期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 40, 期 6, 页码 973-981出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2006.07.007
关键词
growth modelling; Zataria multiflora Boiss. essential oil; pH; temperature; Salmonella Typhimurium; Staphylococcus aureus
The effects of different concentrations of Zataria multiflora Boiss. essential oil (EO: 0.0, 0.015, 0.03 and 0.06%), pH values (7.3 and 6.0) and storage temperatures (T. 15, 25 and 35 degrees C) on some growth kinetics, time-to-detection (TTD, time to the nearest visible detection) and log to probability percentage (log P%) of growth initiation of Salmonella Typhimurium and Staphylococcus aureus in Brain Heart Infusion broth were evaluated in a factorial design study. For the log P%, the effects of another variable, storage time (D, up to 43 days) was also assessed as an additional factor. The TTD and log P% of both organisms were significantly affected (P < 0.0 1) by the values of EO, pH, T and D Oust for log P%). The combinations of pH = 7.3, T <= 35 degrees C and EO <= 0.0 15 could not obviously affect the growth kinetics of the organisms in this study. Whereas, strong inhibitory action was observed by increasing of EO concentration to 0.06% at the considered pH (7.3) and T (<= 35 degrees C). The growth of both organisms was completely inhibited at the combinations of EO = 0.06%, pH = 6.0 and T <= 25 degrees C up to 43 days of storage. Regression equations were derived relating TTDs to EO, pH and T and log P% of both organisms to EO, pH, T and D. From these models the values of predicted TTD and log P% of S. Typhimurium and St. aureus can be calculated by any combinations of EO, pH, T and D (for log P%) within the limits studied. However, between the two TTD and log P% models obtained for both organisms in this study, the TTD models of S. Typhimurium and St. aureus showed better prediction (R-2 = 0.951 and 0.978, respectively) than the log P% models of them (R-2 = 0.852 and 0.804, respectively). (c) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
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