Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure.

High hydrostatic pressure (HHP) has been investigated and industrially applied to extend shelf life of meat-based products. Traditional ham packaged under microaerophilic conditions may sometimes present high lactic acid bacteria population during refrigerated storage, which limits shelf life due to development of unpleasant odor and greenish and sticky appearance. This study aimed at evaluating the shelf life of turkey ham pressurized at 400 MPa for 15 min and stored at 4, 8 and 12 °C, in comparison to the non pressurized product. The lactic acid bacteria population up to 10(7) CFU/g of product was set as the criteria to determine the limiting shelf life According to such parameter the pressurized sample achieved a commercial viability within 75 days when stored at 4 °C while the control lasted only 45 days. Predictive microbiology using Gompertz and Baranyi and Roberts models fitted well both for the pressurized and control samples. The results indicated that the high hydrostatic pressure treatment greatly increased the turkey ham commercial viability in comparison to the usual length, by slowing down the growth of microorganisms in the product.

Prediction of acid lactic-bacteria growth in turkey ham processed by high hydrostatic pressure

High hydrostatic pressure (HHP) has been investigated and industrially applied to extend shelf life of meat-based products. Traditional ham packaged under microaerophilic conditions may sometimes present high lactic acid bacteria population during refrigerated storage, which limits shelf life due to development of unpleasant odor and greenish and sticky appearance. This study aimed at evaluating the shelf life of turkey ham pressurized at 400 MPa for 15 min and stored at 4, 8 and 12 ºC, in comparison to the non pressurized product. The lactic acid bacteria population up to 10(7) CFU/g of product was set as the criteria to determine the limiting shelf life According to such parameter the pressurized sample achieved a commercial viability within 75 days when stored at 4 ºC while the control lasted only 45 days. Predictive microbiology using Gompertz and Baranyi and Roberts models fitted well both for the pressurized and control samples. The results indicated that the high hydrostatic pressure treatment greatly increased the turkey ham commercial viability in comparison to the usual length, by slowing down the growth of microorganisms in the product.

Growth of Byssochlamys nivea in pineapple juice under the effect of water activity and ascospore age

The study of thermal resistant mould, including Byssochlamys nivea, is of extreme importance since it has been associated with fruit and fruit products. The aim of this work is to analyze the influence of water activity (a w) and ascospore age (I) on the growth of Byssochlamys nivea in pineapple juice. Mold growth was carried out under different conditions of water activity (a w) (0.99, 0.96, 0.95, 0.93, 0.90) and ascospore age (I) (30, 51, 60, 69, 90 days). Growth parameters as length of adaptation phase (λ), maximum specific growth rate (µmax) and maximum diameter reached by the colony (λ) were obtained through the fit of the Modified Gompertz model to experimental data (measuring radial colony diameter). Statistica 6.0 was used for statistical analyses (significance level α = 0.05). The results obtained clearly showed that water activity is statistically significant and that it influences all growth parameters, while ascospore age does not have any statistically significant influence on growth parameters. Also, these data showed that by increasing a w from 0.90 to 0.99, the λ value substantially decreased, while µmax and λ values rose. The data contributed for the understanding of the behavior of B. nivea in pineapple juice. Therefore, it provided mathematical models that can well predict growth parameters, also helping on microbiological control and products' shelf life determination.

Growth of byssochlamys nivea in pineapple juice under the effect of water activity and ascospore age.

The study of thermal resistant mould, including Byssochlamys nivea, is of extreme importance since it has been associated with fruit and fruit products. The aim of this work is to analyze the influence of water activity (aw) and ascospore age (I) on the growth of Byssochlamys nivea in pineapple juice. Mold growth was carried out under different conditions of water activity (aw) (0.99, 0.96, 0.95, 0.93, 0.90) and ascospore age (I) (30, 51, 60, 69, 90 days). Growth parameters as length of adaptation phase (λ), maximum specific growth rate (µmax) and maximum diameter reached by the colony (A) were obtained through the fit of the Modified Gompertz model to experimental data (measuring radial colony diameter). Statistica 6.0 was used for statistical analyses (significance level α = 0.05). The results obtained clearly showed that water activity is statistically significant and that it influences all growth parameters, while ascospore age does not have any statistically significant influence on growth parameters. Also, these data showed that by increasing aw from 0.90 to 0.99, the λ value substantially decreased, while µmax and A values rose. The data contributed for the understanding of the behavior of B. nivea in pineapple juice. Therefore, it provided mathematical models that can well predict growth parameters, also helping on microbiological control and products' shelf life determination.

Phosphate feeding strategy during production phase improves poly(3-hydroxybutyrate-co-3-hydroxyvalerate) storage by Ralstonia eutropha.

The effect of a phosphate feeding strategy and the optimal rate of biomass production ( r(x)) during the production phase of P(3HB-co-3HV) in a 6-l fermentor were determined in cultures of Ralstonia eutropha with the goal of enhancing polymer productivity. Rates of biomass production ( r(x)) between 0.00 and 0.20 gx r l(-1) h(-1) were monitored during the production phase. When a low rate of cell growth was maintained ( r(x) of 0.02 gx r l(-1) h(-1)), polymer production improved, resulting in a final cell mass, P(3HB-co-3HV) mass, and P(3HB-co-3HV) content of 98.2 g, 62.0 g and 63.1 wt%, respectively, after 27.3 h. The maximum polymer productivity obtained during the production phase was 1.36 g l(-1 )h(-1).