Effects of water activity, NaCl and smoke concentrations on the growth of Lactobacillus plantarum ATCC 12315.
The effect of water activity (a(w)), NaCl and liquid smoke concentrations on the growth of Lactobacillus plantarum, was studied in MRS broth under anaerobic conditions. A complete 2(3) factorial design was used to determine influential factors and interactions among these factors. NaCl concentration and a(w) had a major effect on the maximum biomass obtained but no interaction influenced this response. Smoke did not affect either biomass nor acidifying capacities.
Catte
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M
Laboratoire de Microbiologie, Université des Sciences et Technologies de Lille I, Villeneuve D'Ascq, France.
Gancel
F
F
Dzierszinski
F
F
Tailliez
R
R
D005516:Food Microbiology; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development*; D019800:Phenol / Q000737:chemistry; D012906:Smoke; D012965:Sodium Chloride / Q000737:chemistry*; D014867:Water / Q000737:chemistry*
D012906:Smoke; D014867:Water; D019800:Phenol; D012965:Sodium Chloride