Inactivation kinetics of Listeria monocytogenes in Turkish White cheese during the ripening period Original Research Article

This study was carried out to evaluate inactivation kinetic parameters (rate constant, k, and decimal reduction time, D) of Listeria monocytogenes based on the first-order rate model in Turkish Feta cheese. All kinetic behaviour studies were well described by the first-order model (R2>0.91). The rate of microbial reduction was higher in cheese made with starter than the cheese made without starter as indicated by the associated lower D values. There were significant differences (P<0.05) in D values of L. monocytogenes and aerobic plate counts between cheese made with and without starter. The initial numbers of L. monocytogenes significantly (P<0.01) effected the survival of microorganisms during the ripening period. Inactivation rates were influenced by initial numbers of bacteria, types of microorganisms (L. monocytogenes and aerobic plate count), starter culture, and salting.