title: Growth inhibition of lactic acid bacteria in ham by nisin: a model approach.
abstract: Lactic acid bacteria (LAB) have been described as spoilage organisms in vacuum-packed cooked ham. A Fractional Factorial Design was performed to investigate the relative merits of sodium chloride, sodium lactate, sodium tripolyphosphate, sodium erythorbate, nisin and pediocin, in limiting the Lactobacillus sakei growth in broth culture. This allowed rejection of sodium chloride, sodium lactate and sodium erythorbate (no significant effects on growth), and a Central Composite Rotatable Design broth culture study was performed comparing the effects of nisin and pediocin. From this study, nisin was identified as a more important variable for inclusion into a cooked ham model (significant effects on growth parameters: logarithmic increase in the population, exponential microbial growth rate and lag phase extension). The validation of this outcome in a model formulation of vacuum-packed sliced cooked ham (0.001%, 0.007% and 0.013% of nisin) stored for 60days, confirmed the inhibitory effect of nisin on total LAB growth.
authors.affiliation: Postgraduate Program in Food Technology (PPGTA), Federal Technological University of Paraná, Campus Medianeira, Brazil Avenue 4232, P.O. Box 271, CEP 85884-000 Medianeira, PR, Brazil. Electronic address: daneysa@hotmail.com.
authors.forename: Daneysa L
authors.initials: DL
authors.lastname: Kalschne
authors.affiliation: Course of Production Engineering, Federal Technological University of Paraná, Campus Medianeira, Brazil Avenue 4232, P.O. Box 271, CEP 85884-000 Medianeira, PR, Brazil.
authors.forename: Simone
authors.initials: S
authors.lastname: Geitenes
authors.affiliation: Postgraduate Program in Agricultural Engineering (PGEAGRI), State University of West Paraná, Campus Cascavel, University Street 2069, CEP 85819-110 Cascavel, PR, Brazil.
authors.forename: Marilei R
authors.initials: MR
authors.lastname: Veit
authors.affiliation: Postgraduate Program in Food Technology (PPGTA), Federal Technological University of Paraná, Campus Medianeira, Brazil Avenue 4232, P.O. Box 271, CEP 85884-000 Medianeira, PR, Brazil.
authors.forename: Cleonice M P
authors.initials: CM
authors.lastname: Sarmento
authors.affiliation: Postgraduate Program in Food Technology (PPGTA), Federal Technological University of Paraná, Campus Medianeira, Brazil Avenue 4232, P.O. Box 271, CEP 85884-000 Medianeira, PR, Brazil.
authors.forename: Eliane
authors.initials: E
authors.lastname: Colla
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D003296:Cooking; D018857:Food Packaging / Q000379:methods; D007778:Lactobacillus / Q000187:drug effects* / Q000254:growth & development*; D008460:Meat / Q000382:microbiology*; D009561:Nisin / Q000494:pharmacology*; D013552:Swine; D014618:Vacuum
chemical_list: D000900:Anti-Bacterial Agents; D009561:Nisin
keywords: Experimental design strategy; Lactobacillus sakei; Modified Gompertz model; Nisin (PubChem CID: 16219761); Pediocin; Pediocin (PubChem CID: 56842033); Sodium chloride (PubChem CID: 5234); Sodium erythorbate (PubChem CID: 23683938); Sodium lactate (PubChem CID: 23666456); Sodium tripolyphosphate (PubChem CID: 24455)