Effects of temperature, pH, and potassium lactate on growth of Listeria monocytogenes in broth

초록

A total of 60 growth curves were generated with combinations of temperature, pH, and potassium lactate (PL) (60% (v/v) commercial solution) to determine the lag time (LT) and specific growth rate (SGR) of L. monocytogenes in broth. LT and SGR were significantly (P < 0.05) affected by temperature, pH, concentration of PL, or the combined interaction of these factors. LT was extended and SGR was reduced significantly (P < 0.05) by increased concentration of PL at lower temperature and pH. Listericidal effect was observed in the broth containing 2, 3, and 4% PL at pH 5.0 and 4 degrees C. The antimicrobial activity of PL against L. monocytogenes increased when the pH of the medium was decreased at all temperatures tested. The results suggest that PL has antimicrobial properties to suppress the growth of L. monocytogenes. Potassium lactate has many potential applications as an antimicrobial additive in variety of refrigerated ready-to-eat foods.

키워드