Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum.

ABSTRACT:

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The presence and growth of spoilage organisms in food might affect the shelf life. In this study, the effects of experimental, reproduction, and strain variabilities were quantified with respect to growth and thermal inactivation using 20 Lactobacillus plantarum strains. Also, the effect of growth history on thermal resistance was quantified. The strain variability in μmax was similar (P > 0.05) to reproduction variability as a function of pH, aw, and temperature, while being around half of the reproduction variability (P < 0.05) as a function of undissociated lactic acid concentration [HLa]. The cardinal growth parameters were estimated for the L. plantarum strains, and the pHmin was between 3.2 and 3.5, the aw,min was between 0.936 and 0.953, the [HLamax], at pH 4.5, w

SUBMITTER: Aryani DC 

PROVIDER: S-EPMC4968553 | biostudies-literature | 2016 Aug

REPOSITORIES: biostudies-literature