Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces.
Growth/no growth models were developed for two spoilage bacteria typical for acidified sauces, L. plantarum and L. fructivorans. Influencing factors embedded in the model are also those typically encountered in these acidified sauces. The pH was varied between 3.0 and 5.0 (5 levels), and the acetic and lactic acid concentration ranged from 0 to 3% (6 levels). Modified MRS broth was inoculated at a high inoculation level (10(6) CFU/ml), incubated at 30 degrees C and growth was assessed by optical density measurements. All combinations of environmental conditions were tested in twelvefold yielding precise values for the probability of growth. Data were modelled by means of ordinary logistic regression. A comparison was made between a model containing the total acid concentrations as explanatory variables, on the one hand, and a model differentiating between the dissociated and undissociated concentrations, on the other hand. Results showed that (i) L. plantarum and L. fructivorans behave differently, resulting in a clearly distinct growth/no growth interface, (ii) there was no great difference between the established models with different explanatory variables, (iii) in some cases, growth/no growth boundaries at very low probabilities (which are more practical in industry) show illogical behaviour. The results of this study were also compared with the CIMSCEE code, which is often used by food producers to determine the stability of their acidified food products.
Vermeulen
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LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, 9000, Ghent, Belgium.
Devlieghere
F
F
Bernaerts
K
K
Van Impe
J
J
Debevere
J
J
D019342:Acetic Acid / Q000494:pharmacology*; D015169:Colony Count, Microbial; D004305:Dose-Response Relationship, Drug; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D019344:Lactic Acid / Q000494:pharmacology*; D007778:Lactobacillus / Q000187:drug effects* / Q000254:growth & development*; D048191:Lactiplantibacillus plantarum / Q000187:drug effects / Q000254:growth & development; D016015:Logistic Models; D008954:Models, Biological; D013696:Temperature
D019344:Lactic Acid; D019342:Acetic Acid