作者: TOMAS JACOBSEN , ANETTE GRANLY KOCH
DOI: 10.4315/0362-028X-69.3.532
关键词: Food science 、 Preservative 、 Listeria monocytogenes 、 Sodium lactate 、 Chemistry 、 Incubation period 、 Growth rate 、 Food preservation 、 Modified atmosphere 、 Listeria 、 Microbiology
摘要: The aim of this study was to determine the effect history inoculum and preservatives on lag phase growth rate Listeria monocytogenes strains in meat products packaged under modified atmosphere conditions. Inocula with different histories were added models, two L. measured at 5 10 degrees C. model stored C contained sodium lactate, but did not. five inocula included cold propagation, biofilm formation, starvation. ranged from 1 days affected by inoculum, whereas constant except for one combination strain, where not start during incubation period. In a second series experiments, effects tested models pH 5.7 or 6.5 increasing amounts NaCl. depended salt concentration, bacterial pH, duration pH. highly dependent higher preservative (NaCl) made these even more noticeable. results underline importance could be used predict industrial products.