Modelling the growth of Weissella cibaria as a function of fermentation conditions |
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Authors: | A. Ricciardi E. Parente T. Zotta |
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Affiliation: | Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Universitàdegli Studi della Basilicata, Potenza, Italy |
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Abstract: | Aims: To investigate the effect of pH, water activity ( a w) and temperature on the growth of Weissella cibaria DBPZ1006, a lactic acid bacterium isolated from sourdoughs. Methods and Results: The kinetics of growth of W. cibaria DBPZ1006 was investigated during batch fermentations as a function of pH (4·0–8·0), a w (0·935–0·994) and temperature (10–45°C) in a rich medium. The growth curve parameters (lag time, growth rate and asymptote) were estimated using the dynamic model of Baranyi and Roberts (1994. A dynamic approach to predicting bacterial growth in food. Int J Food Microbiol 23, 277–294). The effect of pH, a w and temperature on maximum specific growth rate (μmax) were estimated by fitting a cardinal model. μmax under optimal conditions (pH = 6·6, a w = 0·994, T = 36·3°C) was estimated to be 0·93 h−1. Minimum and maximum estimated pH and temperature for growth were 3·6 and 8·15, and 9·0°C and 47·8°C, respectively, while minimum a w was 0·918 (equivalent to 12·2% w/v NaCl). Conclusions: Weissella cibaria DBPZ1006 is a fast-growing heterofermentative strain, which could be used in a mixed starter culture for making bread. Significance and Impact of the Study: This is the first study reporting the modelling of the growth of W. cibaria , a species that is increasingly being used as a starter in sourdough and vegetable fermentations. |
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Keywords: | cardinal model modelling sourdough starter culture Weissella cibaria |
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