Modelling the inhibitory effect of LAB on L. monocytogenes and Enterobacteriaceae in a fermented sausage during ripening

Bibliographic Details
Main Author: Cadavez, Vasco
Publication Date: 2017
Other Authors: Butler, Francis, Gonzales-Barron, Ursula
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10198/16507
Summary: Earlier research has shown that the survivability of Enterobacteriaceae (ENT) and L. monocytogenes (LM) in a Portuguese fermented sausage (linguiça) decreases during the ripening stage, and that such inhibition arises from the adverse conditions caused by the competition with autochthonous lactic acid bacteria (LAB) and the progressively lower water activity and pH. The objective of this work was to mathematically characterise the competition or interactions between LAB, LM and ENT that takes place in fermenting linguiça during ripening.
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spelling Modelling the inhibitory effect of LAB on L. monocytogenes and Enterobacteriaceae in a fermented sausage during ripeningMicrobial competitionLotka-VolterraInterspecific interactionChorizoEarlier research has shown that the survivability of Enterobacteriaceae (ENT) and L. monocytogenes (LM) in a Portuguese fermented sausage (linguiça) decreases during the ripening stage, and that such inhibition arises from the adverse conditions caused by the competition with autochthonous lactic acid bacteria (LAB) and the progressively lower water activity and pH. The objective of this work was to mathematically characterise the competition or interactions between LAB, LM and ENT that takes place in fermenting linguiça during ripening.Biblioteca Digital do IPBCadavez, VascoButler, FrancisGonzales-Barron, Ursula2018-03-23T17:18:34Z20172017-01-01T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10198/16507engCadavez, Vasco; Butler, Francis; Gonzales-Barron, Ursula A. (2017). Modelling the inhibitory effect of LAB on L. monocytogenes and Enterobacteriaceae in a fermented sausage during ripening. In 10th International Conference of Predictive Modelling in Food: Book of Abstracts. Cordobainfo:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-02-25T12:06:30Zoai:bibliotecadigital.ipb.pt:10198/16507Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T11:33:13.856758Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Modelling the inhibitory effect of LAB on L. monocytogenes and Enterobacteriaceae in a fermented sausage during ripening
title Modelling the inhibitory effect of LAB on L. monocytogenes and Enterobacteriaceae in a fermented sausage during ripening
spellingShingle Modelling the inhibitory effect of LAB on L. monocytogenes and Enterobacteriaceae in a fermented sausage during ripening
Cadavez, Vasco
Microbial competition
Lotka-Volterra
Interspecific interaction
Chorizo
title_short Modelling the inhibitory effect of LAB on L. monocytogenes and Enterobacteriaceae in a fermented sausage during ripening
title_full Modelling the inhibitory effect of LAB on L. monocytogenes and Enterobacteriaceae in a fermented sausage during ripening
title_fullStr Modelling the inhibitory effect of LAB on L. monocytogenes and Enterobacteriaceae in a fermented sausage during ripening
title_full_unstemmed Modelling the inhibitory effect of LAB on L. monocytogenes and Enterobacteriaceae in a fermented sausage during ripening
title_sort Modelling the inhibitory effect of LAB on L. monocytogenes and Enterobacteriaceae in a fermented sausage during ripening
author Cadavez, Vasco
author_facet Cadavez, Vasco
Butler, Francis
Gonzales-Barron, Ursula
author_role author
author2 Butler, Francis
Gonzales-Barron, Ursula
author2_role author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Cadavez, Vasco
Butler, Francis
Gonzales-Barron, Ursula
dc.subject.por.fl_str_mv Microbial competition
Lotka-Volterra
Interspecific interaction
Chorizo
topic Microbial competition
Lotka-Volterra
Interspecific interaction
Chorizo
description Earlier research has shown that the survivability of Enterobacteriaceae (ENT) and L. monocytogenes (LM) in a Portuguese fermented sausage (linguiça) decreases during the ripening stage, and that such inhibition arises from the adverse conditions caused by the competition with autochthonous lactic acid bacteria (LAB) and the progressively lower water activity and pH. The objective of this work was to mathematically characterise the competition or interactions between LAB, LM and ENT that takes place in fermenting linguiça during ripening.
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-01-01T00:00:00Z
2018-03-23T17:18:34Z
dc.type.driver.fl_str_mv conference object
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/16507
url http://hdl.handle.net/10198/16507
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Cadavez, Vasco; Butler, Francis; Gonzales-Barron, Ursula A. (2017). Modelling the inhibitory effect of LAB on L. monocytogenes and Enterobacteriaceae in a fermented sausage during ripening. In 10th International Conference of Predictive Modelling in Food: Book of Abstracts. Cordoba
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
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instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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