Literature DB >> 3624108

Model for combined effect of temperature and salt concentration/water activity on the growth rate of Staphylococcus xylosus.

T A McMeekin, R E Chandler, P E Doe, C D Garland, J Olley, S Putro, D A Ratkowsky.   

Abstract

The combined effect of temperature and NaCl concentration/water activity on the growth rate of a strain of halotolerant Staphylococcus is described by the square-root models which had been used previously to model temperature dependence only. The model square root r = b(T-T min) is shown to be a special case of the Bĕlehrádek temperature function which is given by r = a(T-alpha)d. The constant alpha is the socalled 'biological zero' and equivalent to T min in the square-root models. This and the exponent d = 2 were unaffected by changing NaCl concentration/water activity. The Bĕlehrádek-type equations are preferable to the Arrhenius equation in that their parameters do not change with temperature. The constancy of T min allows derivation of a simple expression relating growth rate of strain CM21/3 to temperature and salt concentration/water activity within the range of linear response to temperature predicted by the square-root model.

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Year:  1987        PMID: 3624108     DOI: 10.1111/j.1365-2672.1987.tb02687.x

Source DB:  PubMed          Journal:  J Appl Bacteriol        ISSN: 0021-8847


  13 in total

1.  Combined effects of pH and sugar on growth rate of Zygosaccharomyces rouxii, a bakery product spoilage yeast.

Authors:  J M Membré; M Kubaczka; C Chéné
Journal:  Appl Environ Microbiol       Date:  1999-11       Impact factor: 4.792

2.  Modelling Bacterial Growth of Lactobacillus curvatus as a Function of Acidity and Temperature.

Authors:  T Wijtzes; J C de Wit; R Van't; M H Zwietering
Journal:  Appl Environ Microbiol       Date:  1995-07       Impact factor: 4.792

3.  A model for the combined effects of temperature and salt concentration on growth rate of food spoilage molds.

Authors:  H G Cuppers; S Oomes; S Brul
Journal:  Appl Environ Microbiol       Date:  1997-10       Impact factor: 4.792

4.  Temperature-dependent growth kinetics of Escherichia coli ML 30 in glucose-limited continuous culture.

Authors:  K Kovárová; A J Zehnder; T Egli
Journal:  J Bacteriol       Date:  1996-08       Impact factor: 3.490

5.  Modelling the growth rate of Escherichia coli as a function of pH and lactic acid concentration.

Authors:  K A Presser; D A Ratkowsky; T Ross
Journal:  Appl Environ Microbiol       Date:  1997-06       Impact factor: 4.792

6.  Comparing nonsynergy gamma models and interaction models to predict growth of emetic Bacillus cereus for combinations of pH and water activity values.

Authors:  Elisabeth G Biesta-Peters; Martine W Reij; Marcel H Zwietering; Leon G M Gorris
Journal:  Appl Environ Microbiol       Date:  2011-06-24       Impact factor: 4.792

7.  The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation.

Authors:  F Leroy; L de Vuyst
Journal:  Appl Environ Microbiol       Date:  1999-12       Impact factor: 4.792

8.  Physicochemical parameters for growth of the sea ice bacteria Glaciecola punicea ACAM 611(T) and Gelidibacter sp. strain IC158.

Authors:  D S Nichols; A R Greenhill; C T Shadbolt; T Ross; T A McMeekin
Journal:  Appl Environ Microbiol       Date:  1999-08       Impact factor: 4.792

Review 9.  Utility of phenomenological models for describing temperature dependence of bacterial growth.

Authors:  A Heitzer; H P Kohler; P Reichert; G Hamer
Journal:  Appl Environ Microbiol       Date:  1991-09       Impact factor: 4.792

10.  Sodium chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH 1174, originating from fermented sausage.

Authors:  Jurgen Verluyten; Winy Messens; Luc De Vuyst
Journal:  Appl Environ Microbiol       Date:  2004-04       Impact factor: 4.792

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