Prediction of microbial growths in fresh-cut vegetables treated with acidic electrolyzed water during storage under various temperature conditions
Prediction of microbial growths in fresh-cut vegetables treated with acidic electrolyzed water during storage under various temperature conditions
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DOI：
10.4315/0362-028x-64.12.1935
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发表时间：
2001-12-01
影响因子：
2
通讯作者：
Itoh, K
中科院分区：
文献类型：
--
作者：
Koseki, S;Itoh, K
研究了贮藏温度（1 ℃、5 ℃和10 ℃）对酸性电解水（AcEW）处理的鲜切生菜和甘蓝上的微生物种群（总好氧菌、大肠菌群、蜡状芽孢杆菌和嗜冷菌）生长的影响。一个修改的Gompertz函数被用来描述微生物的生长动力学。使用回归分析分析生长数据，以生成“最佳拟合”改良Gompertz方程，随后使用该方程计算滞后时间、指数生长速率和世代时间。数据表明，除1 ℃储存外，每种细菌的生长动力学均取决于储存温度。在1 ℃储存时，未观察到细菌种群增加。用AcEW处理蔬菜产生了初始微生物种群的减少。然而，随后的增长率高于未经处理的蔬菜。在本研究中还确定了减少的微生物种群达到初始（用自来水[TW]处理）种群所需的恢复时间，其中微生物种群在10 ℃下的恢复时间为
Effects of storage temperature (1, 5, and 10 degreesC) on growth of microbial populations (total aerobic bacteria, coliform bacteria, Bacillus cereus, and psychrotrophic bacteria) on acidic electrolyzed water (AcEW)-treated fresh-cut lettuce and cabbage were determined. A modified Gompertz function was used to describe the kinetics of microbial growth. Growth data were analyzed using regression analysis to generate "best-fit" modified Gompertz equations, which were subsequently used to calculate lag time, exponential growth rate, and generation time. The data indicated that the growth kinetics of each bacterium were dependent on storage temperature, except at 1 degreesC storage. At 1 degreesC storage, no increases were observed in bacterial populations. Treatment of vegetables with AcEW produced a decrease in initial microbial populations. However, subsequent growth rates were higher than on nontreated vegetables. The recovery time required by the reduced microbial population to reach the initial (treated with tap water [TW]) population was also determined in this study, with the recovery time of the microbial population at 10 degreesC being