Literature DB >> 7873335

Response surface model of the effect of pH, sodium chloride and sodium nitrite on growth of Yersinia enterocolitica at low temperatures.

S Bhaduri1, C O Turner-Jones, R L Buchanan, J G Phillips.   

Abstract

A fractional factorial design was used to measure the effects and interactions of temperature (5, 12, 19 degrees C), pH (4.5-8.5), sodium chloride (0.5-5%) and sodium nitrite (0-200 micrograms/ml) on the aerobic growth of Y. enterocolitica in brain heart infusion broth. Growth curves were modeled by fitting plate count data to the Gompertz equation. Quadratic models of natural logarithm transformations of the Gompertz B and M values and the derived values for lag phase durations and generation times were obtained using response surface analysis. Predictions based on the models for B and M values were comparable to predictions based on the derived values. These models provide a means for rapidly estimating how the bacterium is likely to respond to any combination of the four variables within the specified ranges.

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Year:  1994        PMID: 7873335     DOI: 10.1016/0168-1605(94)90161-9

Source DB:  PubMed          Journal:  Int J Food Microbiol        ISSN: 0168-1605            Impact factor:   5.277


  3 in total

1.  Maximizing plasmid stability and production of released proteins in Yersinia enterocolitica.

Authors:  H Li; S Bhaduri; W E Magee
Journal:  Appl Environ Microbiol       Date:  1998-05       Impact factor: 4.792

2.  Predictive growth model of the effects of temperature on the growth kinetics of generic Escherichia coli in the Korean traditional rice cake product "Garaetteok".

Authors:  Shin Young Park; Sang-Do Ha
Journal:  J Food Sci Technol       Date:  2017-11-06       Impact factor: 2.701

3.  Mathematical Models for the Effects of pH, Temperature, and Sodium Chloride on the Growth of Bacillus stearothermophilus in Salty Carrots.

Authors:  T M Ng; D W Schaffner
Journal:  Appl Environ Microbiol       Date:  1997-04       Impact factor: 4.792

  3 in total

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