Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products.

Pathogens and spoilage organisms occurring in meat products were screened in laboratory media, according to a method of Eklund (1983), in order to determine the specific inhibitory effect of lactate on growth of these microorganisms under optimum growth conditions (pH 6.5, 20 degrees C). In general, Gram-positive bacteria were more sensitive towards lactate than Gram-negative bacteria. It was shown especially, that strains that were able to grow at water activities of 0.95 and below in the presence of NaCl (Staphylococcus aureus, Listeria monocytogenes, Brochothrix thermosphacta) were inhibited by sodium lactate (NaL). It appeared, that yeasts were resistant to large amounts of NaL (> 10% w/v). However, NaL had a specific inhibitory effect on growth of these organisms when compared to the effect of NaCl. These results indicate that lactate addition to food products with a pH near neutrality offers good prospects for shelf life prolongation.