Development of a microbial time-temperature integrator system using lactic acid bacteria
A microbial time-temperature integrator (TTI) system was developed using lactic acid bacteria ( Weissella koreensis ) obtained from baechukimchi . Activation energy ( Ea ), which represents the temperature dependence of the TTI response, was calculated using the Arrhenius equation. Ea values for the...
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Published in | Food science and biotechnology Vol. 23; no. 2; pp. 483 - 487 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Heidelberg
The Korean Society of Food Science and Technology
01.04.2014
한국식품과학회 |
Subjects | |
Online Access | Get full text |
ISSN | 1226-7708 2092-6456 |
DOI | 10.1007/s10068-014-0066-8 |
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Summary: | A microbial time-temperature integrator (TTI) system was developed using lactic acid bacteria (
Weissella koreensis
) obtained from
baechukimchi
. Activation energy (
Ea
), which represents the temperature dependence of the TTI response, was calculated using the Arrhenius equation.
Ea
values for the color change (Δ
E
value), maximum specific growth rate (μ
max
), and pH change of the TTI measured under different isothermal conditions (5, 10, 15 and 20°C) were 99.88, 95.91, and 93.38 kJ/mol, respectively. According to the time taken to reach the TTI endpoint by the initial inoculum level of
W. koreensis
(6.2, 5.5, 4.5, and 3.4 log CFU/mL), a negative correlation was observed in 63.5, 101.8, 115.1 and 166.6 h. In addition, initial bacterial counts decreased significantly up to almost 4% at 20°C in 3 months when
W. koreensis
viability was measured at the freezing point of the microbial TTI system (20 and −80°C) for 1 week, 1 month, 2 months, and 3 months. However, viability was about 95% at 80°C. This microbial TTI system would be useful to monitor the quality of food with similar
Ea
values during storage or distribution. |
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Bibliography: | ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23 G704-000139.2014.23.2.004 |
ISSN: | 1226-7708 2092-6456 |
DOI: | 10.1007/s10068-014-0066-8 |