lactobacillus rhamnosus (L. rhamnosus) in pomelo juice. Sodium acidic polyphosphate was used to enhance the inhibition of these bacteria in heat treatment of pomelo juice. Temperature increased from 52 to 58°C, D-values of S. Enteritidis decreased from 1.94 to 0.15 min. With L. rhamnosus, D value reduced from 0.15 to 0.72 min when the temperature increased from 60 to 75°C. Z values of L. rhamnosus and S. Enteritidis were 16.31 and 5.37°C, respectively. It means that heat resistance of L. rhamnosus is more than that of S. Enteritidis. Adding 0.1% of sodium acidic polyphosphate significantly enhanced the inhibition of S. Enteritidis and L. rhamnosus in the heating treatment of pomelo juice. The result can be applied for pasteurization of pomelo juice.