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Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014
المؤلفون المشاركون
Perez-Rodriguez, Fernando
Dalcanton, Francieli
Carrasco, Elena
Posada-Izquierdo, Guiomar Denisse
Falcão de Aragão, Gláucia Maria
García-Gimeno, Rosa María
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-10، 10ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-02-19
دولة النشر
مصر
عدد الصفحات
10
الملخص EN
Nowadays, microorganisms with probiotic or antimicrobial properties are receiving major attention as alternative resources for food preservation.
Lactic acid bacteria are able to synthetize compounds with antimicrobial activity against pathogenic and spoilage flora.
Among them, Lactobacillus plantarum ATCC 8014 has exhibited this capacity, and further studies reveal that the microorganism is able to produce bacteriocins.
An assessment of the growth of L.
plantarum ATCC 8014 at different conditions becomes crucial to predict its development in foods.
A response surface model of the growth rate of L.
plantarum was built in this study as a function of temperature (4, 7, 10, 13, and 16°C), pH (5.5, 6.0, 6.5, 7.0, and 7.5), and sodium chloride (0, 1.5, 3.0, 4.5, and 6.0%) and sodium lactate (0, 1, 2, 3, and 4%) concentrations.
All the factors were statistically significant at a confidence level of 90% (p<0.10).
When temperature and pH increased, there was a corresponding increase in the growth rate, while a negative relationship was observed between NaCl and Na-lactate concentrations and the growth parameter.
A mathematical validation was carried out with additional conditions, demonstrating an excellent performance of the model.
The developed model could be useful for designing foods with L.
plantarum ATCC 8014 added as a probiotic.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Dalcanton, Francieli& Carrasco, Elena& Perez-Rodriguez, Fernando& Posada-Izquierdo, Guiomar Denisse& Falcão de Aragão, Gláucia Maria& García-Gimeno, Rosa María. 2018. Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1185060
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Dalcanton, Francieli…[et al.]. Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014. Journal of Food Quality No. 2018 (2018), pp.1-10.
https://search.emarefa.net/detail/BIM-1185060
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Dalcanton, Francieli& Carrasco, Elena& Perez-Rodriguez, Fernando& Posada-Izquierdo, Guiomar Denisse& Falcão de Aragão, Gláucia Maria& García-Gimeno, Rosa María. Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1185060
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185060
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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