Probabilistic models to describe the effect of NaNO2 in combination with NaCl on the growth inhibition of Lactobacillus in frankfurters

Lee, Soomin; Lee, Heeyoung; Kim, Sejeong; Lee, Jeeyeon; Ha, Jimyeong; Gwak, Eunji; Oh, Mi‐Hwa; Park, Beom-Young; Kim, Jinseok; Choi, Kyoung-Hee; Yoon, Yohan

doi:10.1016/j.meatsci.2015.05.023

Cited by 9 publications

(8 citation statements)

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“…In fact, the model parameters of the growth kinetics were estimated from fitting the experimental data to the unstructured Gompertz model. The performance of the developed model was evaluated by comparing the predicted growth responses to the observed responses obtained from experiment (Lee et al 2015). Hence, the use of the modified Gompertz equation (Eq.…”

Section: Growth Kinetics Modellingmentioning

confidence: 99%

“…All these microorganisms are embedded in a resilient water-soluble branched glucogalactan matrix named kefiran (Rodrigues et al 2005). In food microbiology, there has been an increasing interest in modeling the kinetics of beneficial microorganisms in the last 10 years to predict their behavior in food systems (Lee et al 2015). A number of mathematical models have been used to describe the sigmoidal curves of bacterial growth, the logistic model and others (Charalampopoulosa et al 2009).…”

Section: Introductionmentioning

confidence: 99%

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Bioprocess development and preservation of functional food from tomato seed isolate fermented by kefir culture mixture

et al. 2018

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The aim of this work was to explore the use of protein isolate from tomato seed enriched with the sucrose and the ascorbic acid as a medium for the growth of kefir mixture culture to develop a new non-dairy functional food. Unstructured mathematical and logistic models were proposed to describe cell growth, kefiran production, nutriment consumption and antioxidant activity. It was found that the maximal cell mass in the culture reached 8.38 g L after 24 h of fermentation. A significant amount of kefiran was also produced (0.65 g L). The kefir culture growth significantly decreased protein content and enhanced the antioxidant activity during varied fermentation through the production of bio active peptides. After 24 h of fermentation, IC value for protein isolate was estimated to be about 10.48 µg mL. The proposed models adequately described the changes during fermentation and as observed as a promising approach for the formulation of tomato seed-based functional foods. The preservation of the isolate was also investigated through a spray-drying process. The effect of spray-drying on the viability of lactic acid bacteria and stability of protein content and the antioxidant activity of the powder was also carried out. Results showed that the spray-drying method has great potential for the synthesis of powder from the fermented isolate that are rich in desirable properties. However, it was appropriate to preserve the powder for 10 days at 37 °C for the preservation of protein functionality.

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Section: Growth Kinetics Modellingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Bioprocess development and preservation of functional food from tomato seed isolate fermented by kefir culture mixture

et al. 2018

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“…In addition, single-effect of NaNO 2 and NaCl was identified in several Gram-negative bacteria related to meat ( Salmonella Typhimurium, Escherichia coli , Serratia grimesii , and Shewanella putrefaciens ), but multi-effect was observed in only S. Typhimurium and S. putrefaciens . Lactobacillus which cause spoilage in processed meat produtcs [26,27] was inhibitied by a combination of NaNO 2 and NaCl in frankfurters [28]. Also, Sallam and Samejima [29] showed that NaCl-treated ground beef supplemented with sodium lactate could delay the growth of lactic acid bacteria and Enterobacteriaceae at refrigerated storage condition.…”

