Modelling the growth of Weissella cibaria as a function of fermentation conditions

Journal of Applied Microbiology

Volumn 107, Issue 5, 2009, Pages 1528-1535

  Ricciardi, A ^a   Parente, E ^a   Zotta, T ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Cardinal model; Modelling; Sourdough; Starter culture; Weissella cibaria

Indexed keywords

BACTERIA; FERMENTATION; FOOD PROCESSING; GROWTH KINETICS; LACTIC ACID; PH EFFECTS;

BATCH FERMENTATION; CARDINAL MODEL; EFFECT OF PH; FERMENTATION CONDITIONS; LACTIC ACID BACTERIA; MODELING; SOURDOUGH; STARTER CULTURES; WATER ACTIVITY; WEISSELLUM CIBARIUM;

SODIUM CHLORIDE;

WATER;

BACTERIUM; BIOTECHNOLOGY; FERMENTATION; GROWTH RATE; ISOLATED POPULATION; MICROBIAL ACTIVITY; PH; TEMPERATURE EFFECT;

ARTICLE; BACTERIAL GROWTH; BACTERIUM; BACTERIUM CULTURE; FERMENTATION; NONHUMAN; PH; STARTER CULTURE; TEMPERATURE; WEISSELLA CIBARIA;

BACTERIA (MICROORGANISMS); WEISSELLA CIBARIA;

EID: 70349952311     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04335.x     Document Type: Article

References (41)

