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KMID : 1024620140340060736
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Food Science of Animal Resources
2014 Volume.34 No. 6 p.736 ~ p.741
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Probabilistic Models to Predict the Growth Initiation Time for Pseudomonas spp. in Processed Meats Formulated with NaCl and NaNO2
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Jo Hyun-ji
Park Beom-Young
Oh Mi-Hwa
Gwak Eun-Ji
Lee Hee-Young
Lee Soo-Min
Yoon Yo-Han
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Abstract
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This study developed probabilistic models to determine the initiation time of growth of Pseudomonas spp. in combinations with NaNO₂ and NaCl concentrations during storage at different temperatures. The combination of 8 NaCl concentrations (0, 0.25, 0.5, 0.75, 1, 1.25, 1.5, and 1.75%) and 9 NaNO₂ concentrations (0, 15, 30, 45, 60, 75, 90, 105, and 120 ppm) were prepared in a nutrient broth. The medium was placed in the wells of 96-well microtiter plates, followed by inoculation of a five-strain mixture of Pseudomonas in each well. All microtiter plates were incubated at 4, 7, 10, 12, and 15℃ for 528, 504, 504, 360 and 144 h, respectively. Growth (growth initiation; GI) or no growth was then determined by turbidity every 24 h. These growth response data were analyzed by a logistic regression to produce growth/no growth interface of Pseudomonas spp. and to calculate GI time. NaCl and NaNO₂ were significantly effective (p<0.05) on inhibiting Pseudomonas spp. growth when stored at 4-12℃. The developed model showed that at lower NaCl concentration, higher NaNO₂ level was required to inhibit Pseudomonas growth at 4-12℃. However, at 15℃, there was no significant effect of NaCl and NaNO₂. The model overestimated GI times by 58.2±17.5 to 79.4±11%. These results indicate that the probabilistic models developed in this study should be useful in calculating the GI times of Pseudomonas spp. in combination with NaCl and NaNO₂ concentrations, considering the over-prediction percentage.
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KEYWORD
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Pseudomonas aeruginosa, Pseudomonas fluorescens, NaCl, NaNO₂, processed meats
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