Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens are common spoilage organisms found within the microbiome of refrigerated vacuum-packaged (VP) beef. Extending and predicting VP beef shelf-life requires knowledge about how spoilage bacteria growth is influenced by environmental extrinsic and intrinsic factors. Multifactorial effects of pH, lactic acid (LA) and glucose on growth kinetics were quantified for C. maltaromaticum, B. thermosphacta and S. liquefaciens within a heat shrink-wrapped VP commercial film containing a simulated beef medium. LA, pH, and undissociated lactic acid (UDLA) significantly affected bacterial growth rate (p < 0.001), whereas 5.55 mM glucose produced a marginal effect. At 1.12 mM UDLA, growth rate and maximum population density decreased 20.9 and 3.5%, 56 and 7%, and 11 and 2% for C. maltaromaticum, B. thermosphacta, and S. liquefaciens, respectively.

肉杆菌maltaromaticum，thermosphacta死环丝菌和粘质是常见的腐败菌冷藏真空包装（VP）牛肉的微生物中发现。延长和预测VP牛肉的保质期需要了解变质细菌生长如何受到环境外部和内在因素的影响的知识。在包含模拟牛肉培养基的热收缩包装VP商业薄膜中，定量了pH，乳酸（LA）和葡萄糖对生长动力学的多因素影响，包括麦芽糖梭菌，嗜热芽孢杆菌和液化链霉菌。LA，pH和未解离的乳酸（UDLA）显着影响细菌的生长速率（p <0.001），而5.55 mM葡萄糖产生了边际效应。在1.12毫UDLA，生长速率和最大人口密度20.9和3.5％，56％和7％，和11和用于降低2％C. maltaromaticum，B. thermosphacta，和S.液化分别。