1. Baranyi, J. Le Marc, Y. (1996) Dmfit Manual, Version 2.0. Norwich, UK : Institute of Food Research.
2. Baranyi, J. Roberts, T.A. (1994) A dynamic approach to predicting bacterial growth in food. Int J Food Microbiol 23, 277 294.
3. Baranyi, J., Pin, C. Ross, T. (1999) Validating and comparing predictive models. Int J Food Microbiol 48, 159 166.
4. Bjorkroth, K.J., Schillinger, U., Geisen, R., Weiss, N., Hoste, B., Holzapfel, W.H., Korkeala, H.J. Vandamme, P. (2002) Taxonomic study of Weissella confusa and description of Weissella cibaria sp. nov., detected in food and clinical samples. Int J Syst Evol Microbiol 52, 141 148.
5. Camu, N., De Winter, T., Verbrugghe, K., Cleenwerck, I., Vandamme, P., Takrama, J.S., Vancanneyt, M. De Vuyst, L. (2007) Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana. Appl Environ Microbiol 73, 1809 1824.
6. Corsetti, A., De Angelis, M., Dellaglio, F., Paparella, A., Fox, P.F., Settani, L. Gobbetti, M. (2003) Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses. J Appl Microbiol 94, 641 654.
7. Dalgaard, P., Ross, T., Kamperman, L., Neumeyer, K. McMeekin, T.A. (1994) Estimation of bacterial growth rates from turbidimetric and viable count data. Int J Food Microbiol 23, 391 404.
8. De Vuyst, L. Neysens, P. (2005) The sourdough microflora: biodiversity and metabolic interactions. Trends Food Sci Technol 16, 43 56.
9. De Vuyst, L., Schrijvers, V., Paramithiotis, S., Haste, B., Vancanneyt, M., Swings, J., Kalantzopoulos, G., Tsakalidou, E. et al. (2002) The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation. Appl Environ Microbiol 68, 6059 6069.
10. Di Cagno, R., De Angelis, M., Limitone, A., Minervini, F., Carnevali, P., Corsetti, A., Gänzle, M., Ciati, R. et al. (2006) Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum. J Agricult Food Chem 54, 9873 9881.
11. Di Giacomo, M., Paolino, M., Silvestro, D., Vigliotta, G., Imperi, F., Visca, P., Alifano, P. Parente, D. (2007) Microbial community structure and dynamics of dark fire-cured tobacco fermentation. Appl Environ Microbiol 73, 825 837.
12. Gaggiano, M., Di Cagno, R., De Angelis, M., Arnault, P., Tossut, P., Fox, P.F. Gobbetti, M. (2007) Defined multi-species semi-liquid ready-to-use sourdough starter. Food Microbiol 24, 15 24.
13. Gänzle, M., Ehrmann, M. Hammes, W.P. (1998) Modelling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentations. Appl Environ Microbiol 64, 2616 2623.
14. García-Gimeno, R.M., Hervás-Martínez, C., Rodríguez-Pérez, R. Zurera-Cosano, G. (2005) Modelling the growth of Leuconostoc mesenteroides by artificial neural networks. Int J Food Microbiol 105, 317 332.
15. te Giffel, M.C. Zwietering, M.H. (1999) Validation of predictive models describing the growth of Listeria monocytogenes. Int J Food Microbiol 46, 135 149.
16. Jeyamkondan, S., Jayas, D.S. Holley, R.A. (2001) Microbial growth modelling with artificial neural networks. Int J Food Microbiol 64, 343 354.
17. Kostinek, M., Specht, I., Edward, V.A., Pinto, C., Egounlety, M., Sossa, C., Mbugua, S., Dortu, C. et al. (2007) Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures. Int J Food Microbiol 114, 342 351.
18. Le Marc, Y., Huchet, V., Bougeois, C.M., Gyonnet, J.P., Mafarat, P. Thuault, D. (2002) Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration. Int J Food Microbiol 73, 219 237.
19. Leroy, F., Degeest, B. De Vuyst, L. (2002) A novel area of predictive modelling: describing the functionality of beneficial microorganisms in foods. Int J Food Microbiol 73, 251 259.
20. López, S., Prieto, M., Dijkstra, J., Dhanoa, M.S. France, J. (2004) Statistical evaluation of mathematical models for microbial growth. Int J Food Microbiol 96, 289 300.
21. McMeekin, T., Presser, K., Ratkowky, D., Ross, T., Salter, M. Tienungoon, S. (2000) Quantifying the hurdle concept by modeling the bacterial growth/no growth interface. Int J Food Microbiol 55, 93 98.
22. Membré, J.M., Kubacza, M. Chenè, C. (1999a) Combined effect of pH and sugar on growth rate of Zigosaccharomyces rouxii, a bakery product spoilage yeast. Appl Environ Microbiol 65, 4921 4925.
23. Membré, J.M., Ross, T. McMeekin, T. (1999b) Behaviour of Listeria monocytogenes under combined chilling processes. Lett Appl Microbiol 28, 216 220.
24. Messens, W., Neysens, P., Vansieleghem, W., Vanderhoeven, J. De Vuyst, L. (2002) Modeling growth and bacteriocin production by Lactobacillus amylovorus DCE471 in response to temperature and pH values used for sourdough fermentations. Appl Environ Microbiol 68, 1431 1435.
25. Muyanja, C.M.B.K., Narvhus, J.A., Treimo, J. Langsrud, T. (2003) Isolation, characterisation and identification of lactic acid bacteria from bushera: an Ugandan traditional fermented beverage. Int J Food Microbiol 80, 201 210.
26. Neysens, P. De Vuyst, L. (2005) Kinetics and modelling of sourdough lactic acid bacteria. Trends Food Sci Technol 16, 95 103.
27. Neysens, P., Messens, W. De Vuyst, L. (2003) Effect of sodium chloride on growth and bacteriocin production of Lactobacillus amylovorus DCE 471. Int J Food Microbiol 88, 29 39. (Pubitemid 37188429)
28. Paramithiotis, S., Chouliaras, Y., Tsakalidou, E. Kalantzopoulos, G. (2005) Application of selected starter cultures for the production of wheat sourdough bread using a traditional three-stage procedure. Process Biochem 40, 2813 2819.
29. Pinon, A., Zwietering, M., Perrier, L., Membré, J.-M., Leporq, B., Mettler, E., Thuault, D., Coroller, L. et al. (2004) Development and validation of experimental protocols for use of cardinal models for prediction of microorganism growth in food products. Appl Environ Microbiol 70, 1081 1087.
30. Resnik, S.L. Chirife, J. (1988) Proposed theoretical water activity values at various temperatures for selected solutions to be used as reference sources in the range of microbial growth. J Food Protect 51, 419 423.
31. Ross, T., Ratkowsky, D.A., Mellefont, L.A. McMeekin, T.A. (2003) Modelling the effects of temperature, water activity, pH and lactic acid concentration on the growth rate of Escherichia coli. Int J Food Microbiol 82, 33 43. (Pubitemid 36043925)
32. Rosso, L. Robinson, T.P. (2001) A cardinal model to describe the effect of water activity on the growth of moulds. Int J Food Microbiol 63, 265 273.
33. Rosso, L., Lobry, J.R., Bajard, S. Flandrois, J.P. (1995) Convenient model to describe the combined effects of temperature and pH on microbial growth. Appl Environ Microbiol 61, 610 616.
34. Valmorri, S., Settanni, L., Suzzi, G., Gardini, F., Vernocchi, P. Corsetti, A. (2006) Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy). Lett Appl Microbiol 43, 343 349.
35. Wijtzes, T., de Wit, J.C., Huis In't Veld, J.H.J., van't Riet, K. Zwietering, M.H. (1995) Modelling bacterial growth of Lactobacillus curvatus as a function of acidity and temperature. Appl Environ Microbiol 61, 2533 2539.
36. Wijtzes, T., Rombouts, F.M., Kant-Muermas, K., van't Riet, K. Zwietering, M.H. (2001) Development and validation of a combined temperature, water activity, pH model for bacterial growth rate of Lactobacillus curvatus. Int J Food Microbiol 63, 57 64.
37. Zotta, T., Ricciardi, A. Parente, E. (2007) Enzymatic activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs. Int J Food Microbiol 115, 165 172.
38. Zotta, T., Piraino, P., Parente, E., Salzano, G. Ricciardi, A. (2008) Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (southern Italy). World J Microbiol Biotechnol 24, 1785 1795.
39. Zwietering, M.H., Jongenburger, I., Rombouts, F.M. van't Riet, K. (1990) Modelling of the bacterial growth curve. Appl Environ Microbiol 56, 1875 1881.
40. Zwietering, M.H., Wijtzes, T., de Wit, J.C. van't Riet, K. (1992) A decision support system for prediction of the microbial spoilage in foods. J Food Protect 55, 973 979.
41. Zwietering, M.H., de Wit, J., Cuppers, H.G.A.M. van't Riet, K. (1994) Modelling of bacterial growth with shifts in temperature. Appl Environ Microbiol 60, 204 213.