Probabilistic modeling of the growth of Listeria monocytogenes: effect of nisin, temperature, and strain in the presence of potassium chloride or potassium sorbate

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dc.contributor.authorSenturk, Esra
dc.contributor.authorBuzrul, Sencer
dc.contributor.authorSanlibaba, Pinar
dc.date.accessioned2024-02-23T14:20:30Z
dc.date.available2024-02-23T14:20:30Z
dc.date.issued2023
dc.departmentNEÜen_US
dc.description.abstractThe effects of temperature and nisin with either potassium chloride (KCl) or potassium sorbate on growth boundaries of three different Listeria monocytogenes strains in broth were studied. One ATCC7644 strain and two ready-to-eat food (RTE) isolates at different temperatures (4, 20, and 37(degrees)C) and nisin (0, 50, 100, 200, and 400 mu g/mL) levels with either KCl (0, 1, 2, 3, and 4% w/v) or potassium sorbate (0, 0.05, 0.10, 0.15, and 0.20% w/v) were used. Highest and lowest growth probabilities were obtained for ATTC7644 and 120 (meat-based RTE isolate) strains, respectively with KCl and strain 137 (vegetable-based RTE isolate) was in between. However, the growth probabilities of the strains were just the opposite with the use of sorbate: strain 120 had the highest, whereas ATCC7644 strain had the lowest growth probability. Our results showed that nisin in combination with other preservatives may lead to diverse growth responses for different strains of L. monocytogenes. Validation studies performed in UHT whole milk and meat broth at 8 and 12(degrees)C and nisin levels of 25, 75, 150, and 250 mu g/mL with either KCl (1.5%) or sorbate (0.125%) indicated 46% and 73% accurate predictions for milk and meat broth, respectively. Although a quick growth estimate was possible with the use of broth, we concluded that a model developed in a laboratory medium should not be extended in real food systems.en_US
dc.identifier.doi10.1080/10942912.2023.2268858
dc.identifier.endpage3137en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85175088303en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage3129en_US
dc.identifier.urihttps://doi.org/10.1080/10942912.2023.2268858
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13187
dc.identifier.volume26en_US
dc.identifier.wosWOS:001090416100001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal Of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectLogistic Regressionen_US
dc.subjectFoodborne Pathogenen_US
dc.subjectPredictive Microbiologyen_US
dc.subjectStrain Variationen_US
dc.titleProbabilistic modeling of the growth of Listeria monocytogenes: effect of nisin, temperature, and strain in the presence of potassium chloride or potassium sorbateen_US
dc.typeArticleen_US

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