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Effect of glucose, pH and lactic acid on Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens within a commercial heat-shrunk vacuum-package film

Mohsina, K, Ratkowsky, DA, Bowman, JP ORCID: 0000-0002-4528-9333, Powell, S ORCID: 0000-0001-5082-1630, Kaur, M ORCID: 0000-0003-0731-6166 and Tamplin, ML ORCID: 0000-0003-2652-2408 2020 , 'Effect of glucose, pH and lactic acid on Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens within a commercial heat-shrunk vacuum-package film' , Food Microbiology, vol. 91 , pp. 1-6 , doi: 10.1016/j.fm.2020.103515.

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Abstract

Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens are common spoilage organisms found within the microbiome of refrigerated vacuum-packaged (VP) beef. Extending and predicting VP beef shelf-life requires knowledge about how spoilage bacteria growth is influenced by environmental extrinsic and intrinsic factors. Multifactorial effects of pH, lactic acid (LA) and glucose on growth kinetics were quantified for C. maltaromaticum, B. thermosphacta and S. liquefaciens within a heat shrink-wrapped VP commercial film containing a simulated beef medium. LA, pH, and undissociated lactic acid (UDLA) significantly affected bacterial growth rate (p C. maltaromaticum, B. thermosphacta, and S. liquefaciens, respectively.

Item Type: Article
Authors/Creators:Mohsina, K and Ratkowsky, DA and Bowman, JP and Powell, S and Kaur, M and Tamplin, ML
Keywords: beef spoilage organisms, growth kinetics, pH, lactic acid, undissociated lactic acid
Journal or Publication Title: Food Microbiology
Publisher: Academic Press Ltd Elsevier Science Ltd
ISSN: 0740-0020
DOI / ID Number: 10.1016/j.fm.2020.103515
Copyright Information:

Copyright 2020 Elsevier Ltd.

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