Article Abstract:
The influence of different medium components in repairing heat-injured populations of Listeria monocytogenes and Listeria innocua was evaluated. The supplements were added to trypticase soy broth used as medium to Listeria populations which were heat-injured for 50 minutes at 56 degrees centigrade. The medium components which provided the optimal degree of recovery were yeast extract; catalase; pyruvate; the carbohydrates sucrose, lactose and glucose; and the divalent cations magensium and iron. Listeria repair broth was concocted from these supplements and was found to be more effective than the other selective enrichment broths.
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Article Abstract:
Combination of models for growth parameters of Lactobacillus curvatus suggests the multiplication of the effect of temperature on specific growth rate involving the effect of water activity. The multiplication of temperature and acidity effect shows that minimum pH at which the growth takes place is a function of temperature. The measurement of lag time indicated large deviations suggesting that lag time models can be used to determine the order of magnitude lag time.
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Article Abstract:
A modified Monod equation is used in a mathematical model to study the effects of temperature, pH level and sodium lactate on the microbial growth rate of Listeria innocua in broth and Bologna-type sausages. The model is employed to analyze the antimicrobial activity of sodium lactate with respect to temperature and pH. The computed results show good agreement with existing experimental data.
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