Use of central composite design in food microbiology: a case study on the effects of secondary phenols on lactic acid bacteria from olives.
Int J Food Sci Nutr
; 66(5): 520-5, 2015.
Article
em En
| MEDLINE
| ID: mdl-26171633
ABSTRACT
This paper focuses on the use of statistical Design of Experiments (DoE) to investigate the effects of two anti-lactic acid bacteria compounds on growth and metabolism of lactobacilli isolated from Italian table olives. p-Coumaric and vanillic acids (0.0-0.4%) were used as phenolic compounds, which were combined with salt (0.0-6.0%) and glucose (0.0-4.0%) through a Central Composite Design. Three strains of Lactobacillus plantarum (5 log cfu/ml) were used as test organisms, samples were stored at 37 °C, and cell counts and pH were evaluated periodically. The growth of lactobacilli was affected in a significant way by salt, p-coumaric and vanillic acids, being the salt the most significant factor after 24 h (short storage time), then replaced by p-coumaric acid. p-Coumaric acid also played a significant role on the acidifying ability, expressed as decrease of pH of the medium microbial metabolism, in fact, appeared as completely inhibited at 0.2% of p-coumaric acid.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Fenóis
/
Ácidos Cumáricos
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Olea
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Lactobacillus plantarum
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Fermentação
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Microbiologia de Alimentos
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Frutas
Limite:
Humans
Idioma:
En
Ano de publicação:
2015
Tipo de documento:
Article