title: Influence of temperature, pH and NaCl concentration on the maximal growth rate of Brochothrix thermosphacta and a bioprotective bacteria Lactococcus piscium CNCM I-4031.
abstract: The maximum specific growth rate (μ(max)) of Brochothrix thermosphacta, a spoilage bacteria of cooked peeled shrimp, and Lactococcus piscium CNCM I-4031, a bioprotective strain, was investigated under different conditions of temperature, NaCl concentrations and pH. The basic modelling approach used was the Gamma concept (γ-concept) and the model developed was then adapted to shrimp. Cardinal growth parameters were quite similar for the two strains, except for NaCl. No NaCl was required for growth and the NaCl(max) was three-times higher for B. thermosphacta than for L. piscium (62 and 23 g l(-1) respectively). However, tolerance to NaCl was higher in seafood than in liquid broth, possibly due to presence of osmoltically active molecules. L. piscium and B. thermosphacta were psychrotolerant, with T(min) = -4.8 and -3.4 °C, T(opt) = 23.4 and 27.0 °C and T(max) = 27.2 and 30.8 °C respectively. The optimal pH was neutral and growth possible till pH = 4.8 for the two strains, assuming possible applications of the bioprotective strain in lightly marinated seafood. The μ(max) of B. thermosphacta in shrimp was a little higher than in L. piscium whatever the environmental conditions. Validation of the model showed that the γ-concept was suitable for predicting μ(max) of B. thermosphacta in shrimp. Data generated in this study can be used to adapt the model to other foods with few additional experiments and the effect of different parameters may be added in the future. The model was less accurate for the bioprotective strain and the effect of NaCl must be studied in more detail directly in the matrix.
authors.affiliation: Ifremer, Laboratoire de Science et Technologie de la Biomasse Marine, Rue de l'île d'Yeu, BP 21105, F-44311 Nantes, France. Francoise.leroi@ifremer.fr
authors.forename: Françoise
authors.initials: F
authors.lastname: Leroi
authors.forename: Papa Abdoulaye
authors.initials: PA
authors.lastname: Fall
authors.forename: Marie France
authors.initials: MF
authors.lastname: Pilet
authors.forename: Frédérique
authors.initials: F
authors.lastname: Chevalier
authors.forename: Régis
authors.initials: R
authors.lastname: Baron
mesh_terms: D058640:Brochothrix / Q000737:chemistry / Q000187:drug effects / Q000254:growth & development*; D005506:Food Contamination; D005519:Food Preservation / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D017045:Lactococcus / Q000737:chemistry / Q000187:drug effects / Q000254:growth & development*; D017747:Seafood / Q000382:microbiology*; D012965:Sodium Chloride / Q000494:pharmacology*; D013696:Temperature
chemical_list: D012965:Sodium Chloride