A mathematical model to predict the antilisteria bioprotective effect of Latilactobacillus sakei CTC494 in vacuum packaged cooked ham.
Bacteriocins
Lactic acid bacteria
Lactobacillus sakei
Listeria monocytogenes
Microbial interaction models
Safe shelf-life
Journal
International journal of food microbiology
ISSN: 1879-3460
Titre abrégé: Int J Food Microbiol
Pays: Netherlands
ID NLM: 8412849
Informations de publication
Date de publication:
16 Feb 2022
16 Feb 2022
Historique:
received:
19
07
2020
revised:
27
09
2021
accepted:
19
11
2021
pubmed:
5
12
2021
medline:
27
1
2022
entrez:
4
12
2021
Statut:
ppublish
Résumé
Biopreservation is a strategy that has been extensively covered by the scientific literature from a variety of perspectives. However, the development of quantitative modelling approaches has received little attention, despite the usefulness of these tools for the food industry to assess the performance and to set the optimal application conditions. The objective of this study was to evaluate and model the interaction between the antilisteria strain Latilactobacillus sakei CTC494 (sakacin K producer) and Listeria monocytogenes in vacuum-packaged sliced cooked ham. Cooked ham was sliced under aseptic conditions and inoculated with L. monocytogenes CTC1034 and/or L. sakei CTC494 in monoculture and coculture at 10:10, 10:10
Identifiants
pubmed: 34862040
pii: S0168-1605(21)00450-5
doi: 10.1016/j.ijfoodmicro.2021.109491
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
109491Informations de copyright
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