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Journal of Food Quality
Volume 2018 (2018), Article ID 1726761, 10 pages
https://doi.org/10.1155/2018/1726761
Research Article

Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014

1Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ), Av. Senador Atílio Fontana, 591-E, Caixa Postal 1141, 89809-000 Chapecó, SC, Brazil
2Department of Food Science and Technology, University of Córdoba, Agrifood Campus of International Excellence (ceiA3), Campus Rabanales, Edif. C-1, 14014 Córdoba, Spain
3Department of Chemical and Food Engineering, Federal University of Santa Catarina, 88040-900 Florianópolis, SC, Brazil

Correspondence should be addressed to Guiomar Denisse Posada-Izquierdo; se.ocu@gziop2tb

Received 10 November 2017; Accepted 23 January 2018; Published 19 February 2018

Academic Editor: Maria Rosaria Corbo

Copyright © 2018 Francieli Dalcanton et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Nowadays, microorganisms with probiotic or antimicrobial properties are receiving major attention as alternative resources for food preservation. Lactic acid bacteria are able to synthetize compounds with antimicrobial activity against pathogenic and spoilage flora. Among them, Lactobacillus plantarum ATCC 8014 has exhibited this capacity, and further studies reveal that the microorganism is able to produce bacteriocins. An assessment of the growth of L. plantarum ATCC 8014 at different conditions becomes crucial to predict its development in foods. A response surface model of the growth rate of L. plantarum was built in this study as a function of temperature (4, 7, 10, 13, and 16°C), pH (5.5, 6.0, 6.5, 7.0, and 7.5), and sodium chloride (0, 1.5, 3.0, 4.5, and 6.0%) and sodium lactate (0, 1, 2, 3, and 4%) concentrations. All the factors were statistically significant at a confidence level of 90%  . When temperature and pH increased, there was a corresponding increase in the growth rate, while a negative relationship was observed between NaCl and Na-lactate concentrations and the growth parameter. A mathematical validation was carried out with additional conditions, demonstrating an excellent performance of the model. The developed model could be useful for designing foods with L. plantarum ATCC 8014 added as a probiotic.