Effect of glucose, pH and lactic acid on Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens within a commercial heat-shrunk vacuum-package film.
Effect of glucose, pH and lactic acid on Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens within a commercial heat-shrunk vacuum-package film.
复制标题
葡萄糖、pH 值和乳酸对商业热收缩真空包装膜内的嗜热卡诺杆菌、热环丝菌和液化沙雷氏菌的影响。
DOI：
10.1016/j.fm.2020.103515
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发表时间：
2020
影响因子：
5.3
通讯作者：
M. Tamplin
中科院分区：
文献类型：
--
作者：
Kaniz Mohsina;D. Ratkowsky;J. Bowman;S. Powell;Mandeep Kaur;M. Tamplin
在冷冻真空包装（VP）牛肉的微生物组中发现的常见腐败微生物有：Maltaromaticum肉杆菌、嗜热纤维丝菌（Brochothrix thermoelasticacta）和Serratia faceiens。延长和预测VP牛肉货架期需要了解腐败菌生长如何受到环境外在和内在因素的影响。pH值、乳酸（LA）和葡萄糖对生长动力学的多因素影响被量化。maltaromaticum，B. B. thermophilacta和S.在含有模拟牛肉培养基的热收缩包装VP商业薄膜内进行包装。LA、pH和未解离乳酸（UDLA）显著影响细菌生长速率（p <0.001），而5.55 mM葡萄糖产生边际效应。在1.12 mM UDLA下，C的生长速率和最大种群密度分别降低20.9和3.5%、56和7%以及11和2%。maltaromaticum，B. B. thermophilacta和S.分别是嗜水气单胞菌。
Carnobacterium maltaromaticum, Brochothrix thermosphactaandSerratia liquefaciensare common spoilage organisms found within the microbiome of refrigerated vacuum-packaged (VP) beef. Extending and predicting VP beef shelf-life requires knowledge about how spoilage bacteria growth is influenced by environmental extrinsic and intrinsic factors. Multifactorial effects of pH, lactic acid (LA) and glucose on growth kinetics were quantified forC. maltaromaticum, B. thermosphactaandS. liquefacienswithin a heat shrink-wrapped VP commercial film containing a simulated beef medium. LA, pH, and undissociated lactic acid (UDLA) significantly affected bacterial growth rate (p< 0.001), whereas 5.55 mM glucose produced a marginal effect. At 1.12 mM UDLA, growth rate and maximum population density decreased 20.9 and 3.5%, 56 and 7%, and 11 and 2% forC. maltaromaticum,B. thermosphacta,andS. liquefaciens, respectively.