The Effect of Salt and Temperature on the Growth of Fresco Culture

• Main Authors: Alžbeta Medveďová, Petra Šipošová, Tatiana Mančušková, Ľubomír Valík
• Format: Article
• Language: English
• Published: MDPI AG 2018-12-01
• Series: Fermentation
• Subjects: fresco culture; growth parameters; predictive microbiology
• Online Access: https://www.mdpi.com/2311-5637/5/1/2

The effect of environmental factors, including temperature and water activity, has a considerable impact on the growth dynamics of each microbial species, and it is complicated in the case of mixed cultures. Therefore, the aim of this study was to describe and analyze the growth dynamics of Fresco culture (consisting of 3 different bacterial species) using predictive microbiology tools. The growth parameters from primary fitting were modelled against temperature using two different secondary models. The intensity of Fresco culture growth in milk was significantly affected by incubation temperature described by Gibson’s model, from which the optimal temperature for growth of 38.6 °C in milk was calculated. This cardinal temperature was verified with the T_opt = 38.3 °C calculated by the CTMI model (cardinal temperature model with inflection), providing other cardinal temperatures, i.e., minimal T_min = 4.0 °C and maximal T_max = 49.6 °C for Fresco culture growth. The specific growth rate of the culture under optimal temperature was 1.56 h^−1. The addition of 1% w/v salt stimulated the culture growth dynamics under temperatures down to 33 °C but not the rate of milk acidification. The prediction data were validated and can be used in dairy practice during manufacture of fermented dairy products.