Table 1: Gompertz parameters regarding the production of CO2 by coliforms of mozzarella cheese in the head space of sealed vials, incubated at 37 ℃. For each parameter the letters indicate significant differences (one-way ANOVA, P < 0.05).
(CO2)max* | μmax | λ | MDT | R2 | Cell loadc | |
---|---|---|---|---|---|---|
Control | ||||||
0b | 20.41 ± 0.69 F | 1.21 ± 0.15 D,E,F,G | 9.22 ± 1.98 A,B | 10.63 ± 1.57 A,B | 0.998 | 3.46 ± 0.24 C |
1 | 20.29 ± 0.83 F | 1.27 ± 0.14 E,F,G,H | 9.44 ± 1.54 A,B | 10.75 ± 1.21 A,B | 0.998 | 3.43 ± 0.19 C |
3 | 19.37 ± 0.18 F | 1.66 ± 0.07 H,I | 9.96 ± 0.51 A,B | 10.98 ± 0.44 A,B | 0.998 | 4.07 ± 0.05 D |
6 | 20.06 ± 0.53 F | 1.32 ± 0.10 F,G,H | 9.04 ± 1.00 A,B | 10.34 ± 0.78 A,B | 0.998 | 5.53 ± 0.19 E |
8 | 20.43 ± 0.57 F | 1.19 ± 0.07 D,E,F,G | 7.29 ± 0.81 A | 8.86 ± 0.55 B | 0.998 | 5.87 ± 0.08 E |
Na2-EDTA 50 mM | ||||||
0 | 19.84 ± 0.93 F | 1.55 ± 0.23 G,H,I | 11.56 ± 1.54 B | 12.95 ± 1.18 B,C | 0.988 | 3.46 ± 0.24 C |
1 | 20.56 ± 0.99 F | 0.60 ± 0.07 B,C | 11.92 ± 2.27 B | 14.81 ± 1.52 C | 0.994 | 3.19 ± 0.21 C |
3 | 15.52 ± 0.20 E | 0.83 ± 0.16 B,C,D | 20.41 ± 0.67 C,D | 22.83 ± 0.28 E | 0.998 | 1.22 ± 0.11 A |
6 | 6.37 ± 0.06 B | 0.51 ± 0.03 A,B | 19.96 ± 0.32 C,D | 24.37 ± 0.11 E | 0.998 | 1.16 ± 0.09 A |
8 | 3.40 ± 0.12 A | 0.12 ± 0.01 A | 25.20 ± 1.13 E | 45.87 ± 1.13 G | 0.996 | -e |
Na2-EDTA 20 mM | ||||||
0 | 19.47 ± 0.78 F | 1.85 ± 0.29 I | 11.98 ± 1.38 B | 13.04 ± 1.09 B,C | 0.992 | 3.46 ± 0.24 C |
1 | 19.19 ± 1.60 F | 0.95 ± 0.20 C,D,E,F | 17.41 ± 2.24 C | 19.03 ± 1.89 D | 0.986 | 3.18 ± 0.25 C |
3 | 14.64 ± 0.20 D,E | 0.91 ± 0.04 B,C,D,E | 19.37 ± 0.32 C,D | 21.68 ± 0.22 D,E | 0.998 | 1.93 ± 0.05 B |
6 | 12.64 ± 0.06 C,D | 1.47 ± 0.02 G,H,I | 22.84 ± 0.05 D,E | 24.25 ± 0.04 E | 0.998 | 1.47 ± 0.18 A,B |
8 | 10.97 ± 0.05 C | 1.19 ± 0.02 D,E,F,G | 26.32 ± 0.09 E | 28.19 ± 0.05 F | 0.998 | - |
*(CO2)max: Maximum increase of the amount of CO2 attained in the headspace (%, v/v); μmax: Maximal rate of CO2 production (CO2/h); λ: Time (h) before the beginning of the production of CO2; MDT: Minimum detection time (h); R2: Determination coefficient. The parameters are accompanied by the standard error; bDays of storage at 4 ℃ of mozzarella cheese; clog CFU/g (mean values ± standard deviation); eBelow the detection limit.