科研之友
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摘要
Natural ingredientscinnamon, cocoa, vanilla, and anisewere assessed based on Bacillus cereus vegetative cell growth inhibition in a mixed liquid whole egg and skim milk beverage (LWE-SM), under different conditions: ingredient concentration (1, 2.5, and 5% [wt/vol]) and incubation temperature (5, 10, and 22 degrees C). According to the results obtained, ingredients significantly (p<0.05) reduced bacterial growth when supplementing the LWE-SM beverage. B. cereus behavior was mathematically described for each substrate by means of a modified Gompertz equation. Kinetic parameters, lag time, and maximum specific growth rate were obtained. Cinnamon was the most bacteriostatic ingredient and cocoa the most bactericidal one when they were added at 5% (wt/vol) and beverages were incubated at 5 degrees C. The bactericidal effect of cocoa 5% (wt/vol) reduced final B. cereus log(10) counts (log Nf, log(10) (colony-forming units/mL)) by 4.10 +/- 0.21 log(10) cycles at 5 degrees C.
- 出版日期2013-11-1
