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Modeling microbial growth in Minas Frescal cheese under modified atmosphere packaging
Author(s) -
Cabral Gabriel J.,
Valencia Germán A.,
Carciofi Bruno A. M.,
Monteiro Alcilene R.
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14024
Subject(s) - modified atmosphere , lactic acid , food science , bacteria , bacterial growth , vacuum packing , chemistry , biology , shelf life , genetics
The purpose of this study was to evaluate and model the growth of psychrotrophs and lactic acid bacteria in Minas Frescal (MF) cheese packed under modified atmosphere (vacuum, 20% CO 2 /40% N 2 , 40% CO 2 /60% N 2, and 60% CO 2 /40% N 2 ) and stored at 7°C for 21 days. Results indicate that psychrotrophs and lactic acid bacteria growth were declined as CO 2 concentration increase in the packaging. Primary mathematical models were able to predict microbial growth in MF cheese under different modified atmosphere packaging (MAP). The maximum specific growth rate of psychrotrophs and lactic acid bacteria was reduced in approximately 55 and 60%, respectively, using 60% CO 2 /40% N 2 MAP (compared with cheese packed under vacuum). Results from the secondary mathematical model suggest that the sensitivity to CO 2 in psychrotrophs and lactic acid bacteria was similar. This research reports new information about the impact of MAP on the microbial growth in MF cheese. Practical applications This study could successfully be utilized to control the microbial growth of MF cheese. The modified atmosphere packaging used in this research can be scaled up for commercial manufacturing. High CO 2 level (60% CO 2 /40% N 2 MAP) have a similar effect on psychrotrophs and lactic acid bacteria in MF cheese. Exploring the effect on MAP on microbiological growth in MF cheese is important to manufacture the products with consistent quality on industrial scale.