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.