Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes
作者： Claudia Acero-Ortega , Lidia Dorantes , Humberto Hernández-Sánchez , Maria Soledad Tapia , Gustavo Gutiérrez-López
DOI: 10.1016/J.JFOODENG.2004.05.059
关键词: Food science 、 Capsicum extract 、 Solanaceae 、 Inoculation 、 Biology 、 Listeria 、 Microbiology 、 Bacteria 、 Surface response 、 Listeria monocytogenes 、 Trypticase soy
摘要: A surface response analysis was carried out using the Box-Behnken method in order to determine effects and interactions of pH (4.5, 5.5, 6.5), temperature (2, 7, 12 C) Capsicum extract concentration (0%, 5%, 10%) on growth kinetics Listeria monocytogenes Scott trypticase soy broth. Survival ratio quadratic models (log N/N0) were obtained for combination variables, valid only specified ranges. Temperature showed no effect bacterial inactivation; however both (5%) value (4.5) had a relevant microbial counts. The validated acidified milk inoculated with L. monocytogenes. According their evaluation, it may be possible use obtain reasonable initial estimates impact extract, as well storage conditions, over after 4 8 days storage. 2004 Elsevier Ltd. All rights reserved.
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