Modelling the survival of E nterobacter cloacae in a model olive cover brine solution

Summary The main goal of this research was the evaluation of the survival of Enterobacter cloacae in a model olive brine. Two different assays were run; the first experiment assessed the viability of the target in brines containing NaCl (6–12%) and p ‐coumaric acid (0.0–0.05%), adjusted to different pH s (4–10) and stored at 10–30 °C for 9 days. The death rate and cell levels at selected times were modelled with a polynomial equation to highlight the individual and interactive effects of NaCl/ p ‐coumaric acid/ pH /temperature. Then, a second experiment was run for 3 months (temperature, 10 °C; pH , 4.5–5.5; NaCl, 6–8%). The survival of E. cloacae was affected mainly by pH , then by salt and temperature; however, the significance of the variables changed within the time, as salt and temperature acted in a significant way only after 1 day.