Share

Influence of dissolved carbon dioxide on the growth of spoilage bacteria.

Author(s) : DEVLIEGHERE F., DEBEVERE J.

Type of article: Article

Summary

Bacterial growth is generally influenced by CO2 levels. The effect of the concentration of dissolved CO2 in mg(L) was quantified for different Gram-negative and Gram-positive spoilage bacteria at 7 °C. A linear relationship between CO2(diss) and the maximum specific growth rate mu(max) as well as between CO2(diss) and the inverse of the lag phase lambda was established. The growth parameters (lambda as well as µ(max)) of Gram-negative bacteria were more influenced by CO2(diss) in comparison to the growth parameters of Gram-positive bacteria. When CO2 is inserted in a food package, it will dissolve in the water phase of the food. The dissolving rate was determined for gas packaged cooked ham at 7 °C. CO2 showed a high dissolving rate as, for an initial CO2 concentration in the headspace of 40 and for gas packaged cooked ham at 7 °C. CO2 showed a high dissolving rate as, for an initial CO2 concentration in the headspace of 40 and 80 mL/100 mL, respectively 78 and 87% of the CO2 dissolved at equilibrium was already dissolved after 60 minutes.

Details

  • Original title: Influence of dissolved carbon dioxide on the growth of spoilage bacteria.
  • Record ID : 2002-1879
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 33 - n. 8
  • Publication date: 2001

Links


See other articles in this issue (1)
See the source

Indexing