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Protezione degli alimenti mediante basse temperature e caratteristiche dei microrganismi psicrotrofi

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Microbiologia degli alimenti

Part of the book series: Food ((FOOD))

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Estratto

L’impiego delle basse temperature per la conservazione degli alimenti si basa sul fatto che l’attività dei microrganismi può essere rallentata a temperature di poco superiori a 0 °C ed è generalmente inibita a temperature inferiori. La ragione di tale fenomeno è che tutte le reazioni metaboliche dei microrganismi sono catalizzate da enzimi e che la velocità di tali reazioni è funzione della temperatura. Un aumento di temperatura determina un aumento della velocità di reazione. Il coefficiente termico (Q10) è generalmente definito come segue:

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  1. Dipartimento di Scienze Agrarie e degli Alimenti, Università degli Studi di Modena e Reggio Emilia, Italia

    Andrea Pulvirenti

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(2009). Protezione degli alimenti mediante basse temperature e caratteristiche dei microrganismi psicrotrofi. In: Pulvirenti, A. (eds) Microbiologia degli alimenti. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-0786-4_16

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