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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 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 < 0.001), whereas 5.55 mM glucose produced a marginal effect. At 1.12 mM UDLA, growth rate and maximum population density decreased 20.9 and 3.5%, 56 and 7%, and 11 and 2% for C. maltaromaticum, B. thermosphacta, and S. liquefaciens, respectively.

History

Publication title

Food Microbiology

Volume

91

Article number

103515

Number

103515

Pagination

1-6

ISSN

0740-0020

Department/School

Tasmanian Institute of Agriculture (TIA)

Publisher

Academic Press Ltd Elsevier Science Ltd

Place of publication

24-28 Oval Rd, London, England, Nw1 7Dx

Rights statement

Copyright 2020 Elsevier Ltd.

Repository Status

  • Restricted

Socio-economic Objectives

Natural hazards not elsewhere classified; Food safety; Non-dairy milk

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