Influence of temperature, pH and NaCl concentration on the maximal growth rate of Brochothrix thermosphacta and a bioprotective bacteria Lactococcus piscium CNCM I-4031
|Author(s)||Leroi Francoise1, Fall Papa-Abdoulaye1, Pilet Marie-France1, 2, 3, Chevalier Frederique1, Baron Regis1|
|Affiliation(s)||1 : IFREMER, Lab Sci & Technol Biomasse Marine, F-44311 Nantes, France.
2 : LUNAM Univ, UMR Secalim 1014, F-44307 Nantes, France.
3 : INRA, F-44307 Nantes, France.
|Source||Food Microbiology (0740-0020) (Academic Press Ltd- Elsevier Science Ltd), 2012-09 , Vol. 31 , N. 2 , P. 222-228|
|WOS© Times Cited||18|
|Keyword(s)||Modelling, Biopreservation, Shrimp, Lactic acid bacteria, Brochothrix thermosphacta, Spoilage bacteria, Environmental conditions|
|Abstract||The maximum specific growth rate (μmax) of Brochothrix thermosphacta, a spoilage bacteria of cooked peeled shrimp, and Lactococcus piscium CNCM I-4031, a bioprotective strain, was investigated under different conditions of temperature, NaCl concentrations and pH. The basic modelling approach used was the Gamma concept (γ-concept) and the model developed was then adapted to shrimp. Cardinal growth parameters were quite similar for the two strains, except for NaCl. No NaCl was required for growth and the NaClmax was three-times higher for B. thermosphacta than for L. piscium (62 and 23 g l−1 respectively). However, tolerance to NaCl was higher in seafood than in liquid broth, possibly due to presence of osmoltically active molecules. L. piscium and B. thermosphacta were psychrotolerant, with Tmin = −4.8 and −3.4 °C, Topt = 23.4 and 27.0 °C and Tmax = 27.2 and 30.8 °C respectively. The optimal pH was neutral and growth possible till pH = 4.8 for the two strains, assuming possible applications of the bioprotective strain in lightly marinated seafood. The μmax of B. thermosphacta in shrimp was a little higher than in L. piscium whatever the environmental conditions. Validation of the model showed that the γ-concept was suitable for predicting μmax of B. thermosphacta in shrimp. Data generated in this study can be used to adapt the model to other foods with few additional experiments and the effect of different parameters may be added in the future. The model was less accurate for the bioprotective strain and the effect of NaCl must be studied in more detail directly in the matrix.|