Di Biase Mariaelena, Le Marc Yvan, Bavaro Anna Rita, De Bellis Palmira, Lonigro Stella Lisa, Lavermicocca Paola, Postollec Florence, Valerio Francesca
Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy.
ADRIA Food Technology Institute, UMT ACTIA 19.03 ALTER'iX, Creac'h Gwen, Quimper Cedex, France.
Front Microbiol. 2022 Jun 6;13:907393. doi: 10.3389/fmicb.2022.907393. eCollection 2022.
Bacterial strains belonging to species are generally used as starters in food fermentations and/or as probiotics. In the current study, the growth cardinal parameters of four strains (IMPC2.1, IMPC4.1, P40 and P101), isolated from table olives or human source, were determined. Strains were grown in liquid medium and incubated at several temperatures (10 values from 5.5°C-40°C) and pH (15 values from 3.2 to 9.1) along the growth range. The cardinal temperature model was used to describe temperature effects on the maximum specific growth rate of whereas new equations were developed for the effect of pH. The estimated values ranged between -0.97°C and 1.95°C and were lower than 0°C for strains IMPC4.1 and P101. Strain P40 was able to grow in the most restricted range of temperature (from 1.95°C to 37.46°C), while strain IMPC4.1 was estimated to survive at extreme conditions showing the lowest . Maximum specific growth rates of IMPC2.1 in white cabbage ( var. ) were used to calculate the correction factor ( ) defined as the bias between the bacterial maximum specific growth rate in broth and in the food matrix. A simple bi-linear model was also developed for the effect of temperature on the maximum population density reached in white cabbage. This information was further used to simulate the growth of strains in cabbage and predict the time to reach the targeted probiotic level (7 log CFU/g) using simulations. This study demonstrates the potential of the predictive microbiology to predict the growth of beneficial and pro-technological strains in foods in order to optimize the fermentative process.
属于该物种的细菌菌株通常用作食品发酵的发酵剂和/或益生菌。在本研究中，测定了从油橄榄或人类来源分离的4株菌株（IMPC2.1、IMPC4.1、P40和P101）的生长基本参数。将菌株在液体培养基中培养，并在生长范围内的几个温度（5.5℃至40℃的10个值）和pH值（3.2至9.1的15个值）下孵育。采用基本温度模型描述温度对最大比生长速率的影响，而针对pH值的影响开发了新的方程。估计的Z值在-0.97℃至1.95℃之间，IMPC4.1和P101菌株的Z值低于0℃。P40菌株能够在最窄的温度范围内生长（从1.95℃至37.46℃），而IMPC4.1菌株估计能在极端条件下存活，其Z值最低。利用IMPC2.1在结球甘蓝（var.）中的最大比生长速率计算校正因子（），校正因子定义为肉汤中细菌最大比生长速率与食品基质中细菌最大比生长速率之间的偏差。还针对温度对结球甘蓝中达到的最大种群密度的影响建立了一个简单的双线性模型。该信息进一步用于模拟菌株在甘蓝中的生长，并使用模拟预测达到目标益生菌水平（7 log CFU/g）所需的时间。本研究证明了预测微生物学在预测食品中有益和促技术菌株生长以优化发酵过程方面的潜力。
