Survival of Listeria monocytogenes and Staphylococcus aureus in Synthetic Brines. Studying the Effects of Salt, Temperature and Sugar through the Approach of the Design of Experiments

Survival of Listeria monocytogenes and Staphylococcus aureus in Synthetic Brines. Studying the Effects of Salt, Temperature and Sugar through the Approach of the Design of Experiments

The fermentation of table olives relies on a complex microbiota of lactic acid bacteria (LAB), yeasts, and enterobacteria. Producers often add sugar to increase the growth rate of LAB, “but this practice could also increase the survival rate of some pathogens. Therefore, the main topic of this paper...

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Bibliographic Details
Main Authors: Antonio Bevilacqua, Daniela Campaniello, Barbara Speranza, Milena Sinigaglia, Maria R. Corbo
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-02-01
Series:Frontiers in Microbiology
Subjects:
design of experiment
brine
primary model
predictive microbiology
pathogens
Online Access:http://journal.frontiersin.org/article/10.3389/fmicb.2018.00240/full

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