The effect of K-lactate salt and liquid smoke on bacterial growth in a model system

Journal of Aquatic Food Product Technology

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Autores

Aparna Saha, Sveinung Birkeland & Trond Løvdal

  • Bacterial growth
  • BioScreen
  • Fish spoilage bacteria
  • Lactic acid bacteria
  • Lactate salt
  • Lightly preserved fish products
  • Liquid smoke
  • Listeria

ABSTRACT

The effects of a commercial lactate salt formulation (containing potassium lactate (KL) and potassium acetate (KA)), and liquid smoke (LS) on the growth of selected lactic acid bacteria (LAB; Carnobacterium maltaromaticum, Carnobacterium inhibens, Lactococcus lactis, Lactobacillus curvatus, and Enterococcus faecalis), fish spoilage bacteria (Photobacterium phosphoreum, Pseudomonas putida, and Vibrio vulnificus), and Listeria innocua, were examined in a tryptic soy broth model system at 20 ÂșC based on BioScreen data. The most pronounced inhibition effect on growth of bacteria was seen in the presence of 6% KL + 0.4% KA, used either combined with LS or alone. Only minor inhibition effect on growth was found in the presence of LS alone. The only exception was Lactobacillus curvatus, which grew quite well in the presence of LS compared to control medium. The growth of Vibrio vulnificus was prevented in 6% KL + 0.4% KA, and significantly inhibited in the presence of 3% KL + 0.2% KA. When V. vulnificus was grown in NaCl, KA, and KL+KA, it was observed that KL+KA had better inhibition effect than sodium salt within the same concentration range.
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