Modeling and predicting the growth of lactic acid bacteria in lightly preserved seafood and their inhibiting effect on Listeria monocytogenes - ()
November 21, 2007 – 8:26 pmABSTRACT: A cardinal parameter model was developed to predict the effect of diacetate, lactate, CO2, smoke components (phenol), pH, NaCl, temperature, and the interactions between all parameters on the growth of lactic acid bacteria (LAB) in lightly preserved seafood. A product-oriented approach based on careful chemical characterization and growth of bacteria in ready-to-eat seafoods was used to develop this new LAB growth model.
Initially, cardinal parameter values for the inhibiting effect of diacetate, lactate, CO2, pH, and NaCl-water activity were determined experimentally for a mixture of LAB isolates or were obtained from the literature. Next, these values and a cardinal parameter model were used to model the effect of temperature ( T min) and smoke components ( P max).
The cardinal parameter model was fitted to data for growth of LAB _max values) in lightly preserved seafood including cold-smoked and marinated products with different concentrations of naturally occurring and added organic […]
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