Growth kinetics of a native toxigenic isolate of Yersinia enterocolitica CFR 2301 under the influence of incubation temperature, pH, sodium chloride and sodium nitrite

2015 ◽  
Vol 52 (11) ◽  
pp. 7014-7025 ◽  
Author(s):  
Kattathara H. Divya ◽  
Mandyam C. Varadaraj
Keyword(s):  
Sodium Chloride ◽  
Yersinia Enterocolitica ◽  
Growth Kinetics ◽  
Sodium Nitrite ◽  
Incubation Temperature ◽  
Kinetics Of

Model for Aerobic Growth of Shigella flexneri Under Various Conditions of Temperature, pH, Sodium Chloride and Sodium Nitrite Concentrations

1992 ◽  
Vol 55 (7) ◽  
pp. 509-513 ◽  
Author(s):  
LAURA L. ZAIKA ◽  
JOHN G. PHILLIPS ◽  
ROBERT L. BUCHANAN
Keyword(s):  
Sodium Chloride ◽  
Growth Kinetics ◽  
Sodium Nitrite ◽  
Shigella Flexneri ◽  
Brain Heart Infusion ◽  
Growth Curves ◽  
Quadratic Model ◽  
Aerobic Growth ◽  
Gompertz Equation ◽  
Kinetics Of

A modified factorial design was used to measure the effects and interactions of temperature (10 to 37°C), pH (5.5 to 7.5), sodium chloride (0.5 to 5.0%), and sodium nitrite (0 to 1000 ppm) on the aerobic growth kinetics of Shigella flexneri in brain heart infusion broth. A total of 592 cultures were analyzed, with growth curves being generated using the Gompertz equation. A quadratic model for growth of S. flexneri in terms of temperature, pH, sodium chloride, and sodium nitrite concentrations was obtained by response surface analysis. This model provides an estimate of bacterial growth in response to any combination of the variables studied within the specified ranges. Estimates obtained with the model compared favorably with growth of S. flexneri in milk.

Role of Lactic Acid Bacteria, Curing Salts, Spices and Temperature in Controlling the Growth of Yersinia enterocolitica

1984 ◽  
Vol 47 (5) ◽  
pp. 354-358 ◽  
Author(s):  
M. RACCACH ◽  
E. C. HENNINGSEN
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Yersinia Enterocolitica ◽  
Sodium Nitrite ◽  
Pediococcus Acidilactici ◽  
White Pepper ◽  
Inhibition Of Growth ◽  
Cured Meat

Growth of Yersinia enterocolitica 0:3 and 0:8 (103 CFU/g) in cured meat at 35°C was controlled (inhibition of 3.9 to 4.0 log10 CFU/g) by each one of the lactic acid bacteria (LAB) Pediococcus pentosaceus, Pediococcus acidilactici and Lactobacillus plantarum. The pH of the meat was reduced by LAB to 4.9 to 5.1. At 27°C, growth of Y. enterocolitica 0:3 and 0:8 (103 CFU/g) in cured meat was almost totally controlled with or without LAB. This inhibition of growth was observed with populations of Y. enterocolitica up to 106 CFU/g of meat. In plain meat (devoid of any additive) at 27°C, LAB inhibited (by 1.9 to 2.7 log10 CFU/g) the growth of Y. enterocolitica 0:3 and 0:8 (103 CFU/g). No change in pH of the meat was observed. Sodium chloride (3.0%) and sodium nitrite (156 mg/kg) were also observed to play an important role in the inhibition (2.3 to 3.6 log10 CFU/g) of growth of Y. enterocolitica 0:3 and 0:8. Sodium nitrite (156 mg/kg), at a concentration about 200 times lower than that of sodium chloride (3.0%), was as efficient an inhibitor to Y. enterocolitica as sodium chloride. Dextrose was slightly inhibitory to Y. enterocolitica 0:3 only. Spices, garlic powder and white pepper did not control the growth of either serotype of Y. enterocolitica. A temperature of 27°C in combination with either curing salts or LAB played an important role in controlling the growth of Y. enterocolitica in meat thus contributing to the safety of the product.

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