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Modelling of Microbial Growth in Potato Homogenate
Author(s) -
Giannuzzi L,
Pinotti A,
Zaritzky N
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199704)73:4<425::aid-jsfa746>3.0.co;2-i
Subject(s) - citric acid , ascorbic acid , gompertz function , microorganism , food science , chemistry , preservative , enterobacteriaceae , bacterial growth , pseudomonas , lactic acid , bacteria , biochemistry , microbiology and biotechnology , biology , escherichia coli , machine learning , computer science , gene , genetics
The use of linear and non‐linear models (Gompertz and logistic equations) to fit changes in microbial counts in a model system of potato homogenate at various concentrations of chemical preservatives (citric and ascorbic acids) was evaluated. The effect of undissociated acid concentrations (UAC) on μ (specific growth rate), lag phase duration and inactivation rate of Enterobacteriaceae, Lactobacillus sp, Pseudomonas sp and psychrotrophic microorganisms was determined. Citric acid had a strong inhibitory action on growth rate at low concentrations (0.065 m M UAC, pH=5). Pseudomonas sp were the microorganisms most inhibited by citric acid. Ascorbic acid, at low UAC concentrations (0.302 m M UAC) was more inhibitory to Enterobacteriaceae than to the other microorganisms. For UAC concentration lower than 3 m M , μ values of all the microorganisms tested were higher with ascorbic acid than with citric acid; however at higher concentrations (>10 m M ) both acids had similar effects on μ. © 1997 SCI.