Selection of an optimum pH-indicator for developing lactic acid bacteria-based time–temperature integrators (TTI)

Kim, Min Jung; Jung, Seung Won; Park, Hyeri; Lee, Seung‐Ju

doi:10.1016/j.jfoodeng.2012.06.018

Cited by 50 publications

(27 citation statements)

References 31 publications

(53 reference statements)

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“…Bromocresol green and chlorophenol red were selected in this study. The pH‐indicator solutions were prepared according to Kim, Jung, Park, & Lee, ()'s methods. The minimal inhibitory concentration (MIC) values of the pH indicators against Lactobacillus sakei BCRC 80486 (BCRC, Taiwan) were then tested.…”

Section: Methodsmentioning

confidence: 99%

Developing a microbial time-temperature indicator to monitor total volatile basic nitrogen change in chilled vacuum-packed grouper fillets

Hsiao

Chang

2016

Journal of Food Processing and Preservation

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TTIs are smart labels designed to monitor food product temperature history that could be used to reflect quality throughout the cold chain. The objectives of this study are to develop a microbial TTI for vacuum‐packed grouper fish fillets and then to test if TTI reflects microbiological and biochemical changes in fish fillets. Under constant and dynamic storage conditions, colour change can indicate three grades of fish freshness—very fresh, fresh, and spoiled—based on total volatile basic nitrogen (TVB‐N) levels. Overall, similar activation energies observed in the time‐temperature integrator (TTI) responses and the TVB‐N of grouper fish fillets make the microbial TTI a good candidate for monitoring the freshness of fish products. Practical applications Temperature management in the cold chain has begun receiving more attention because unexpected temperature abuse can lead to food safety problems and a decline in consumer confidence. A precise and applicable method to indicate freshness degree for fish products is important when there is a broken cold chain. This work demonstrates that a microbial time‐temperature indicator can be used to monitor the freshness of vacuum‐packed fish fillets in cold chains based on TVB‐N levels. This is particularly important for the fish when their microbiological and TVB‐N analyses do not correlate well.

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Section: Methodsmentioning

confidence: 99%

Developing a microbial time-temperature indicator to monitor total volatile basic nitrogen change in chilled vacuum-packed grouper fillets

Hsiao

Chang

2016

Journal of Food Processing and Preservation

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“…In order to select efficient mutants, a color zone plate containing bromocresol purple were also chosen as the preliminary selective method [30] as bromocresol purple can convert from purple to yellow when the pH changes from 6.8 to 5.2. The modified industrial producer L. thermophilus SRZ50 was then treated by the 80 MeV/μ heavy ion beams as described to build a mutant library.…”

Section: Selection Of Mutants With High L-lactic Acid Productivity Bamentioning

confidence: 99%

Enhanced production of l‐lactic acid by Lactobacillus thermophilus SRZ50 mutant generated by high‐linear energy transfer heavy ion mutagenesis

Jiang

et al. 2018

Engineering in Life Sciences

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The aim of this study was to improve l‐lactic acid production of Lactobacillus thermophilus SRZ50. For this purpose, high efficient heavy‐ion mutagenesis technique was performed using SRZ50 as the original strain. To enhance the screening efficiency for high yield l‐lactic acid producers, a scale‐down from shake flask to microtiter plate was developed. The results showed that 24‐well U‐bottom MTPs could well alternate shake flasks for L. thermophilus cultivation as a scale‐down tool due to its a very good comparability to the shake flasks. Based on this microtiter plate screening method, two high l‐lactic acid productivity mutants, A59 and A69, were successfully screened out, which presented, respectively, 15.8 and 16.2% higher productivities than that of the original strain. Based on fed‐batch fermentation, the A69 mutant can accumulate 114.2 g/L l‐lactic acid at 96 h. Hence, the proposed traditional microbial breeding method with efficient high‐throughput screening assay was proved to be an appropriate strategy to obtain lactic acid‐overproducing strain.

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“…These reactions can occur even in refrigerated and freezethawed meat products, and the initial concentra tion of lactic acid can serve as a predictive indicator for the shelf life of frozen meat 40 . The formation of lactic acid can easily be detected with several pHindicator dyes, with the best indicator dye being bromocresol green, followed by bromocresol purple, bromophenol blue, chlorophenol red, and congo red, in descending order 41 . Lactic acid sensors are based on lactate oxi dase and peroxidase activities using ferrocene as a me diator.…”

Section: Metabolites As Quality-indicating Parametersmentioning

confidence: 99%

Application of biosensors in smart packaging

Park

Kim

Lee

et al. 2015

Mol. Cell. Toxicol.

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Smart packaging is an exponentially grow ing field in the food industry, encompassing various fields of technology to aid in controlling the environ ment and detecting changes in the headspace, and trac ing product history. Due to the frequent incidents of foodborne illnesses around the world, the major issues presently facing the industry involve ensuring the qual ity and the safety of its food products. Smart packaging, with builtin sensors and indicators, has been touted as a convenient technology to monitor freshness. In this review, we focus on current applications of sensors and/ or indicators that can detect the freshness of meat pro ducts in smart packaging, since the mechanisms of spo ilage are fundamentally similar in all types of meats. The prerequisites and principles of different types of currently available indicators/sensors for smart pack aging are addressed, and an approach to improve the current technology is discussed.

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Selection of an optimum pH-indicator for developing lactic acid bacteria-based time–temperature integrators (TTI)

Cited by 50 publications

References 31 publications

Developing a microbial time-temperature indicator to monitor total volatile basic nitrogen change in chilled vacuum-packed grouper fillets

Developing a microbial time-temperature indicator to monitor total volatile basic nitrogen change in chilled vacuum-packed grouper fillets

Enhanced production of l‐lactic acid by Lactobacillus thermophilus SRZ50 mutant generated by high‐linear energy transfer heavy ion mutagenesis

Application of biosensors in smart packaging

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