Section: Resultsmentioning

confidence: 99%

Effects of low NaNO2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausage

Lee

Gwak

Lee

et al. 2016

Asian-Australas J Anim Sci

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ObjectiveThe objective of this study was to evaluate the effect of combinations of NaNO2 and NaCl concentrations on Listeria monocytogenes (L. monocytogenes) growth in emulsion-type sausage.MethodsEmulsion-type sausages formulated with different combinations of NaNO2 (0 and 10 ppm) and NaCl (1.00%, 1.25%, and 1.50%) were inoculated with a five-strain L. monocytogenes mixture, and stored at 4°C, 10°C, and 15°C, under aerobic or vacuum conditions. L. monocytogenes cell counts were measured at appropriate intervals, and kinetic parameters such as growth rate and lag phase duration (LPD) were calculated using the modified Gompertz model.ResultsGrowth rates increased (0.004 to 0.079 Log colony-forming unit [CFU]/g/h) as storage temperature increased, but LPD decreased (445.11 to 8.35 h) as storage temperature and NaCl concentration increased. The effect of combinations of NaCl and low-NaNO2 on L. monocytogenes growth was not observed at 4°C and 10°C, but it was observed at 15°C, regardless of atmospheric conditions.ConclusionThese results indicate that low concentrations of NaNO2 and NaCl in emulsion-type sausage may not be sufficient to prevent L. monocytogenes growth, regardless of whether they are vacuum-packaged and stored at low temperatures. Therefore, additional techniques are necessary for L. monocytogenes control in the product.

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“…This result indicates that a NaCl concentration of more than 1.25% is needed to inhibit S. aureus growth, but NaNO 2 is not effective in inhibiting S. aureus growth. However, Lee et al (2015c) reported a NaCl and NaNO 2 combination effect on Lactobacillus in frankfurters, and Jo et al (2014) reported a combination effect on Pseudomonas spp. in processed meats.…”

Section: Resultsmentioning

confidence: 99%

Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO₂under Aerobic or Evacuated Storage Conditions

Lee

Gwak

et al. 2016

Korean Journal for Food Science of Animal Resources

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The objective of this study was to describe the growth patterns of Staphylococcus aureus in combinations of NaCl and NaNO 2, using a probabilistic model. A mixture of S. aureus strains (NCCP10826, ATCC13565, ATCC14458, ATCC23235, and ATCC27664) was inoculated into nutrient broth plus NaCl (0, 0.25, 0.5, 0.75, 1, 1.25, 1.5, and 1.75%) and NaNO 0,15,30, 45, 60, 75, 90, 105, and 120 ppm). The samples were then incubated at 4, 7, 10, 12 and 15°C for up to 60 d under aerobic or vacuum conditions. Growth responses [growth (1) or no growth (0)] were then determined every 24 h by turbidity, and analyzed to select significant parameters (p<0.05) by a stepwise selection method, resulting in a probabilistic model. The developed models were then validated with observed growth responses. S. aureus growth was observed only under aerobic storage at 10-15°C. At 10-15°C, NaCl and NaNO 2 did not inhibit S. aureus growth at less than 1.25% NaCl. Concentration dependency was observed for NaCl at more than 1.25%, but not for NaNO 2 . The concordance percentage between observed and predicted growth data was approximately 93.86%. This result indicates that S. aureus growth can be inhibited in vacuum packaging and even aerobic storage below 10°C. Furthermore, NaNO 2 does not effectively inhibit S. aureus growth.

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Probabilistic models to describe the effect of NaNO2 in combination with NaCl on the growth inhibition of Lactobacillus in frankfurters

Cited by 9 publications

References 20 publications

Bioprocess development and preservation of functional food from tomato seed isolate fermented by kefir culture mixture

Bioprocess development and preservation of functional food from tomato seed isolate fermented by kefir culture mixture

Effects of low NaNO2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausage

Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO₂under Aerobic or Evacuated Storage Conditions

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Probabilistic models to describe the effect of NaNO2 in combination with NaCl on the growth inhibition of Lactobacillus in frankfurters

Cited by 9 publications

References 20 publications

Bioprocess development and preservation of functional food from tomato seed isolate fermented by kefir culture mixture

Bioprocess development and preservation of functional food from tomato seed isolate fermented by kefir culture mixture

Effects of low NaNO2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausage

Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO2under Aerobic or Evacuated Storage Conditions

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Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO₂under Aerobic or Evacuated Storage Conditions