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Meat Sci. 2015 Dec;110:302-9. doi: 10.1016/j.meatsci.2015.05.023. Epub 2015 Jul 31.

Probabilistic models to describe the effect of NaNO2 in combination with NaCl on the growth inhibition of Lactobacillus in frankfurters.

Author information

1
Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea.
2
National Institute of Animal Science, RDA, Suwon 441-706, Korea.
3
Research Center for Cell Fate Control and College of Pharmacy, Sookmyung Women's University, Seoul 140-742, South Korea.
4
Department of Oral Microbiology, College of Dentistry, Wonkwang University, Iksan, Jeonbuk 570-749, Korea.
5
Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea. Electronic address: yyoon@sookmyung.ac.kr.

Abstract

Probabilistic models were developed to describe the antimicrobial effect of NaNO2 (0-210 ppm) in combination with NaCl (0-1.75%) on Lactobacillus growth under aerobic and anaerobic conditions. Growth (1) or no growth (0) was assessed every 24h as turbid or not turbid, respectively. The growth response data were analyzed by logistic regression to select significant variables (P<0.05) for Lactobacillus growth inhibition, and these variables were used to generate a probabilistic model. The model was then validated with observed data from frankfurters (a model system). NaNO2 and NaCl inhibited (P<0.05) Lactobacillus growth at all temperatures under aerobic and anaerobic conditions, and the antimicrobial effect of NaNO2 increased as the NaCl concentration increased. Validation showed that the performance of the developed model was appropriate. These results indicate that the models developed in this study should be useful for describing the antimicrobial effect of NaNO2 in combination with NaCl on Lactobacillus.

KEYWORDS:

Lactobacillus; NaCl; NaNO(2); meat spoilage

PMID:
26410421
DOI:
10.1016/j.meatsci.2015.05.023
[Indexed for MEDLINE]

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