Growth inhibition of lactic acid bacteria in ham by nisin: a model approach.
作者： Daneysa L. Kalschne , Simone Geitenes , Marilei R. Veit , Cleonice M.P. Sarmento , Eliane Colla
DOI: 10.1016/J.MEATSCI.2014.07.002
关键词: Population 、 Biochemistry 、 Food science 、 Sodium 、 Nisin 、 Sodium erythorbate 、 Lactic acid 、 Bacterial growth 、 Lactobacillus sakei 、 Chemistry 、 Sodium lactate
摘要: 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, lactate, tripolyphosphate, erythorbate, nisin and pediocin, limiting Lactobacillus sakei growth broth culture. This allowed rejection lactate erythorbate (no significant effects on growth), a Central Composite Rotatable culture study comparing pediocin. From this study, identified more important variable for inclusion into ham model (significant parameters: logarithmic increase population, exponential microbial rate lag phase extension). The validation outcome formulation sliced (0.001%, 0.007% 0.013% nisin) stored 60 days, confirmed inhibitory effect total LAB growth.
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