Model Study on Pork Microorganisms Interactions during Cold Storage

Abstract

Abstract: The interactions of typical spoilage causing microorganisms (lactic acid bacteria, coliforms, Pseudomonads, Brochothrix thermosphacta, Salmonella, yeasts) growing on sliced pork shoulder were investigated. Interaction coefficients (α) acquired from the steady-state equation of the modified Lotka-Volterra model were used to describe the antagonistic activities of each pair of microorganisms. Yeasts and lactic acid bacteria showed greater effects on Coliforms, Pseudomonads, Brochothrix thermosphacta and Salmonella than vice versa (α12<α21), and yeasts had high antimicrobial activity on lactic acid bacteria (α12(0.043)<α21(19.491)). The last four microorganisms showed little antagonistic activity on others.

Key words: , interactions； model； cold storage； microorganisms； pork；

LIU Fang, LI Yun-Fei. Model Study on Pork Microorganisms Interactions during Cold Storage[J]. FOOD SCIENCE, 2006, 27(5): 250-253.

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Model Study on Pork Microorganisms Interactions during Cold Storage

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