Virtual Conference

Nicoleta Stanciuc

University of Galati, Romania

Title: Inactivation kinetics of Lactiplantibacillus (Lpb.) plantarum MIUG BL21 using different individual and combined treatments on a kinetic basis


Fundamental limitations are reported for the use of probiotics, such as the ability of the cells to remain alive and active in the food matrix before consumption, the resistance in the upper gastrointestinal tract and the ability to live and grow in the tract, the capacity to exert beneficial effects while in the tract, while no toxic or pathogenic activity is accepted. Recently, a new concept of biotics was introduced, such as paraprobiotics or “ghost probiotics” defined as ”non-viable microbial cells (intact or ruptured) or raw cellular extracts (with complex chemical composition), which when administered (orally or topically) in adequate amounts, confer a benefit to the human or animal consumer”. To date, limited studies report the kinetics of probiotics inactivation, as prerequisites to produce paraprobiotics. In our study, in order to produce paraprobiotics as inactivated cells, different individual (thermal, ohmic heating, high pressure, and ultrasound) and combined (ohmic, high pressure and ultrasound in combination with heating) treatments on Lactiplantibacillus (Lpb.) plantarum MIUG BL21 inactivation were applied. Different inactivation rates (expressed as log N/N0) were suggested, up to 8.18 after 10 min at 90°C, 2.07 after 15 min at a voltage gradient of 20 V/cm, 6.62 after 10 min of treatment at 600 MPa and 3.6 after ultrasound treatment for 10 min at 100% amplitude. The experimental inactivation data were fitted to Weibull model and Peleg model, allowing to estimate the b and n parameters.


Nicoleta Stanciuc has 46 years and her current position is Professor at the Faculty of Food Science and Engineering (FSE), Dunărea de Jos University of Galați. She teaches courses on food safety and food quality, food traceability, functional foods, food quality and safety management systems in food industry. She has competence on assessment the process-structure-function-products relationship of targeted biologically active compounds, intrinsic indicators to quantitatively evaluate the impact of physical preservation/processing techniques in terms of food safety and functionality, valorisation of highly nutritional and functional by-products from food industry, microencapsulation of active ingredients and application of microencapsulation for the safe delivery of bioactive in food system.