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Effect of environmental factors on intra-specific inhibitory activity of Carnobacterium maltaromaticum

Zhang, P, Kaur, M ORCID: 0000-0003-0731-6166, Bowman, JP ORCID: 0000-0002-4528-9333, Ratkowsky, DA and Tamplin, M ORCID: 0000-0003-2652-2408 2017 , 'Effect of environmental factors on intra-specific inhibitory activity of Carnobacterium maltaromaticum' , Microorganisms, vol. 5, no. 3 , pp. 1-14 , doi:

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Carnobacterium maltaromaticum is frequently associated with foods having extended shelf-life due to its inhibitory activity to other bacteria. The quantification of such inhibition interactions affected by various environmental factors is limited. This study investigated the effect of environmental factors relevant to vacuum-packaged beef on inhibition between two model isolates of C. maltaromaticum, D0h and D8c, specifically D8c sensitivity to D0h inhibition and D0h inhibitor production. The effects of temperature (−1, 7, 15, 25 °C), atmosphere (aerobic and anaerobic), pH (5.5, 6, 6.5), lactic acid (0, 25, 50 mM) and glucose (0, 0.56, 5.55 mM) on D8c sensitivity (diameter of an inhibition zone) were measured. The effects of pH, glucose, lactic acid and atmosphere on D0h inhibitor production were measured at 25 °C. Sensitivity of D8c was the highest at 15 °C, under aerobic atmosphere, at higher concentrations of undissociated lactic acid and glucose, and at pH 5.5 (p p < 0.001), which was the highest at pH 6.5. The effect of lactic acid depended upon pH level; at relatively low pH (5.5), lactic acid decreased the production rate (arbitrary inhibition unit (AU)/mL/h). This study provides a quantitative description of intra-species interactions, studied in in vitro environments that are relevant to vacuum-packaged beef.

Item Type: Article
Authors/Creators:Zhang, P and Kaur, M and Bowman, JP and Ratkowsky, DA and Tamplin, M
Keywords: beef, microbial community interactions, Carnobacterium
Journal or Publication Title: Microorganisms
Publisher: M D P I AG
ISSN: 2076-2607
DOI / ID Number:
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Copyright 2017 The AuthorsLicensed under Creative Commons Attribution 4.0 International (CC BY 4.0)

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