Modelling bacterial spoilage in cold-filled ready to drink beverages by Acinetobacter calcoaceticus and Gluconobacter oxydans.
نویسندگان
چکیده
AIMS Mathematical models were created which predict the growth of spoilage bacteria in response to various preservation systems. METHODS AND RESULTS A Box-Behnken design included five variables: pH (2.8, 3.3, 3.8), titratable acidity (0.20%, 0.40%, 0.60%), sugar (8.0, 12.0, 16.0 * Brix), sodium benzoate concentration (100, 225, 350 ppm), and potassium sorbate concentration (100, 225, 350 ppm). Duplicate samples were inoculated with a bacterial cocktail (100 microl 50 ml(-1)) consisting of equal proportions of Acinetobacter calcoaceticus and Gluconobacter oxydans (5 x 10(5) cfu ml(-1) each). Bacteria from the inoculated samples were enumerated on malt extract agar at zero, one, two, four, six, and eight weeks. CONCLUSION The pH, titratable acidity, sugar content, sodium benzoate, and potassium sorbate levels were all significant factors in predicting the growth of spoilage bacteria. SIGNIFICANCE AND IMPACT OF THE STUDY This beverage spoilage model can be used to predict microbial stability in new beverage product development and potentially reduce the cost and time involved in microbial challenge testing.
منابع مشابه
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ورودعنوان ژورنال:
- Journal of applied microbiology
دوره 91 2 شماره
صفحات -
تاریخ انتشار 2001