Mathematical description of the growth of Lactobacillus sake and Lactobacillus pentosus under conditions prevailing in fermented sausages.
The growth behaviour of Lactobacillus sake and Lactobacillus pentosus was determined in a model system stimulating 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.
Dossmann
M U
MU
Institut für Lebensmitteltechnologie, Universität Hohenheim, Stuttgart, Germany.
Vogel
R F
RF
Hammes
W P
WP
D005285:Fermentation; D005947:Glucose / Q000494:pharmacology; D007778:Lactobacillus / Q000254:growth & development*; D008345:Manganese / Q000494:pharmacology; D008461:Meat Products / Q000382:microbiology*; D008962:Models, Theoretical; D010461:Peptones / Q000494:pharmacology; D012965:Sodium Chloride / Q000494:pharmacology; D012977:Sodium Nitrite / Q000494:pharmacology; D013696:Temperature
D010461:Peptones; D008345:Manganese; D012965:Sodium Chloride; D005947:Glucose; D012977:Sodium Nitrite