title: Probabilistic models to describe the effect of NaNO2 in combination with NaCl on the growth inhibition of Lactobacillus in frankfurters.
abstract: Probabilistic models were developed to describe the antimicrobial effect of NaNO2 (0-210 ppm) in combination with NaCl (0-1.75%) on Lactobacillus growth under aerobic and anaerobic conditions. Growth (1) or no growth (0) was assessed every 24h as turbid or not turbid, respectively. The growth response data were analyzed by logistic regression to select significant variables (P<0.05) for Lactobacillus growth inhibition, and these variables were used to generate a probabilistic model. The model was then validated with observed data from frankfurters (a model system). NaNO2 and NaCl inhibited (P<0.05) Lactobacillus growth at all temperatures under aerobic and anaerobic conditions, and the antimicrobial effect of NaNO2 increased as the NaCl concentration increased. Validation showed that the performance of the developed model was appropriate. These results indicate that the models developed in this study should be useful for describing the antimicrobial effect of NaNO2 in combination with NaCl on Lactobacillus.
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea.
authors.forename: Soomin
authors.initials: S
authors.lastname: Lee
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea.
authors.forename: Heeyoung
authors.initials: H
authors.lastname: Lee
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea.
authors.forename: Sejeong
authors.initials: S
authors.lastname: Kim
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea.
authors.forename: Jeeyeon
authors.initials: J
authors.lastname: Lee
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea.
authors.forename: Jimyeong
authors.initials: J
authors.lastname: Ha
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea.
authors.forename: Eunji
authors.initials: E
authors.lastname: Gwak
authors.affiliation: National Institute of Animal Science, RDA, Suwon 441-706, Korea.
authors.forename: Mi-Hwa
authors.initials: MH
authors.lastname: Oh
authors.affiliation: National Institute of Animal Science, RDA, Suwon 441-706, Korea.
authors.forename: Beom-Young
authors.initials: BY
authors.lastname: Park
authors.affiliation: Research Center for Cell Fate Control and College of Pharmacy, Sookmyung Women's University, Seoul 140-742, South Korea.
authors.forename: Jin-Seok
authors.initials: JS
authors.lastname: Kim
authors.affiliation: Department of Oral Microbiology, College of Dentistry, Wonkwang University, Iksan, Jeonbuk 570-749, Korea.
authors.forename: Kyoung-Hee
authors.initials: KH
authors.lastname: Choi
authors.affiliation: Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea. Electronic address: yyoon@sookmyung.ac.kr.
authors.forename: Yohan
authors.initials: Y
authors.lastname: Yoon
mesh_terms: D005516:Food Microbiology; D005520:Food Preservatives / Q000494:pharmacology*; D007778:Lactobacillus; D008461:Meat Products / Q000382:microbiology*; D012965:Sodium Chloride / Q000494:pharmacology*; D012977:Sodium Nitrite / Q000494:pharmacology*
chemical_list: D005520:Food Preservatives; D012965:Sodium Chloride; D012977:Sodium Nitrite
keywords: Lactobacillus; NaCl; NaNO(2); meat spoilage