Combined effects of <i>Lactobacillus casei</i> inoculum, modified atmosphere packaging and storage temperature in controlling <i>Aeromonas hydrophila</i> in ready‐to‐use vegetables

Vescovo, M.; Scolari, G.; Orsi, Carla; Sinigaglia, Milena; Torriani, Sandra

doi:10.1046/j.1365-2621.1997.00121.x

Cited by 22 publications

(11 citation statements)

References 14 publications

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“…(2001). Our study was in agreement with the positive effect of the atmospheric conditions containing reduced oxygen and 10% CO 2 on L. rhamnosus growth as it was reported previously by Vescovo et al . (1997) and Reuter (1985).…”

Section: Resultssupporting

confidence: 94%

“…A positive effect of microaerophilic environment on growth performance as measured by OD was also observed by Pandrangi and LaBorde (2004) and Talwalkar et al (2001). Our study was in agreement with the positive effect of the atmospheric conditions containing reduced oxygen and 10% CO 2 on L. rhamnosus growth as it was reported previously by Vescovo et al (1997) and Reuter (1985). The general purpose of this experiment was to decrease the riboflavin assay time.…”

Section: Resultssupporting

confidence: 93%

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GROWTH RESPONSE OF LACTOBACILLUS RHAMNOSUS TO MICROAEROPHILIC INCUBATION AND ADDITION OF REDUCTANTS IN A RIBOFLAVIN MICROTITER PLATE ASSAY

Golbach¹,

Chalova²,

Kim³

et al. 2007

Rapid Methods Automation Mic

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Given the importance of riboflavin in human diets, a rapid riboflavin assay is needed by the food industry to allow simultaneous determination of riboflavin in numerous food sources. The growth responses of Lactobacillus rhamnosus to microaerophilic conditions and three reducing agents were examined as an attempt to reduce riboflavin assay time. Ascorbic acid, dithiothreitol and thioglycollate were applied at three concentrations. None of the concentrations of reducing agents caused a further increase of bacterial optical density (OD) or had a significant effect on the growth rates. More optimal microaerophilic conditions were achieved through the use of an anaerobic chamber. The growth rate of L. rhamnosus under microaerophilic conditions (0.30 ± 0.05/h) was not significantly different (P > 0.05) from the growth rate of the bacteria under aerobic conditions (0.34 ± 0.07/h). However, after 14 h of bacterial growth, the OD of the bacterial culture under anaerobic hood incubation (0.71 ± 0.09) was significantly higher (P < 0.05) than under aerobic incubation conditions (0.58 ± 0.05). Additional research is needed involving more controlled atmospheres for incubation during growth and a wider range of reductants to optimize and shorten the time required for riboflavin microtiter plate assay. PRACTICAL APPLICATIONS Quantifying riboflavin in foods and food ingredients is important to the food industry. Lactobacillus rhamnosus growth response to varying levels of riboflavin is used to estimate the amount of this vitamin. In an effort to optimize growth on microtiter plates and decrease assay time, microaerophilic conditions were examined. Although rate of growth was not altered, cell concentration measured as optical density (OD) did increase. Microaerophilic incubation of microtiter plates represents a potential approach to decrease assay time and provide the food industry with more timely results.

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Section: Resultssupporting

confidence: 94%

Section: Resultssupporting

confidence: 93%

GROWTH RESPONSE OF LACTOBACILLUS RHAMNOSUS TO MICROAEROPHILIC INCUBATION AND ADDITION OF REDUCTANTS IN A RIBOFLAVIN MICROTITER PLATE ASSAY

Golbach¹,

Chalova²,

Kim³

et al. 2007

Rapid Methods Automation Mic

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“…Furthermore, various studies have proposed the use of microbial interaction combined with MAP and low storage temperatures to reduce the survival and/or growth of Aeromonas spp. Vescovo et al (1997) investigated the combined effect of Lactobacillus casei inoculums, MAP and chilled temperature on the growth and survival of A. hydrophila in ready-to-use vegetables. Their findings suggested that L. casei inoculums size was the main factor that influenced the kinetic parameters of A. hydrophila, while CO 2 concentration in the package extended the lag phase of A. hydrophila.…”

Section: Aeromonas Sppmentioning

confidence: 99%

Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences—A Review

Caleb

Mahajan

Al‐Said

et al. 2012

Food Bioprocess Technol

270

118

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Modified atmosphere packaging (MAP) technology offers the possibility to retard the respiration rate and extend the shelf life of fresh produce, and is increasingly used globally as value adding in the fresh and fresh-cut food industry. However, the outbreaks of foodborne diseases and emergence of resistant foodborne pathogens in MAP have heightened public interest on the effects of MAP technology on the survival and growth of pathogenic organisms. This paper critically reviews the effects of MAP on the microbiological safety of fresh or fresh-cut produce, including the role of innovative tools such as the use of pressurised inert/ noble gases, predictive microbiology and intelligent packaging in the advancement of MAP safety. The integration of Hazard Analysis and Critical Control Points-based programs to ensure fresh food quality and microbial safety in packaging technology is highlighted. a Review do not contain information on role of predictive microbiology b Review do not contain information on HACCP, good hygenic practice, GMP etc. c Review do not contain information on systemic MAP-i.e. modelling respiration and package permeability Food Bioprocess Technol (2013) 6:303-329 305 5, 10 and 15 Arrhenius-type Caleb et al. (2012a) ANN Artificial neural network, MMC Michaelis-Menten competitive inhibition, MMUC Michaelis-Menten uncompetitive inhibition, UCI uncompetive inhibition, MMNC Michaelis-Menten noncompetitive inhibition Food Bioprocess Technol (2013) 6:303-329 307

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“…Lewus, Kaiser, and Montville (1991) reported on the opportunity for inhibition of two A. hydrophila strains by bacteriocin-producing lactic acid bacteria, isolated from retail cuts of meat. Vescoto, Scolari, Orsi, Sinigaglia, and Torriani (1997) reported that combinations of carbon dioxide, Lactobacillus casei and low storage temperature can reduce A. hydrophila survival in ready-to-use mixed salad vegetables. Santos, Lopez-Diaz, Garcia-Fernandez, Garcia-Lopez, and Otero (1996) proved that Lactococcus lactis subsp.…”

Section: Prevention and Controlmentioning

confidence: 99%

The importance of Aeromonas hydrophila in food safety

2006

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Combined effects of Lactobacillus casei inoculum, modified atmosphere packaging and storage temperature in controlling Aeromonas hydrophila in ready‐to‐use vegetables

Cited by 22 publications

References 14 publications

GROWTH RESPONSE OF LACTOBACILLUS RHAMNOSUS TO MICROAEROPHILIC INCUBATION AND ADDITION OF REDUCTANTS IN A RIBOFLAVIN MICROTITER PLATE ASSAY

GROWTH RESPONSE OF LACTOBACILLUS RHAMNOSUS TO MICROAEROPHILIC INCUBATION AND ADDITION OF REDUCTANTS IN A RIBOFLAVIN MICROTITER PLATE ASSAY

Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences—A Review

The importance of Aeromonas hydrophila in food safety

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