Influence of different histories of the inoculum on lag phase and growth of Listeria monocytogenes in meat models.

作者: TOMAS JACOBSEN , ANETTE GRANLY KOCH

DOI: 10.4315/0362-028X-69.3.532

关键词: Food sciencePreservativeListeria monocytogenesSodium lactateChemistryIncubation periodGrowth rateFood preservationModified atmosphereListeriaMicrobiology

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.

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