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Predictive model for the effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake.

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

Summary

Only the dissolved part of the CO2 will be active in the inhibition of microorganisms. When the effect of a modified atmosphere on the growth of microorganisms is modelled, the amount of dissolved CO2 should be the parameter to evaluate the effect of CO2 in modified atmospheres. Lactobacillus sake was isolated from cooked ham, identified and was chosen as representative organism for the spoilage of modified atmosphere packed cooked ham. In a first step, the dissolved CO2 in broth was modelled in function of the gas/product ratio, the initial CO2 concentration in the gaseous phase and the storage temperature. In a second step, the influence of the dissolved CO2 and the storage temperature on the growth parameters of Lactobacillus sake was modelled.

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Pages: 1997-2/EUR 18816

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Details

  • Original title: Predictive model for the effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake.
  • Record ID : 2000-0272
  • Languages: English
  • Source: Predictive Microbiology Applied to Chilled Foods Preservation
  • Publication date: 1997/06/16
  • Document available for consultation in the library of the IIR headquarters only.

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