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Effect of environmental factors on intra-specific inhibitory activity of Carnobacterium maltaromaticum

Citation

Zhang, P and Kaur, M and Bowman, JP and Ratkowsky, DA and Tamplin, M, Effect of environmental factors on intra-specific inhibitory activity of Carnobacterium maltaromaticum, Microorganisms, 5, (3) Article 59. ISSN 2076-2607 (2017) [Refereed Article]


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Copyright 2017 The Authors Licensed under Creative Commons Attribution 4.0 International (CC BY 4.0) https://creativecommons.org/licenses/by/4.0/

DOI: doi:10.3390/microorganisms5030059

Abstract

Carnobacterium maltaromaticum is frequently associated with foods having extended shelf-life due to its inhibitory activity to other bacteria. The quantification of such inhibition interactions affected by various environmental factors is limited. This study investigated the effect of environmental factors relevant to vacuum-packaged beef on inhibition between two model isolates of C. maltaromaticum, D0h and D8c, specifically D8c sensitivity to D0h inhibition and D0h inhibitor production. The effects of temperature (−1, 7, 15, 25 C), atmosphere (aerobic and anaerobic), pH (5.5, 6, 6.5), lactic acid (0, 25, 50 mM) and glucose (0, 0.56, 5.55 mM) on D8c sensitivity (diameter of an inhibition zone) were measured. The effects of pH, glucose, lactic acid and atmosphere on D0h inhibitor production were measured at 25 C. Sensitivity of D8c was the highest at 15 C, under aerobic atmosphere, at higher concentrations of undissociated lactic acid and glucose, and at pH 5.5 (p < 0.001). pH significantly affected D0h inhibitor production (p < 0.001), which was the highest at pH 6.5. The effect of lactic acid depended upon pH level; at relatively low pH (5.5), lactic acid decreased the production rate (arbitrary inhibition unit (AU)/mL/h). This study provides a quantitative description of intra-species interactions, studied in in vitro environments that are relevant to vacuum-packaged beef.

Item Details

Item Type:Refereed Article
Keywords:beef, microbial community interactions, Carnobacterium, vacuum-packaged beef, intra-specific, inhibitory activity, pH, lactic acid, atmosphere, temperature
Research Division:Engineering
Research Group:Food Sciences
Research Field:Food Packaging, Preservation and Safety
Objective Division:Animal Production and Animal Primary Products
Objective Group:Livestock Raising
Objective Field:Beef Cattle
UTAS Author:Zhang, P (Ms Peipei Zhang)
UTAS Author:Kaur, M (Dr Mandeep Kaur)
UTAS Author:Bowman, JP (Associate Professor John Bowman)
UTAS Author:Ratkowsky, DA (Dr David Ratkowsky)
UTAS Author:Tamplin, M (Professor Mark Tamplin)
ID Code:121543
Year Published:2017
Web of Science® Times Cited:1
Deposited By:Agriculture and Food Systems
Deposited On:2017-10-02
Last Modified:2018-06-06
Downloads:46 View Download Statistics

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