Development of a microbial time-temperature integrator system using lactic acid bacteria

作者：Lim Seong Hwan; Choe Woo Yeong; Son Byung Hyun; Hong KwangWon^*

来源：Food Science and Biotechnology, 2014, 23(2): 483-487.

DOI：10.1007/s10068-014-0066-8

• microbial time-temperature integrator (TTI)
• Weissella koreensis
• Arrhenius equation
• activation energy

A microbial time-temperature integrator (TTI) system was developed using lactic acid bacteria (Weissella koreensis) obtained from baechukimchi. Activation energy (Ea), which represents the temperature dependence of the TTI response, was calculated using the Arrhenius equation. Ea values for the color change (Delta E value), maximum specific growth rate (mu(max)), and pH change of the TTI measured under different isothermal conditions (5, 10, 15 and 20A degrees C) were 99.88, 95.91, and 93.38 kJ/mol, respectively. According to the time taken to reach the TTI endpoint by the initial inoculum level of W. koreensis (6.2, 5.5, 4.5, and 3.4 log CFU/mL), a negative correlation was observed in 63.5, 101.8, 115.1 and 166.6 h. In addition, initial bacterial counts decreased significantly up to almost 4% at 20A degrees C in 3 months when W. koreensis viability was measured at the freezing point of the microbial TTI system (20 and -80A degrees C) for 1 week, 1 month, 2 months, and 3 months. However, viability was about 95% at 80A degrees C. This microbial TTI system would be useful to monitor the quality of food with similar Ea values during storage or distribution.

• 出版日期2014-4