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 |
|---|---|
| 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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| Abstract | 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. |
|---|---|
| AbstractList | 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 ( Delta E value), maximum specific growth rate ( mu sub(max)), and pH change of the TTI measured under different isothermal conditions (5, 10, 15 and 20 degree 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 degree C in 3 months when W. koreensis viability was measured at the freezing point of the microbial TTI system (20 and -80 degree C) for 1 week, 1 month, 2 months, and 3 months. However, viability was about 95% at 80 degree C. This microbial TTI system would be useful to monitor the quality of food with similar Ea values during storage or distribution. 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. A microbial time-temperature integrator (TTI)system was developed using lactic acid bacteria (Weissellakoreensis) obtained from baechukimchi. Activation energy(Ea), which represents the temperature dependence of theTTI response, was calculated using the Arrhenius equation. Ea values for the color change (ΔE value), maximumspecific growth rate (μmax), and pH change of the TTImeasured under different isothermal conditions (5, 10, 15and 20oC) were 99.88, 95.91, and 93.38 kJ/mol, respectively. According to the time taken to reach the TTI endpoint bythe initial inoculum level of W. koreensis (6.2, 5.5, 4.5, and3.4 log CFU/mL), a negative correlation was observed in63.5, 101.8, 115.1 and 166.6 h. In addition, initial bacterialcounts decreased significantly up to almost 4% at 20oC in3 months when W. koreensis viability was measured at thefreezing point of the microbial TTI system (20 and −80oC)for 1 week, 1 month, 2 months, and 3 months. However,viability was about 95% at 80oC. This microbial TTIsystem would be useful to monitor the quality of food withsimilar Ea values during storage or distribution. KCI Citation Count: 8 |
| Author | Lim, Seong Hwan Son, Byung Hyun Hong, KwangWon Choe, Woo Yeong |
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| CitedBy_id | crossref_primary_10_1002_smll_202101171 crossref_primary_10_1111_1750_3841_15518 crossref_primary_10_1111_jfpe_13027 crossref_primary_10_1016_j_tifs_2016_02_006 crossref_primary_10_1002_sae2_12121 crossref_primary_10_1111_jfpe_13287 crossref_primary_10_1080_10408398_2018_1449731 crossref_primary_10_1016_j_ifset_2018_11_003 crossref_primary_10_1016_j_foodres_2021_110113 crossref_primary_10_1016_j_ijfoodmicro_2024_110559 crossref_primary_10_1177_00405175231225831 |
| Cites_doi | 10.1016/j.meatsci.2006.04.024 10.1016/j.ijfoodmicro.2009.12.012 10.1016/j.ijfoodmicro.2004.11.037 10.1016/S0168-1605(99)00142-7 10.1016/j.ijfoodmicro.2004.10.024 10.1016/j.foodcont.2007.04.012 10.1016/S0308-8146(00)00141-2 10.1007/s11274-004-4735-2 10.1016/j.ijfoodmicro.2008.07.025 10.1016/j.jfoodeng.2012.05.009 10.1016/j.ijfoodmicro.2004.11.030 10.1128/AEM.02717-07 10.1016/j.idairyj.2004.02.001 10.1533/9781855737020.1.103 10.1016/j.ijfoodmicro.2009.05.030 10.1111/j.1365-2621.2001.tb15211.x 10.1111/j.1365-2621.1989.tb07882.x 10.1111/j.1365-2621.1997.tb04434.x 10.1533/9781855736375.5.402 10.4315/0362-028X-64.7.1051 |
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| Snippet | A microbial time-temperature integrator (TTI) system was developed using lactic acid bacteria (
Weissella koreensis
) obtained from
baechukimchi
. Activation... A microbial time-temperature integrator (TTI) system was developed using lactic acid bacteria (Weissella koreensis) obtained from baechukimchi. Activation... A microbial time-temperature integrator (TTI)system was developed using lactic acid bacteria (Weissellakoreensis) obtained from baechukimchi. Activation... |
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| SubjectTerms | Chemistry Chemistry and Materials Science Food Science Nutrition Research Article Weissella 식품과학 |
| Title | Development of a microbial time-temperature integrator system using lactic acid bacteria |
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