Effect of glucose, pH and lactic acid on Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens within a commercial heat-shrunk vacuum-package film

Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens are common spoilage organisms found within the microbiome of refrigerated vacuum-packaged (VP) beef. Extending and predicting VP beef shelf-life requires knowledge about how spoilage bacteria growth is influenced by e...

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Bibliographic Details
Published in:Food microbiology 2020-10, Vol.91, p.103515, Article 103515
Main Authors: Mohsina, Kaniz, Ratkowsky, David A., Bowman, John P., Powell, Shane, Kaur, Mandeep, Tamplin, Mark L.
Format: Article
Language:English
Subjects:
Animals
Bacteria - growth & development
Beef spoilage organisms
Brochothrix - drug effects
Brochothrix - growth & development
Carnobacterium - growth & development
Cattle
Colony Count, Microbial
Food Microbiology
Food Packaging - methods
Food Storage
Glucose - metabolism
Growth kinetics
Hydrogen-Ion Concentration
Kinetics
Lactic acid
Lactic Acid - metabolism
Meat - microbiology
Serratia liquefaciens - growth & development
Species Specificity
Undissociated lactic acid
Vacuum
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Summary:Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens are common spoilage organisms found within the microbiome of refrigerated vacuum-packaged (VP) beef. Extending and predicting VP beef shelf-life requires knowledge about how spoilage bacteria growth is influenced by environmental extrinsic and intrinsic factors. Multifactorial effects of pH, lactic acid (LA) and glucose on growth kinetics were quantified for C. maltaromaticum, B. thermosphacta and S. liquefaciens within a heat shrink-wrapped VP commercial film containing a simulated beef medium. LA, pH, and undissociated lactic acid (UDLA) significantly affected bacterial growth rate (p 
ISSN:0740-0020
1095-9998
DOI:10.1016/j.fm.2020.103515