Microbial modeling of Alicyclobacillus acidoterrestris CRA 7152 growth in orange juice with nisin added.
Identifieur interne : 000B66 ( PubMed/Checkpoint ); précédent : 000B65; suivant : 000B67Microbial modeling of Alicyclobacillus acidoterrestris CRA 7152 growth in orange juice with nisin added.
Auteurs : Wilmer Edgard Luera Pe A [Brésil] ; Pilar Rodriguez De MassaguerSource :
- Journal of food protection [ 0362-028X ] ; 2006.
English descriptors
- KwdEn :
- Adaptation, Physiological, Anti-Bacterial Agents (pharmacology), Beverages (microbiology), Citrus sinensis (microbiology), Dose-Response Relationship, Drug, Food Contamination (analysis), Food Handling (methods), Food Microbiology, Food Preservation (methods), Gram-Positive Endospore-Forming Rods (drug effects), Gram-Positive Endospore-Forming Rods (growth & development), Gram-Positive Endospore-Forming Rods (physiology), Hydrogen-Ion Concentration, Kinetics, Models, Biological, Nisin (pharmacology), Spores, Bacterial (drug effects), Spores, Bacterial (growth & development), Temperature, Time Factors.
- MESH :
- chemical , pharmacology : Anti-Bacterial Agents, Nisin.
- analysis : Food Contamination.
- drug effects : Gram-Positive Endospore-Forming Rods, Spores, Bacterial.
- growth & development : Gram-Positive Endospore-Forming Rods, Spores, Bacterial.
- methods : Food Handling, Food Preservation.
- microbiology : Beverages, Citrus sinensis.
- physiology : Gram-Positive Endospore-Forming Rods.
- Adaptation, Physiological, Dose-Response Relationship, Drug, Food Microbiology, Hydrogen-Ion Concentration, Kinetics, Models, Biological, Temperature, Time Factors.
Abstract
The adaptation time of Alicyclobacillus acidoterrestris CRA 7152 in orange juice was determined as a response to pH (3 to 5.8), temperature (20 to 54 degrees C), soluble solids concentration ((o)Brix; 11 to 19 (o)Brix), and nisin concentration (0 to 70 IU/ ml) effects. A four-factor central composite rotational design was used. Viable microorganisms were enumerated by plating on K medium (pH 3.7). Two primary models were used to represent growth and adaptation time. A second-order polynomial model was applied to analyze the effects of factors. Results showed that the Baranyi and Roberts model was better than the modified Gompertz model, considering the determination coefficient (R2) for experimental data description. Inhibition of bacteria can be obtained through several studied combinations for at least 47 days of storage. The shortest period of adaptation was observed between 37 to 45 degrees C, with pHs between 4 and 5, yet the longest periods of adaptation could be obtained around 20 degrees C with pHs close to 3.0. Statistical analysis of the quadratic model showed that the adaptation time increased as temperature or pH decreased, and as nisin concentration or soluble solids increased. The model showed that adaptation time has a minimum value for juice without nisin added, with 13.5% soluble solids, pH 5.0, and incubated at 43.8 degrees C. The statistical parameters that validated this model were an R2 of 0.816, a bias factor of 0.96, and an accuracy factor of 1.14. Manipulation of more than one factor, as well as the use of an antimicrobial agent, can be an alternative to preventing the development of A. acidoterrestris in orange juice, thus contributing to increased orange juice shelf life.
