Abstract：
:Growth of Lactococcus lactis IL1403 in solid agar gels and liquid cultures at different glucose concentrations of 2, 10 and 20 g/L and different inoculation rates from 10(0) to 10(6) cfu/mL with the 10-fold increment was studied using thermal activity monitor TAM III. In parallel to calorimetric measurements the changes of glucose and lactic acid concentrations and pH of culture media were measured in order to obtain additional information for the interpretation of calorimetric power-time curves. Maximal specific growth rates of heat evolution proportional to growth rates of biomass μ(max) (W/h), heat produced during different growth stages Q(TOT) (J/mL), Q(ExP) (J/mL) and duration of lag-phases λ (h) were obtained by processing calorimetric curves. The sizes of colonies were measured also at the end of growth using microscope. The data obtained together with calculated heat yield coefficient Y(Q) (J/cfu) allowed to analyze and describe quantitatively the growth of individual colonies and develop a model of multistage growth of a typical colony of L. lactis in 1% agar gel. Microcalorimetry used in combination with other relevant methods is a very powerful and precise tool in studying solid-state fermentations.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Kabanova N,Stulova I,Vilu Rdoi
10.1016/j.fm.2011.08.018subject
Has Abstractpub_date
2012-02-01 00:00:00pages
67-79issue
1eissn
0740-0020issn
1095-9998pii
S0740-0020(11)00203-6journal_volume
29pub_type
杂志文章abstract：:The processing environment of broiler processing plants is a potential major source of bacterial contamination of broiler carcasses. This study investigated the effect of processing water and processing time on the microbial diversity of yellow-feathered broiler carcasses at select stages of slaughter during one comme...
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pub_type： 杂志文章
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pub_type： 杂志文章
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pub_type： 杂志文章
doi：10.1016/j.fm.2006.04.002
更新日期：2007-02-01 00:00:00
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pub_type： 杂志文章
doi：10.1016/j.fm.2014.07.008
更新日期：2015-04-01 00:00:00
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doi：10.1016/j.fm.2019.103379
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2017.07.019
更新日期：2018-02-01 00:00:00
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journal_title：Food microbiology
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更新日期：2019-12-01 00:00:00
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pub_type： 杂志文章,评审
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2018.06.009
更新日期：2018-12-01 00:00:00
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journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103466
更新日期：2020-09-01 00:00:00
abstract：:This work aimed to determine the effects of partial substitution of NaCl with 0% (control), 30%, 50%, and 70% of KCl on the bacterial communities, proteolysis and lipid oxidation of Chinese bacon during processing. The proportion of genus Lactobacillus increased from 22.45% (fresh meat) to 72.78%, 81.64%, 76.53% and 8...
journal_title：Food microbiology
pub_type： 杂志文章
doi：10.1016/j.fm.2020.103605
更新日期：2021-02-01 00:00:00
