Mathematical description of the growth of Lactobacillus sake and Lactobacillus pentosus under conditions prevailing in fermented sausages
Tóm tắt
The growth behaviour of Lactobacillus sake and Lactobacillus pentosus was determined in a model system simulating the conditions of fermenting sausages. Minor effects on the growth were observed by varying the concentrations of glucose, peptone, manganese and sodium nitrite. Temperature and sodium chloride concentration were found to have most effect on the growth. The measured data were used for a mathematical model describing the growth response of L. sake and L. pentosus sufficiently well to estimate the behaviour of the investigated strains. In all combinations relevant to sausage fermentation L. sake proved to be more competitive. It exhibited a shorter lag phase, higher maximal growth rate and higher final cell yield than L. pentosus.
Tài liệu tham khảo
Buchanan RL, Philipps JG (1990) Response surface model for predicting the effects of temperature, pH, sodium chloride content, sodium nitrite concentration and atmosphere on the growth of Listeria monocytogenes. J Food Protect 5: 370–376
Davis BD (1973) Bacterial physiology — growth cycle. In: Davis BD, Dulbecco R, Eisen HN, Guisberg HS, Wood WB (eds) Microbiology, 2nd edn. Harper & Row, New York, pp 95–101
DeMan JC, Rogosa M, Sharpe ME (1960) A medium for the cultivation of lactobacilli. J Appl Bacteriol 23:130–135
Gould GW (1989) Predictive mathematical modelling of microbial growth and survival in foods. Food Sci Technol Today 3:89–92
Hammes WP, Bantleon A, Min S (1990) Lactic acid bacteria in meat fermentation. FEMS Microbiol Rev 87:165–174
Hammes WP, Knauf HJ (1994) Starters in the processing of meat products. Meat Sci 36:155–168
Leistner L (1993) HACCP-Konzept: Verfahrenssicherheit als oberstes Prinzip. RAPS-Dialog Fleisch 2:8–10
Marquardt DW (1963) An algorithm for least-squares estimation of non-linear parameters. J Soc Ind Appl Math 11:431–441
Metz M (1993) Starterkulturen, Industrielle Herstellung für die Fleischwirtschaft. Fleischwirtschaft 73:220–227
Passos FV, Ollis DF, Fleming HP, Hassan HM, Felder RM (1993) Modeling the cucumber fermentation: growth of Lactobacillus plantarum. J Ind Microbiol 12:341–345
Vogel RF, Lohmann M, Nguyen M, Weller AN, Hammes WP (1993) Molecular characterisation of Lactobacillus curvatus and Lactobacillus sake isolated from sauerkraut and their application in sausage fermentations. J Appl Bacteriol 74:295–300
Wijtzes T, Witt JC de, Huis in't Veld JHJ, Riet K van't, Zwietering MH (1995) Modelling bacterial growth of Lactobacillus curvatus as a function of acidity and temperature. Appl Environ Microbiol 61:2533–2539
Zwietering MH, Jongenburger L, Rombouts FM, Riet K van't (1990) Modeling of the bacterial growth curve. Appl Environ Microbiol 6:1875–1881