Effect of Allicin on the Growth Kinetic Model of Pseudomonas

doi:10.7506/spkx1002-6630-201213047

Abstract

Abstract: The effect of allicin on growth kinetics of Pseudomonas in liquid and solid matrices was studied. The results showed that under liquid culture conditions, the lag phase of Pseudomonas growth reduced from 1.9136 to －0.4665, and maximum specific growth rate from 0.9107 to －0.0159 with increasing allicin concentration. In chilled fresh pork, the lag phase of Pseudomonas growth increased from 1.9796 to 5.6249 while the maximum specific growth rate decreased from 1.0291 to 0.8615 under the stimulation of allicin. Allicin revealed consistent effect on the maximum specific growth rate during Pseudomonas growth in both matrices. Therefore, the effect of allicin on the growth of Pseudomonas under solid culture conditions can be inferred from the change of maximum specific growth rate under liquid culture conditions.

Key words: allicin, Pseudomonas, growth kinetic model, chilled fresh pork

CLC Number:

TS201.3

WANGHong-xun，CHENYan-li，HUANGNa-li. Effect of Allicin on the Growth Kinetic Model of Pseudomonas[J]. FOOD SCIENCE, 2012, 33(13): 221-224.

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Effect of Allicin on the Growth Kinetic Model of Pseudomonas

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