PubMed: 16924916
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Microbial modeling of Alicyclobacillus acidoterrestris CRA 7152 growth in orange juice with nisin added.</title><author><name sortKey="Pe A, Wilmer Edgard Luera" sort="Pe A, Wilmer Edgard Luera" uniqKey="Pe A W" first="Wilmer Edgard Luera" last="Pe A">Wilmer Edgard Luera Pe A</name><affiliation wicri:level="3"><nlm:affiliation>Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Departamento de Ciências de Alimentos, CP 6121, CEP 13083-862, Campinas, São Paulo, Brazil.</nlm:affiliation><country xml:lang="fr">Brésil</country><wicri:regionArea>Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Departamento de Ciências de Alimentos, CP 6121, CEP 13083-862, Campinas, São Paulo</wicri:regionArea><placeName><settlement type="city">São Paulo</settlement><region type="state">État de São Paulo</region></placeName></affiliation></author><author><name sortKey="De Massaguer, Pilar Rodriguez" sort="De Massaguer, Pilar Rodriguez" uniqKey="De Massaguer P" first="Pilar Rodriguez" last="De Massaguer">Pilar Rodriguez De Massaguer</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2006">2006</date><idno type="RBID">pubmed:16924916</idno><idno type="pmid">16924916</idno><idno type="wicri:Area/PubMed/Corpus">000C08</idno><idno type="wicri:Area/PubMed/Curation">000C08</idno><idno type="wicri:Area/PubMed/Checkpoint">000C08</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Microbial modeling of Alicyclobacillus acidoterrestris CRA 7152 growth in orange juice with nisin added.</title><author><name sortKey="Pe A, Wilmer Edgard Luera" sort="Pe A, Wilmer Edgard Luera" uniqKey="Pe A W" first="Wilmer Edgard Luera" last="Pe A">Wilmer Edgard Luera Pe A</name><affiliation wicri:level="3"><nlm:affiliation>Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Departamento de Ciências de Alimentos, CP 6121, CEP 13083-862, Campinas, São Paulo, Brazil.</nlm:affiliation><country xml:lang="fr">Brésil</country><wicri:regionArea>Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Departamento de Ciências de Alimentos, CP 6121, CEP 13083-862, Campinas, São Paulo</wicri:regionArea><placeName><settlement type="city">São Paulo</settlement><region type="state">État de São Paulo</region></placeName></affiliation></author><author><name sortKey="De Massaguer, Pilar Rodriguez" sort="De Massaguer, Pilar Rodriguez" uniqKey="De Massaguer P" first="Pilar Rodriguez" last="De Massaguer">Pilar Rodriguez De Massaguer</name></author></analytic><series><title level="j">Journal of food protection</title><idno type="ISSN">0362-028X</idno><imprint><date when="2006" type="published">2006</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Adaptation, Physiological</term><term>Anti-Bacterial Agents (pharmacology)</term><term>Beverages (microbiology)</term><term>Citrus sinensis (microbiology)</term><term>Dose-Response Relationship, Drug</term><term>Food Contamination (analysis)</term><term>Food Handling (methods)</term><term>Food Microbiology</term><term>Food Preservation (methods)</term><term>Gram-Positive Endospore-Forming Rods (drug effects)</term><term>Gram-Positive Endospore-Forming Rods (growth & development)</term><term>Gram-Positive Endospore-Forming Rods (physiology)</term><term>Hydrogen-Ion Concentration</term><term>Kinetics</term><term>Models, Biological</term><term>Nisin (pharmacology)</term><term>Spores, Bacterial (drug effects)</term><term>Spores, Bacterial (growth & development)</term><term>Temperature</term><term>Time Factors</term></keywords><keywords scheme="MESH" type="chemical" qualifier="pharmacology" xml:lang="en"><term>Anti-Bacterial Agents</term><term>Nisin</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Food Contamination</term></keywords><keywords scheme="MESH" qualifier="drug effects" xml:lang="en"><term>Gram-Positive Endospore-Forming Rods</term><term>Spores, Bacterial</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Gram-Positive Endospore-Forming Rods</term><term>Spores, Bacterial</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Handling</term><term>Food Preservation</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Beverages</term><term>Citrus sinensis</term></keywords><keywords scheme="MESH" qualifier="physiology" xml:lang="en"><term>Gram-Positive Endospore-Forming Rods</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Adaptation, Physiological</term><term>Dose-Response Relationship, Drug</term><term>Food Microbiology</term><term>Hydrogen-Ion Concentration</term><term>Kinetics</term><term>Models, Biological</term><term>Temperature</term><term>Time Factors</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The adaptation time of Alicyclobacillus acidoterrestris CRA 7152 in orange juice was determined as a response to pH (3 to 5.8), temperature (20 to 54 degrees C), soluble solids concentration ((o)Brix; 11 to 19 (o)Brix), and nisin concentration (0 to 70 IU/ ml) effects. A four-factor central composite rotational design was used. Viable microorganisms were enumerated by plating on K medium (pH 3.7). Two primary models were used to represent growth and adaptation time. A second-order polynomial model was applied to analyze the effects of factors. Results showed that the Baranyi and Roberts model was better than the modified Gompertz model, considering the determination coefficient (R2) for experimental data description. Inhibition of bacteria can be obtained through several studied combinations for at least 47 days of storage. The shortest period of adaptation was observed between 37 to 45 degrees C, with pHs between 4 and 5, yet the longest periods of adaptation could be obtained around 20 degrees C with pHs close to 3.0. Statistical analysis of the quadratic model showed that the adaptation time increased as temperature or pH decreased, and as nisin concentration or soluble solids increased. The model showed that adaptation time has a minimum value for juice without nisin added, with 13.5% soluble solids, pH 5.0, and incubated at 43.8 degrees C. The statistical parameters that validated this model were an R2 of 0.816, a bias factor of 0.96, and an accuracy factor of 1.14. Manipulation of more than one factor, as well as the use of an antimicrobial agent, can be an alternative to preventing the development of A. acidoterrestris in orange juice, thus contributing to increased orange juice shelf life.