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Updated: Jan 27, 2026

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
Method for Selection of Lactic Acid Bacteria and Determination of Minimum Temperature for Meat Fermentations
1Division of Agriculture, Food Quality Program, Arizona State University, Tempe, Arizona 85287.
Abstract:
Arrhenius plots for the fermentation of dextrose in meat by Pediococcus acidilactici and Pediococcus pentosaceus showed discontinuities at 32 and 24°C, respectively. The Arrhenius energy of activation (Ea) of P. pentosaceus was 25% lower than that of P. acidilactici at temperatures above the discontinuity. The Ea of P. acidilactici and of P. pentosaceus increased about 2- and 3-fold, respectively, at temperatures below the discontinuity. The Ea can be used for selection of efficient starter culture strains. The temperature of discontinuity may be used to determine the lowest efficient temperature for lactic acid fermentation.
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