title: Modelling the influence of single acid and mixture on bacterial growth.
abstract: Depending on environmental factors, the prediction of bacterial growth is made difficult by the complexity of foodstuff. Although the influence of temperature, pH, and water activity are usually taken into account, models have to be completed with the influence of acid mixture. Nine strains of Listeria spp., four Salmonella spp., one Staphylococcus aureus, one Escherichia coli, and Listeria innocua ATCC 33090 were used for this study to extend model proposed by [Le Marc, Y., Huchet, V., Bourgeois, C., Guyonnet, J., Mafart, P., Thuault, D., 2002. Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration. International Journal of Food Microbiology 73, 219-237]. Derived from data of [Houtsma, P.C., Kusters, B.J., De Wit, J.C., Rombouts, F.M., Zwietering, M.H., 1994. Modelling growth rates of Listeria innocua as a function of lactate concentration. International Journal of Food Microbiology 24, 113-123] and our own data, the extended model described accurately different effects of addition of acid salts in the medium (decrease of water activity and pH, variation of undissociated weak acid form, and variation of synergetic effect between environmental factors). This previous model was implemented to describe the observed variability of behaviour of the different studied strains. alpha reflected the general behaviour of species (sensitiveness to low or high undissociated acid concentration), and MIC(U) reflected the various resistances of strains. From this simple model, a new model was built for describing the effects of concentrations of several mixed acids on bacterial growth rates. Simulations of growth were carried out from three acids mixtures by inputting parameter estimates previously obtained. Despite a very variable effect of investigated acids on growth, the new model yielded fair predictions.
authors.affiliation: ADRIA, ZA Creac'h Gwen, 29196 Quimper Cedex, France.
authors.forename: Louis
authors.initials: L
authors.lastname: Coroller
authors.forename: Virginie
authors.initials: V
authors.lastname: Guerrot
authors.forename: Véronique
authors.initials: V
authors.lastname: Huchet
authors.forename: Yvan
authors.initials: Y
authors.lastname: Le Marc
authors.forename: Pierre
authors.initials: P
authors.lastname: Mafart
authors.forename: Danièle
authors.initials: D
authors.lastname: Sohier
authors.forename: Dominique
authors.initials: D
authors.lastname: Thuault
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology*; D015169:Colony Count, Microbial; D004305:Dose-Response Relationship, Drug; D004926:Escherichia coli / Q000187:drug effects / Q000254:growth & development*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D019344:Lactic Acid / Q000494:pharmacology*; D008087:Listeria / Q000187:drug effects / Q000254:growth & development*; D008954:Models, Biological; D012475:Salmonella / Q000187:drug effects / Q000254:growth & development*; D012680:Sensitivity and Specificity; D013045:Species Specificity; D013211:Staphylococcus aureus / Q000187:drug effects / Q000254:growth & development*; D013696:Temperature; D014867:Water / Q000378:metabolism
chemical_list: D014867:Water; D019344:Lactic Acid; D019342:Acetic Acid