Predictive modeling for the growth of Listeria monocytogenes as a function of temperature, NaCl, and pH
- Authors
- Park, Shin Young; Choi, Jin-Won; Yeon, Jihye; Lee, Min Jeong; Chung, Duck Hwa; Kim, Min-Gon; Lee, Kyu-Ho; Kim, Keun-Sung; Lee, Dong-Ha; Bahk, Gyung-Jin; Bae, Dong-Ho; Kim, Kwang-Yup; Kim, Cheol-Ho; Ha, Sang-Do
- Issue Date
- Dec-2005
- Publisher
- KOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
- Keywords
- Listeria monocytogenes; surface response models temperature; NaCl; pH
- Citation
- JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.15, no.6, pp 1323 - 1329
- Pages
- 7
- Journal Title
- JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
- Volume
- 15
- Number
- 6
- Start Page
- 1323
- End Page
- 1329
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/24467
- ISSN
- 1017-7825
1738-8872
- Abstract
- A mathematical model was developed for predicting the growth kinetics of Listeria monocytogenes in tryptic soy broth (TSB) as a function of combined effects of temperature, pH.. and NaCl. The TSB containing four different concentrations of NaCl (2, 4 5, and 10%) was initially adjusted to six different pH levels (pH 5, 6, 7, 8, 9, and 10) and incubated at 4, 10, 25, or 37 degrees C. In all experimental variables, the primary growth curves were well fitted (r(2)=0.982 to 0.998) to a Gompertz equation to obtain the lag time (LT) and specific growth rate (SGR). Surface response models were identified as appropriate secondary models for LT and SGR on the basis of coefficient detertmination (r(2)=0.907 for LT. 0.964 for SGR), mean square error (MSE=3.389 for LT, 0.018 for SGR), bias factor (B-r=0.706 for LT, 0.836 for SGR), and accuracy factor (A(f)=1.567 for LT, 1.213 for SGR). Therefore, the developed secondary model proved reliable predictions of the combined effect of temperature, NaCl, and pH on both LT and SGR for L. monocytogenes in TSB.
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- Appears in
Collections - Graduate School > ETC > 1. Journal Articles
- College of Biotechnology & Natural Resource > School of Food Science and Technology > 1. Journal Articles
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