Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce

Samapundo, Simbarashe; Ampofo-Asiama, Jerry; Anthierens, Tom; Xhaferi, Ramize; Bree, Ilse Van; Szczepaniak, Slawomir; Goemaere, Olivier; Steen, Liselot; Dhooge, Marieke; Paelinck, Hubert

doi:10.1016/j.ijfoodmicro.2010.07.014

Cited by 17 publications

(22 citation statements)

References 22 publications

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“…(i) Population growth kinetics: lag-phase duration and maximum growth rate. As widely accepted in the literature (8,10,12,57), it was also observed in the present study that leaving out the extra amount of salt has a positive effect on bacterial dynamics in G/D systems. The parameter values for the population lag time in systems with no added salt are lower, and values for population maximum growth rates are higher than those obtained in the corresponding systems with extra salt.…”

Section: Microscopic Characterization Of G/d Systemssupporting

confidence: 86%

Effect of Microstructure on Population Growth Parameters of Escherichia coli in Gelatin-Dextran Systems

Boons

Noriega

Broeck

et al. 2014

Appl Environ Microbiol

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Current literature acknowledges the effect of food structure on bacterial dynamics. Most studies introduce this "structure" factor using a single gelling agent, resulting in a homogeneous environment, whereas in practice most food products are heterogeneous. Therefore, this study focuses on heterogeneous protein-polysaccharide mixtures, based on gelatin and dextran. These mixtures show phase separation, leading to a range of heterogeneous microstructures by adjusting relative concentrations of both gelling agents. Based on confocal microscope observations, the growth of Escherichia coli in gelatin-dextran systems was observed to occur in the dextran phase. To find a relation between microscopic and population behavior, growth experiments were performed in binary and singular gelatin-dextran systems and culture broth at 23.5°C, with or without adding 2.9% (wt/ vol) NaCl. The Baranyi and Roberts growth model was fitted to the experimental data and parameter estimates were statistically compared. For salted binary mixtures, a decrease in the population maximum cell density was observed with increasing gelatin concentration. In this series, for one type of microstructure, i.e., a gelatin matrix phase with a disperse dextran phase, the maximum cell density decreased with decreasing percentage of dextran phase. However, this relation no longer held when other types of microstructure were observed. Compared to singular systems, adding a second gelling agent in the presence of NaCl had an effect on population lag phases and maximum cell densities. For unsalted media, the growth parameters of singular and binary mixtures were comparable. Introducing this information into mathematical models leads to more reliable growth predictions and enhanced food safety.

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Section: Microscopic Characterization Of G/d Systemssupporting

confidence: 86%

Effect of Microstructure on Population Growth Parameters of Escherichia coli in Gelatin-Dextran Systems

Boons

Noriega

Broeck

et al. 2014

Appl Environ Microbiol

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“…Only two isolates (1 and 3) could grow at 10 o C. Lactobacillus isolated from duck feces alone could grow at 45 o C exhibiting its thermophilic nature. It is being reported that NaCl concentration of more than 3% hampers the growth of LAB [5,6,7,8]. Contrary to this report it was found that all the isolates used in the current study were able to grow even at 5% NaCl, the highest concentration tested.…”

Section: Sugar Fermentation and Growth At Different Temperatures And contrasting

confidence: 91%

Characterization of Lactobacilli Isolated From Four Different Sources

James¹

2017

IOSR JESTFT

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“…This result is in agreement with the work of Samapundo et al . () reporting that the growth rate of L. sakei was significantly lower when NaCl was used alone (4.2%) than that obtained at a replacement level of 50% with KCl. Findings of this study also revealed an extended shelf life if compared with Rodríguez‐Calleja et al .…”

Section: Resultsmentioning

confidence: 97%

“…In this regard, Boziaris et al (2007) found that potassium chloride maintains the same inhibitory activity as sodium chloride against Listeria monocytogenes Scott A in terms of lag phase duration, growth and death rate. Nevertheless, a study carried out by Samapundo et al (2010) indicated that the microbiological consequences of the full or partial replacement of NaCl on the growth of Lactobacillus sakei largely depend on initial concentration of NaCl, level of its replacement and nature of the salt replacer. The same authors also reported that NaCl and KCl have approximately equal inhibiting effects on the estimated growth of L. sakei in broth when added alone at equimolal concentrations.…”

Section: Microbiological Traits and Sensory Properties (Experiments 2)mentioning

confidence: 99%

Partial replacement of sodium chloride with potassium chloride in marinated rabbit meat

Soglia

Petracci

Mudalal

et al. 2014

Int J of Food Sci Tech

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This study was aimed at evaluating the consequences of sodium chloride reduction by potassium chloride up to 50% on technological, sensorial and microbiological traits of marinated rabbit meat. In total, 226 rabbit loin meat samples were obtained and subjected to vacuum tumbling using solutions with different NaCl/KCl ratios. Replacing of sodium chloride up to 30% by potassium chloride did not change microbiological traits (total aerobic mesophilic and lactic acid bacteria maximum cell loads), sensorial acceptability (perceived saltiness and overall liking) and technological traits (pH, colour, texture, cooking loss and yield). Otherwise, reduction in sodium chloride to 50% significantly decreased perceived saltiness (4.15 vs. 4.73; P < 0.05) and reduced microbial shelf life by 1 day when compared to control, even if there was still no effect on technological traits. In conclusion, it is feasible imparting an added value for processed rabbit meat products by reduction in sodium content that could increase market interest.

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Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce

Cited by 17 publications

References 22 publications

Effect of Microstructure on Population Growth Parameters of Escherichia coli in Gelatin-Dextran Systems

Effect of Microstructure on Population Growth Parameters of Escherichia coli in Gelatin-Dextran Systems

Characterization of Lactobacilli Isolated From Four Different Sources

Partial replacement of sodium chloride with potassium chloride in marinated rabbit meat

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