Blanco-Lizarazo Carla María, Sotelo-Díaz Indira, Llorente-Bousquets Adriana
2Engineering Faculty, Agroindustrial Process Research Group, University of La Sabana, Cundinamarca, Colombia.
1Agroindustrial Process Research Group, EICEA, University of La Sabana, Bogota, Colombia.
Food Sci Biotechnol. 2016 Feb 29;25(1):341-348. doi: 10.1007/s10068-016-0048-0. eCollection 2016.
The Jameson effect model describes suppression of microorganism growth as being dependent on non-specific competition. This model was developed for simultaneous growth in a liquid medium and microbial interactions between , and with addition of NaNO to mimic the manufacturing process of salami for 48 h at 21°C and then for 14 days at 17°C. in the presence of was inhibited by 2.120 log CFU/mL in the presence of NaNO, and 1.146 log CFU/mL without NaNO. Inhibition of cocultured with was 2.248 log CFU/mL at 48 h, but after 336 h was not significantly (>0.05) different from in mono-culture. The interspecific competition parameter (β) <1 indicated that the prevailing competition in co-cultures was intraspecific. Differentiation between 2 bacterial species interactions can be applied for use in starter cultures with pathogenic flora.
詹姆森效应模型描述了微生物生长的抑制取决于非特异性竞争。该模型是为在液体培养基中同时生长以及 和 之间的微生物相互作用而开发的，添加硝酸钠以模拟萨拉米香肠在21°C下48小时然后在17°C下14天的制造过程。在存在硝酸钠的情况下， 存在时被抑制2.120 log CFU/mL，不存在硝酸钠时被抑制1.146 log CFU/mL。与 共培养的 在48小时时的抑制率为2.248 log CFU/mL，但在336小时后与单培养中的 没有显著差异（>0.05）。种间竞争参数（β）<1表明共培养中主要的竞争是种内竞争。两种细菌物种相互作用之间的差异可应用于含有致病菌群的发酵剂培养。
