Modeling the combined effects of enterocins A and B, lactate, and EDTA on the growth of Salmonella at different temperatures
Int. microbiol
; 11(1): 11-16, mar. 2008. ilus
Artigo
em En
| IBECS
| ID: ibc-67261
Biblioteca responsável:
ES15.1
Localização: ES15.1 - BNCS
ABSTRACT
The effects of enterocins A and B (produced by Enterococcus faecium CTC492), lactate, and ethylenediaminetetraacetic acid (EDTA) on the growth of Salmonella were modeled together with temperature using the response surface methodology. Six serovars of Salmonella enterica were inoculated (ca. 10(3) cells/ml) in brain-heart infusion broth with different levels of the studied factors and then incubated at different temperatures. The results showed that while Salmonella growth was affected by all the factors, temperature was the most important factor influencing the time to detection of the pathogen. All factors, including temperature, showed significant two-way interactions. The presence of enterocins A and B, lactate, and EDTA had an inhibitory effect that was enhanced at suboptimal temperatures for growth, thus delaying the time to detection. Moderate-low concentrations of lactate and EDTA increased the inhibitory effect of enterocins A and B. The effectiveness of these bacteriocins was not further enhanced by high concentrations of lactate (>3.6%) or EDTA (>200 mg/l). The mathematical model obtained from these analyses provides a useful tool to assess the effects of natural antimicrobials and their interactions with other growth-related factors on the growth response of Salmonella. The results can be applied to determine the most effective combination of hurdles to be used in the preservation of food products (AU)
RESUMEN
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Coleções:
Bases de dados nacionais
/
Espanha
Contexto em Saúde:
Doenças Negligenciadas
Problema de saúde:
Doenças Negligenciadas
/
Zoonoses
Base de dados:
IBECS
Assunto principal:
Salmonella
/
Ácido Edético
/
Ácido Láctico
/
Modelos Biológicos
Tipo de estudo:
Estudo prognóstico
Idioma:
Inglês
Revista:
Int. microbiol
Ano de publicação:
2008
Tipo de documento:
Artigo
Instituição/País de afiliação:
Institute for Food and Agricultural Research and Technology (IRTA)/España