ABSTRACT Mathematical models are widely used to predict the shelf life of foods. Lactic acid bacteria (LAB), particularly Lactobacillus plantarum, Weissella viridescens and Lactobacillus sakei, are the main spoilage bacteria of refrigerated, vacuum-packed meat products, stored in modified atmosphere, and their growth determines the shelf life length of these products. The objective of this study was to model the growth of L. plantarum, W. viridescens and L. sakei under different isothermal cultivation conditions and establish secondary models to describe the effect of temperature on the growth parameters of these bacteria. The LAB growth was evaluated in culture medium at temperatures of 4, 8, 12, 16, 20 and 30 ºC. The fit of Baranyi and Roberts (BAR) and Gompertz (GO) primary models to the growth curves of LAB was compared by statistical indices, in which the BAR model showed slightly better fits to the experimental data. The BAR growth parameters were used to establish the secondary models, µmax and Nmax were established for the three LAB. The power model described the influence of temperature on the parameter λ for L. plantarum, and other bacteria showed no lag phase. The growth of LAB was strongly influenced by storage temperature and the obtained models allow predicting the growth of these bacteria within the temperature range from 4 to 30 ºC.
Abstract Empirical sigmoidal models have been widely applied as primary models to describe microbial growth in foods. In predictive microbiology, the maximum specific growth rate (µ max ) and the lag phase (λ) are the parameters of some models and have been considered as biological parameters. The objective of the current study was to propose mathematical equations to obtain the parameters μ max and λ for any sigmoidal empirical growth model. In a case study, the performance was compared of two models based on empirical parameters and two models based on biological parameters. These models were fitted to experimental data for Lactobacillus plantarum in six isothermal conditions. Some advantages of the proposed approach were the practical and biological interpretation of these parameters, and the useful information of the secondary modeling describing the dependence of µ max and λ with the temperature.
The aim of this study was to establish primary and secondary models to describe the growth kinetics of Byssochlamys fulva on solidified apple juice at different temperatures. B. fulva was inoculated on solidified apple juice at 10, 15, 20, 25 and 30 °C. Linear-with-breakpoint, Baranyi and Roberts, and Huang primary models (without upper asymptote) were fitted to the data, and they showed good ability to describe the growth kinetics. B. fulva showed longer adaptation time on apple juice than on culture medium, but growth rates were similar as reported in the literature. The dependence of µmax and λ parameters on temperature was described with Square Root and Arrhenius-Davey secondary models, respectively. These models were important to establish process/storage conditions and apple juice shelf life.