Table 2.
Estimated kinetic parameters of different microbial groups in sterile pork meat stored at 10 °C.
| Inoculation | Lag Phase (h) 1 |
y0 (log10CFU/g) 2 |
yend (log10CFU/g) 3 |
μmax (h−1) 4 |
R2 |
|---|---|---|---|---|---|
| Monoculture | |||||
| P. fragi (F) | 1.24 ± 3.01 | 1.99 ± 0.14 | 10.18 ± 0.17 | 0.09 ± 0.00 | 1.00 |
| P. putida (P) | 13.87 ± 9.63 | 2.80 ± 0.39 | 9.34 ± 0.54 | 0.07 ± 0.01 | 0.95 |
| Ln. mesenteroides (M) | 8.82 ± 7.92 | 1.86 ± 0.33 | 7.93 ± 0.37 | 0.08 ± 0.01 | 0.96 |
| Lb. sakei (S) | 24.72 ± 6.32 | 2.02 ± 0.19 | 7.49 ± 0.31 | 0.06 ± 0.01 | 0.97 |
| Dual Culture | |||||
| F + P (CF) | 2.22 ± 3.3 | 2.35 ± 0.15 | 9.52 ± 0.14 | 0.08 ± 0.00 | 0.99 |
| M + S (MF) | 26.77 ± 6.17 | 2.36 ± 0.26 | 7.91 ± 0.31 | 0.10 ± 0.01 | 0.95 |
| Cocktail | |||||
| CF (cocktail) | 17.80± 5.09 | 1.73± 0.23 | 9.27± 0.29 | 0.09± 0.01 | 0.99 |
| MF (cocktail) | 10.31± 6.24 | 2.04± 0.22 | 8.28± 0.28 | 0.06± 0.01 | 0.98 |
1: lag phase, 2y0: initial microbial population, 3yend: final microbial population, and 4μmax: maximum specific growth rate. CF: dual cultures of P. fragi and P. putida, MF: dual cultures of Ln. mesenteroides and Lb. sakei. The description of coded treatments is referred to in Table S1.