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">16924916</PMID><DateCreated><Year>2006</Year><Month>8</Month><Day>23</Day></DateCreated><DateCompleted><Year>2006</Year><Month>09</Month><Day>07</Day></DateCompleted><DateRevised><Year>2009</Year><Month>1</Month><Day>10</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Print">0362-028X</ISSN><JournalIssue CitedMedium="Print"><Volume>69</Volume><Issue>8</Issue><PubDate><Year>2006</Year><Month>Aug</Month></PubDate></JournalIssue><Title>Journal of food protection</Title><ISOAbbreviation>J. Food Prot.</ISOAbbreviation></Journal><ArticleTitle>Microbial modeling of Alicyclobacillus acidoterrestris CRA 7152 growth in orange juice with nisin added.</ArticleTitle><Pagination><MedlinePgn>1904-12</MedlinePgn></Pagination><Abstract><AbstractText>The adaptation time of Alicyclobacillus acidoterrestris CRA 7152 in orange juice was determined as a response to pH (3 to 5.8), temperature (20 to 54 degrees C), soluble solids concentration ((o)Brix; 11 to 19 (o)Brix), and nisin concentration (0 to 70 IU/ ml) effects. A four-factor central composite rotational design was used. Viable microorganisms were enumerated by plating on K medium (pH 3.7). Two primary models were used to represent growth and adaptation time. A second-order polynomial model was applied to analyze the effects of factors. Results showed that the Baranyi and Roberts model was better than the modified Gompertz model, considering the determination coefficient (R2) for experimental data description. Inhibition of bacteria can be obtained through several studied combinations for at least 47 days of storage. The shortest period of adaptation was observed between 37 to 45 degrees C, with pHs between 4 and 5, yet the longest periods of adaptation could be obtained around 20 degrees C with pHs close to 3.0. Statistical analysis of the quadratic model showed that the adaptation time increased as temperature or pH decreased, and as nisin concentration or soluble solids increased. The model showed that adaptation time has a minimum value for juice without nisin added, with 13.5% soluble solids, pH 5.0, and incubated at 43.8 degrees C. The statistical parameters that validated this model were an R2 of 0.816, a bias factor of 0.96, and an accuracy factor of 1.14. Manipulation of more than one factor, as well as the use of an antimicrobial agent, can be an alternative to preventing the development of A. acidoterrestris in orange juice, thus contributing to increased orange juice shelf life.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Peña</LastName><ForeName>Wilmer Edgard Luera</ForeName><Initials>WE</Initials><AffiliationInfo><Affiliation>Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Departamento de Ciências de Alimentos, CP 6121, CEP 13083-862, Campinas, São Paulo, Brazil.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>de Massaguer</LastName><ForeName>Pilar Rodriguez</ForeName><Initials>PR</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. 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MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D016937" MajorTopicYN="N">Gram-Positive Endospore-Forming Rods</DescriptorName><QualifierName UI="Q000187" MajorTopicYN="N">drug effects</QualifierName><QualifierName UI="Q000254" MajorTopicYN="N">growth & development</QualifierName><QualifierName UI="Q000502" MajorTopicYN="Y">physiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D006863" MajorTopicYN="N">Hydrogen-Ion Concentration</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D007700" MajorTopicYN="N">Kinetics</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008954" MajorTopicYN="Y">Models, Biological</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D009561" MajorTopicYN="N">Nisin</DescriptorName><QualifierName UI="Q000494" MajorTopicYN="Y">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013171" MajorTopicYN="N">Spores, Bacterial</DescriptorName><QualifierName UI="Q000187" MajorTopicYN="N">drug effects</QualifierName><QualifierName UI="Q000254" MajorTopicYN="N">growth & development</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013696" MajorTopicYN="N">Temperature</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D013997" MajorTopicYN="N">Time Factors</DescriptorName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="pubmed"><Year>2006</Year><Month>8</Month><Day>24</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2006</Year><Month>9</Month><Day>8</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2006</Year><Month>8</Month><Day>24</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">16924916</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Brésil</li></country><region><li>État de São Paulo</li></region><settlement><li>São Paulo</li></settlement></list><tree><noCountry><name sortKey="De Massaguer, Pilar Rodriguez" sort="De Massaguer, Pilar Rodriguez" uniqKey="De Massaguer P" first="Pilar Rodriguez" last="De Massaguer">Pilar Rodriguez De Massaguer</name></noCountry><country name="Brésil"><region name="État de São Paulo"><name sortKey="Pe A, Wilmer Edgard Luera" sort="Pe A, Wilmer Edgard Luera" uniqKey="Pe A W" first="Wilmer Edgard Luera" last="Pe A">Wilmer Edgard Luera Pe A</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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