Literature DB >> 8217514

A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta.

P J McClure1, J Baranyi, E Boogard, T M Kelly, T A Roberts.   

Abstract

Growth of Brochothrix thermosphacta was observed under ranges of pH (5.6-6.8), NaCl (0.5-8.0% w/v) and incubation temperature (1-30 degrees C). In order to compare different approaches, two models were used to fit growth curves to viable count data, and to calculate parameters from those fitted curves. Growth responses as a function of pH, NaCl and temperature were described with a quadratic function which was then used to predict growth within the limits where growth was observed. The predictions of the model show good agreement with published observations from other laboratories.

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Year:  1993        PMID: 8217514     DOI: 10.1016/0168-1605(93)90074-q

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


  8 in total

1.  Predictive modeling of the shelf life of fish under nonisothermal conditions.

Authors:  K Koutsoumanis
Journal:  Appl Environ Microbiol       Date:  2001-04       Impact factor: 4.792

2.  Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat, and validation of the model under dynamic temperature conditions.

Authors:  K Koutsoumanis; A Stamatiou; P Skandamis; G-J E Nychas
Journal:  Appl Environ Microbiol       Date:  2006-01       Impact factor: 4.792

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

Authors:  J Baranyi; A Jones; C Walker; A Kaloti; T P Robinson; B M Mackey
Journal:  Appl Environ Microbiol       Date:  1996-03       Impact factor: 4.792

4.  Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity.

Authors:  Lysiane Fougy; Marie-Hélène Desmonts; Gwendoline Coeuret; Christine Fassel; Erwann Hamon; Bernard Hézard; Marie-Christine Champomier-Vergès; Stéphane Chaillou
Journal:  Appl Environ Microbiol       Date:  2016-06-13       Impact factor: 4.792

5.  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

6.  Development and validation of experimental protocols for use of cardinal models for prediction of microorganism growth in food products.

Authors:  Anthony Pinon; Marcel Zwietering; Louise Perrier; Jeanne-Marie Membré; Benoît Leporq; Eric Mettler; Dominique Thuault; Louis Coroller; Valérie Stahl; Michèle Vialette
Journal:  Appl Environ Microbiol       Date:  2004-02       Impact factor: 4.792

7.  Optimal resting-growth strategies of microbial populations in fluctuating environments.

Authors:  Nico Geisel; Jose M G Vilar; J Miguel Rubi
Journal:  PLoS One       Date:  2011-04-15       Impact factor: 3.240

8.  Thymus Vulgaris (Red Thyme) and Caryophyllus Aromaticus (Clove) Essential Oils to Control Spoilage Microorganisms in Pork Under Modified Atmosphere.

Authors:  Serena D'Amato; Giovanni Mazzarrino; Chiara Rossi; Annalisa Serio; Clemencia Chaves López; Gaetano Vitale Celano; Antonello Paparella
Journal:  Ital J Food Saf       Date:  2016-08-03
  8 in total

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