Literature DB >> 16535254

A Combined Model for Growth and Subsequent Thermal Inactivation of Brochothrix thermosphacta.

J Baranyi, A Jones, C Walker, A Kaloti, T P Robinson, B M Mackey.   

Abstract

A mathematical technique for integrating growth and thermal inactivation models of microorganisms into a smooth combined model that can be applied to circumstances under which the temperature gradually rises from growth to inactivation regions is described. For the death part of the model, a correction term is introduced to allow for additional resistance of the cells gained during slow heating. The model was validated with Brochothrix thermosphacta heated in broth at rising temperatures.

Entities:  

Year:  1996        PMID： 16535254      PMCID： PMC1388811          DOI： 10.1128/aem.62.3.1029-1035.1996

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  14 in total

1.  Dynamic mathematical model to predict microbial growth and inactivation during food processing.

Authors:  J F Van Impe; B M Nicolaï; T Martens; J De Baerdemaeker; J Vandewalle
Journal:  Appl Environ Microbiol       Date:  1992-09       Impact factor: 4.792

2.  Modeling of bacterial growth with shifts in temperature.

Authors:  M H Zwietering; J C de Wit; H G Cuppers; K van 't Riet
Journal:  Appl Environ Microbiol       Date:  1994-01       Impact factor: 4.792

3.  Effect of prior heat shock on heat resistance of Listeria monocytogenes in meat.

Authors:  J M Farber; B E Brown
Journal:  Appl Environ Microbiol       Date:  1990-06       Impact factor: 4.792

Review 4.  Tailing of survival curves of bacterial spores.

Authors:  O Cerf
Journal:  J Appl Bacteriol       Date:  1977-02

5.  Nonlogarithmic death rate calculations for Byssochlamys fulva and other microorganisms.

Authors:  A D King; H G Bayne; G Alderton
Journal:  Appl Environ Microbiol       Date:  1979-03       Impact factor: 4.792

6.  Elevation of the heat resistance of Salmonella typhimurium by sublethal heat shock.

Authors:  B M Mackey; C M Derrick
Journal:  J Appl Bacteriol       Date:  1986-11

7.  The effect of transient temperatures on the growth of Salmonella typhimurium LT2. I: Cycling within the growth region.

Authors:  G A Mitchell; T F Brocklehurst; R Parker; A C Smith
Journal:  J Appl Bacteriol       Date:  1994-07

Review 8.  A dynamic approach to predicting bacterial growth in food.

Authors:  J Baranyi; T A Roberts
Journal:  Int J Food Microbiol       Date:  1994-11       Impact factor: 5.277

9.  A new model for bacterial growth in heterogeneous systems.

Authors:  B P Hills; K M Wright
Journal:  J Theor Biol       Date:  1994-05-07       Impact factor: 2.691

10.  Model for bacterial culture growth rate throughout the entire biokinetic temperature range.

Authors:  D A Ratkowsky; R K Lowry; T A McMeekin; A N Stokes; R E Chandler
Journal:  J Bacteriol       Date:  1983-06       Impact factor: 3.490
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  7 in total

1.  Visualization and modelling of the thermal inactivation of bacteria in a model food.

Authors:  S R Bellara; P J Fryer; C M McFarlane; C R Thomas; P M Hocking; B M Mackey
Journal:  Appl Environ Microbiol       Date:  1999-07       Impact factor: 4.792

2.  Variation in resistance of natural isolates of Escherichia coli O157 to high hydrostatic pressure, mild heat, and other stresses.

Authors:  A Benito; G Ventoura; M Casadei; T Robinson; B Mackey
Journal:  Appl Environ Microbiol       Date:  1999-04       Impact factor: 4.792

3.  Development of a structured model for batch cultures of lactic acid bacteria.

Authors:  M A Del Nobile; C Altieri; M R Corbo; M Sinigaglia; E La Notte
Journal:  J Ind Microbiol Biotechnol       Date:  2003-07-09       Impact factor: 3.346

4.  Biological approach to modeling of Staphylococcus aureus high-hydrostatic-pressure inactivation kinetics.

Authors:  Guillermo Cebrián; Chris W Michiels; Pilar Mañas; Santiago Condón
Journal:  Appl Environ Microbiol       Date:  2010-09-03       Impact factor: 4.792

5.  Predictive modelling of Lactobacillus casei KN291 survival in fermented soy beverage.

Authors:  Dorota Zielińska; Zielińska Dorota; Danuta Kołożyn-Krajewska; Kołożyn-Krajewska Danuta; Antoni Goryl; Goryl Antoni; Ilona Motyl
Journal:  J Microbiol       Date:  2014-02-01       Impact factor: 3.422

6.  Effect of pressure-induced changes in the ionization equilibria of buffers on inactivation of Escherichia coli and Staphylococcus aureus by high hydrostatic pressure.

Authors:  Elisa Gayán; Santiago Condón; Ignacio Álvarez; Maria Nabakabaya; Bernard Mackey
Journal:  Appl Environ Microbiol       Date:  2013-04-26       Impact factor: 4.792

7.  Quantification of the effects of salt stress and physiological state on thermotolerance of Bacillus cereus ATCC 10987 and ATCC 14579.

Authors:  Heidy M W den Besten; Marios Mataragas; Roy Moezelaar; Tjakko Abee; Marcel H Zwietering
Journal:  Appl Environ Microbiol       Date:  2006-09       Impact factor: 4.792
  7 in total

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