Use of the modified Gompertz equation to assess the Stevia rebaudiana Bertoni antilisterial kinetics

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• 作者：Clara Miracle Belda-Galbis ; Mar铆a Consuelo Pina-P茅rez ; Josepa Espinosa ; Aurora Marco-Celdr谩n ; Antonio Mart铆nez ; Dolores Rodrigo
• 关键词：Food safety ; Natural preservatives ; Stevia rebaudiana Bertoni ; Listeria innocua ; Mathematical modelling ; Kinetic parameters
• 刊名：Food Microbiology
• 出版年：April, 2014
• 年：2014
• 卷：38
• 期：Complete
• 页码：56-61
• 全文大小：502 K

文摘

In order to assess the antibacterial activity of Stevia rebaudiana Bertoni (Stevia), Listeria innocua growth was characterized at 37聽掳C, in reference medium supplemented with a leaf infusion, a crude extract, and a steviol glycosides purified extract. Experimental data were fitted to the modified Gompertz model and the antibacterial activity of Stevia was determined based on the lag time (位) and the maximum growth rate (渭_max) reached, depending on the incubation conditions. As the leaf infusion showed the most marked elongation of 位 and the most marked 渭_max reduction, its antimicrobial effect was evaluated at different concentrations, at 37, 22 and 10聽掳C. According to the results obtained, in general, the lower the temperature or the higher the Stevia concentration, the longer the 位 and the lower the 渭_max, statistically significant being the effect of reducing temperature from 37 or 22 to 10聽掳C, the effect of increasing Stevia concentration from 0 or 0.5 to 1.5 or 2.5% (w/v), at 37聽掳C, and the elongation of 位 observed in presence of 1.5 and 2.5% (w/v) of Stevia, at 22聽掳C. These results show that Stevia could be a bacterial growth control measure if a cold chain failure occurs.