Effect of the substrate's microstructure on the growth of Listeria monocytogenes

- Effect of substrate's microstructure on the growth of Listeria monocytogenes.
- L. monocytogenes grew faster in liquid medium than in gels.
- Calcium alginate and gelatin gels affected microbial growth in a different way.
- Temperature and glucose modified the inhibitory effect of the substrate.
- Gel elasticity (tanδ = G″/G′) was related to maximum specific growth rate.

The effect of the microstructure of the medium on the growth of the food-borne pathogen Listeria monocytogenes was studied. The pathogen's growth kinetics was evaluated using liquid substrates and gels formed from different concentrations of sodium alginate (3.0% w/w) and gelatin (0-30.0% w/w). These results were further verified using a model dairy product with solid concentrations varying from 10.0 to 40.0% w/w. The pathogen's growth was faster in the liquid media than in the gels regardless of the gelling agent employed. The substrate's microstructure, apart from altering the growth pattern from planktonic to colonial, resulted in microbial growth suppression; however, each system affected the microorganism's growth in a different way. The suppressing effect of the substrate's microstructure on microbial growth was also dependent on temperature, while the presence of glucose in the solid medium accelerated microbial growth, thus reducing substantially the difference in growth kinetics between the gels and the liquid media. Any increase in the hydrocolloid concentration, which was also reflected in the rheological properties of the structured samples, resulted in a reduction of growth rate and in an increase of the lag phase of the pathogen. Overall, the gelation of the medium was found to exert a stress on the microorganism since the sol-gel transition, when the pathogen was already at the exponential growth phase, resulted in an additional lag phase or a decrease in the growth rate. The relationship between maximum specific growth rate and loss tangent of the gels (tanδ = G″/G′) was explored, pointing to the possible use of a single structural parameter to describe food matrix effects on microbial growth kinetics.