After vacuum impregnation:109 CFU/gof tissue. The
matrix consisted of cylindrical pieces of Granny Smith apples. The author
applied one vacuum pulse at five levels of pressure and soaking in thesame
solutions with no vacuum application. In the case of vacuum impregnation, the
author observed a microbial growth rate higher by 0.36 log for S. cerevisiae, 0.73
log for L. acidophilus and 1.07 in the case of P. glomerata in
comparison to soaked samples. A significant effect of the content of extract in
the impregnating solution on the level of microorganisms introduced to the
tissue was found in most of the presented studies. The best results were
obtained during the application of isotonic or almost isotonic solutions. The
use of hypo- and hypertonic solutions resulted in significantly lower levels of
microorganisms in the final product. Most of the conducted studies present
vacuum impregnation as an effective tool in the production of probiotic food
based on the matrix of fruit and vegetable materials, as an alternative to
dairy products. At the same time, a significant aspect is also associated with
the method of fruit and vegetable tissue preservation after the introduction of
microorganisms, facilitating the maintenance of their high levels in the final
product. The most frequently used method in this respect, with potentially the
greatest applicability, is drying, particularly air drying and freeze-drying. Noorbakhsh et al.
(2013) introduced bacteria Lactobacillus rhamnosus to the
tissue of apple slices together with apple juice diluted with water at
a 1:1 ratio (pH 5–5.2).
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