The Effect of K-Lactate Salt and Liquid Smoke on Bacterial Growth in a Model System |
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| Authors: | Aparna Saha Sveinung Birkeland |
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| Institution: | 1. Department of Process Technology, Nofima AS, Stavanger, Norway;2. Faculty of Science and Technology, Centre for Organelle Research, University of Stavanger, Stavanger, Norway;3. Skretting ARC, Stavanger, Norway |
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| Abstract: | The effects of a commercial lactate salt formulation—containing potassium lactate (KL) and potassium acetate (KA)—and liquid smoke (LS) on the growth of selected lactic acid bacteria (LAB; Carnobacterium maltaromaticum, Carnobacterium inhibens, Lactococcus lactis, Lactobacillus curvatus, and Enterococcus faecalis), fish spoilage bacteria (Photobacterium phosphoreum, Pseudomonas putida, and Vibrio vulnificus), and Listeria innocua, were examined in a tryptic soy broth model system at 20ºC based on BioScreen data. The most pronounced inhibition effect on growth of bacteria was seen in the presence of 6% KL + 0.4% KA, used either combined with LS or alone. Only a minor inhibition effect on growth was found in the presence of LS alone. The only exception was Lactobacillus curvatus, which grew quite well in the presence of LS compared to control medium. The growth of Vibrio vulnificus was prevented in 6% KL + 0.4% KA, and significantly inhibited in the presence of 3% KL + 0.2% KA. When V. vulnificus was grown in NaCl, KA, and KL + KA, it was observed that KL + KA had a better inhibition effect than sodium salt within the same concentration range. |
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| Keywords: | Bacterial growth BioScreen fish spoilage bacteria lactic acid bacteria lactate salt lightly preserved fish products liquid smoke Listeria |
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