Modelling pH evolution and lactic acid production in the growth medium of a lactic acid bacterium: Application to set a biological TTI

Ellouze, Mariem; Pichaud, Matthieu; Bonaïti, Catherine; Coroller, Louis; Couvert, Olivier; Thuault, Dominique; Vaillant, Renaud

doi:10.1016/j.ijfoodmicro.2008.06.035

Cited by 48 publications

(32 citation statements)

References 21 publications

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“…The LAB develop naturally in many perishable foods at temperatures and at growth rates that are close to spoilage bacteria and pathogens. Therefore, the use of LAB makes it possible to reflect the microbial degradation kinetics of foods on which the microbial TTIs are affixed (Ellouze et al, 2008). For good example, Vaikousi et al (2008) used Lactobacillus sakei to develop a prototype microbial TTI.…”

Section: Introductionmentioning

confidence: 99%

Application of a Prototype of Microbial Time Temperature Indicator (TTI) to the Prediction of Ground Beef Qualities during Storage

Kim¹,

Jung²,

Park³

et al. 2012

Korean Journal for Food Science of Animal Resources

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The predictive ability for off-flavor development and quality change of ground beef was evaluated using a microbial time temperature indicator (TTI). Quality indices such as off-flavor detection (OFD) time, color, pH, volatile basic nitrogen (VBN), aerobic mesophilic bacteria (AMB) counts, and lactic acid bacteria (LAB) counts were measured during storage at 5, 10, 15, and 25 o C, respectively. Arrhenius activation energies (Ea) were estimated for temperature dependence. The Ea values for TTI response (changes in titratable acidity (TA)), VBN, AMB counts, LAB counts, and freshness, which is defined based on OFD time for quality indices of ground beef, were 106.22 kJ/mol, 58.98 kJ/mol, 110.35 kJ/mol, 116.65 kJ/ mol, and 92.73 kJ/mol, respectively. The Ea of microbial TTI was found to be closer to those of the AMB counts, LAB counts, and freshness. Therefore, AMB counts, LAB counts, and freshness could be predicted accurately by the microbial TTI response due to their Ea similarity. The microbial TTI exhibited consistent relationships between its TA change and corresponding quality indices, such as AMB counts, LAB counts, and freshness, regardless of storage temperature. Conclusively, the results established that the developed microbial TTI can be used in intelligent packaging technology for representing some selected quality indices of ground beef.

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Section: Introductionmentioning

confidence: 99%

Application of a Prototype of Microbial Time Temperature Indicator (TTI) to the Prediction of Ground Beef Qualities during Storage

Kim¹,

Jung²,

Park³

et al. 2012

Korean Journal for Food Science of Animal Resources

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“…Polymer based TTIs operate by polymerization reactions in which colorless diacetylene crystals polymerize via 1,4 addition polymerization to a highly coloured polymer. Microbial TTI has irreversible color change due to a pH decrease as a result of microbial growth and metabolism of the growth medium (Ellouze et al, 2008;Vaikousi et al, 2009). Enzymatic TTIs are the most commonly used for many reasons (Mehauden et al, 2007).…”

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confidence: 99%

Virtual Simulation of Temperature Distribution throughout Beef Packages with Time-temperature Indicator (TTI) Labels

Kim¹,

Min²,

Lee³

2013

Korean Journal for Food Science of Animal Resources

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If the time-temperature indicator (TTI) experienced a different temperature than the accompanied packaged food, influenced by heat transfer between the TTI, package, and ambient air, TTI would incorrectly predict the food quality changes with temperature. Temperature distributions of a finite slab with different sizes, representing beef packaged with TTI, were estimated by the finite element method (FEM). The thermal properties of the beef and TTI, such as heat capacity, density, and heat conductivity, were estimated from the relevant equations using their chemical compositions. The FEM simulations were performed for three cases: different locations of TTIs on the beef, different thicknesses of beef, and non-isothermal conditions of ambient air. The TTIs were mounted in four different locations on the beef. There was little difference in temperature between four locations of the TTI on the package surface. As the thickness of the slab increased, the temperature of the TTI changed faster, followed by the corner surface, as well as middle and bottom parts, indicating the possible error for temperature agreement between the TTI and the slab. Consequently, it was found that any place on the package could be selected for TTI attachment, but the package size should carefully be determined within a tolerable error of temperature.

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“…Thus, monitoring and recording the temperature history of these products during the period from manufacturing to consumption is very important. Devices capable of assessing the temperature history of food and clinical products, known as time-temperature integrators or indicators (TTIs), have been developed (2,3,11,15,21). TTIs are categorized as electronic, chemical, and biological (microbial).…”

mentioning

confidence: 99%

“…A digital thermorecorder is an electronic TTI, and the temperature data need to be transformed to microbial growth data with a mathematical model. The mechanisms of chemical and biological TTIs have to be based on irreversible changes and reactions; most of the changes are expressed as color changes or the movement of a boundary (2,3,11,15,21). Among these TTIs, the main advantage of a microbial TTI is that test microorganisms that have growth characteristics similar to those of food or clinical product contaminants can be selected.…”

mentioning

confidence: 99%

“…Among these TTIs, the main advantage of a microbial TTI is that test microorganisms that have growth characteristics similar to those of food or clinical product contaminants can be selected. The mechanism in most microbial TTIs is an irreversible color change of a chemical chromatic indicator which follows a pH decline due to microbial growth in a medium (2,21).…”

mentioning

confidence: 99%

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New Blue Pigment Produced by Pantoea agglomerans and Its Production Characteristics at Various Temperatures

Fujikawa

Akimoto

2011

Appl Environ Microbiol

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A bacterium capable of producing a deep blue pigment was isolated from the environment and identified as Pantoea agglomerans. The pigment production characteristics of the bacterium under various conditions were studied. The optimal agar plate ingredients for pigment production by the bacterium were first studied: the optimal ingredients were 5 g/liter glucose, 10 g/liter tryptic soy broth, and 40 g/liter glycerol at pH 6.4. Bacterial cells grew on the agar plate during the incubation, while the pigment spread into the agar plate, meaning that it is water soluble. Pigment production was affected by the initial cell density. Namely, at higher initial cell densities ranging from 10 6.3 to 10 8.2 CFU/cm 2 on the agar plate, faster pigment production was observed, but no blue pigment was produced at a very high initial density of 10 9.1 CFU/cm 2 . Thus, the cell population of 10 8.2 CFU/cm 2 was used for subsequent study. Although the bacterium was capable of growing at temperatures above and below 10°C, it could produce the pigment only at temperatures of >10°C. Moreover, the pigment production was faster at higher temperatures in the range of 10 to 20°C. Pigment production at various temperature patterns was well described by a new logistic model. These results suggested that the bacterium could be used in the development of a microbial temperature indicator for the low-temperature-storage management of foods and clinical materials. To our knowledge, there is no other P. agglomerans strain capable of producing a blue pigment and the pigment is a new one of microbial origin.

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Modelling pH evolution and lactic acid production in the growth medium of a lactic acid bacterium: Application to set a biological TTI

Cited by 48 publications

References 21 publications

Application of a Prototype of Microbial Time Temperature Indicator (TTI) to the Prediction of Ground Beef Qualities during Storage

Application of a Prototype of Microbial Time Temperature Indicator (TTI) to the Prediction of Ground Beef Qualities during Storage

Virtual Simulation of Temperature Distribution throughout Beef Packages with Time-temperature Indicator (TTI) Labels

New Blue Pigment Produced by Pantoea agglomerans and Its Production Characteristics at Various Temperatures

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