Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Temperature, pH, and Potassium Lactate on Growth of Listeria monocytogenes in Broth

  • Jin, Sung-Sik (Division of Food and Biotechnology, Kangwon National University) ;
  • Khen, Bimal Kumar (Division of Food and Biotechnology, Kangwon National University) ;
  • Yoon, Ki-Sun (Center for Food Science and Technology, University of Maryland Eastern Shore) ;
  • Woo, Gun-Jo (Department of Food Microbiology, Korea Food and Drug Administration) ;
  • Hwan, In-Gyun (Department of Food Microbiology, Korea Food and Drug Administration) ;
  • Oh, Deog-Hwan (Division of Food and Biotechnology, Kangwon National University)
  • Published : 2005.12.31
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Abstract

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 $4^{\circ}C$. 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.

Keywords

References

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