Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014
Nowadays, microorganisms with probiotic or antimicrobial properties are receiving major attention as alternative resources for food preservation. Lactic acid bacteria are able to synthetize compounds with antimicrobial activity against pathogenic and spoilage flora. Among them, Lactobacillus plantar...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/1726761 |
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| author | Francieli Dalcanton Elena Carrasco Fernando Pérez-Rodríguez Guiomar Denisse Posada-Izquierdo Gláucia Maria Falcão de Aragão Rosa María García-Gimeno |
| author_facet | Francieli Dalcanton Elena Carrasco Fernando Pérez-Rodríguez Guiomar Denisse Posada-Izquierdo Gláucia Maria Falcão de Aragão Rosa María García-Gimeno |
| author_sort | Francieli Dalcanton |
| collection | DOAJ |
| description | Nowadays, microorganisms with probiotic or antimicrobial properties are receiving major attention as alternative resources for food preservation. Lactic acid bacteria are able to synthetize compounds with antimicrobial activity against pathogenic and spoilage flora. Among them, Lactobacillus plantarum ATCC 8014 has exhibited this capacity, and further studies reveal that the microorganism is able to produce bacteriocins. An assessment of the growth of L. plantarum ATCC 8014 at different conditions becomes crucial to predict its development in foods. A response surface model of the growth rate of L. plantarum was built in this study as a function of temperature (4, 7, 10, 13, and 16°C), pH (5.5, 6.0, 6.5, 7.0, and 7.5), and sodium chloride (0, 1.5, 3.0, 4.5, and 6.0%) and sodium lactate (0, 1, 2, 3, and 4%) concentrations. All the factors were statistically significant at a confidence level of 90% (p<0.10). When temperature and pH increased, there was a corresponding increase in the growth rate, while a negative relationship was observed between NaCl and Na-lactate concentrations and the growth parameter. A mathematical validation was carried out with additional conditions, demonstrating an excellent performance of the model. The developed model could be useful for designing foods with L. plantarum ATCC 8014 added as a probiotic. |
| format | Article |
| id | doaj-art-4bf991872a6a47b28167054a7acedece |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-4bf991872a6a47b28167054a7acedece2025-02-03T05:51:19ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/17267611726761Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014Francieli Dalcanton0Elena Carrasco1Fernando Pérez-Rodríguez2Guiomar Denisse Posada-Izquierdo3Gláucia Maria Falcão de Aragão4Rosa María García-Gimeno5Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ), Av. Senador Atílio Fontana, 591-E, Caixa Postal 1141, 89809-000 Chapecó, SC, BrazilDepartment of Food Science and Technology, University of Córdoba, Agrifood Campus of International Excellence (ceiA3), Campus Rabanales, Edif. C-1, 14014 Córdoba, SpainDepartment of Food Science and Technology, University of Córdoba, Agrifood Campus of International Excellence (ceiA3), Campus Rabanales, Edif. C-1, 14014 Córdoba, SpainDepartment of Food Science and Technology, University of Córdoba, Agrifood Campus of International Excellence (ceiA3), Campus Rabanales, Edif. C-1, 14014 Córdoba, SpainDepartment of Chemical and Food Engineering, Federal University of Santa Catarina, 88040-900 Florianópolis, SC, BrazilDepartment of Food Science and Technology, University of Córdoba, Agrifood Campus of International Excellence (ceiA3), Campus Rabanales, Edif. C-1, 14014 Córdoba, SpainNowadays, microorganisms with probiotic or antimicrobial properties are receiving major attention as alternative resources for food preservation. Lactic acid bacteria are able to synthetize compounds with antimicrobial activity against pathogenic and spoilage flora. Among them, Lactobacillus plantarum ATCC 8014 has exhibited this capacity, and further studies reveal that the microorganism is able to produce bacteriocins. An assessment of the growth of L. plantarum ATCC 8014 at different conditions becomes crucial to predict its development in foods. A response surface model of the growth rate of L. plantarum was built in this study as a function of temperature (4, 7, 10, 13, and 16°C), pH (5.5, 6.0, 6.5, 7.0, and 7.5), and sodium chloride (0, 1.5, 3.0, 4.5, and 6.0%) and sodium lactate (0, 1, 2, 3, and 4%) concentrations. All the factors were statistically significant at a confidence level of 90% (p<0.10). When temperature and pH increased, there was a corresponding increase in the growth rate, while a negative relationship was observed between NaCl and Na-lactate concentrations and the growth parameter. A mathematical validation was carried out with additional conditions, demonstrating an excellent performance of the model. The developed model could be useful for designing foods with L. plantarum ATCC 8014 added as a probiotic.http://dx.doi.org/10.1155/2018/1726761 |
| spellingShingle | Francieli Dalcanton Elena Carrasco Fernando Pérez-Rodríguez Guiomar Denisse Posada-Izquierdo Gláucia Maria Falcão de Aragão Rosa María García-Gimeno Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014 Journal of Food Quality |
| title | Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014 |
| title_full | Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014 |
| title_fullStr | Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014 |
| title_full_unstemmed | Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014 |
| title_short | Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014 |
| title_sort | modeling the combined effects of temperature ph and sodium chloride and sodium lactate concentrations on the growth rate of lactobacillus plantarum atcc 8014 |
| url | http://dx.doi.org/10.1155/2018/1726761 |
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