Abstract:
:A simple model was proposed to describe the effect of water activity (Aw) on the radial growth rate of moulds. This model is deduced from the cardinal model family proposed by Rosso in 1995, which is only defined from cardinal values of environmental factors (minimum, optimum and maximum values), the growth rate observed at the optimal value of the environmental factors, and n, a shape parameter. For Aw, a simple form of cardinal model is proposed. This form is obtained for n = 2 and Aw(max) = 1.0 (pure water). The final model is so defined from only three parameters: Aw(min), Aw(opt), and optimal radial growth rate (RGR(opt)). This model was successfully fitted on a data set of Aspergillus flavus, Aspergillus nomius, Aspergillus oryzae, Aspergillus parasiticus, Aspergillus candidus, Aspergillus sydowii, Eurotium amstelodami, Eurotium chevalieri, and Xeromyces bisporus. The same quality of fit was obtained for different solutes used to control the Aw (NaCl, glucose/fructose mixture, glycerol), and at different pH values. From this model and using cardinal values extracted from the literature, theoretical evolutions of the RGR of enicillium roqueforti, and Paecilomyces variotii, were proposed and superimposed on data published in the literature. The results showed a good concordance between the predicted and the observed values for these species. The use of this model in Predictive Microbiology is discussed.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Rosso L,Robinson TPdoi
10.1016/s0168-1605(00)00469-4subject
Has Abstractpub_date
2001-02-15 00:00:00pages
265-73issue
3eissn
0168-1605issn
1879-3460pii
S0168160500004694journal_volume
63pub_type
杂志文章abstract::Listeria monocytogenes is a food-borne pathogen that can persist for years in food processing plants. It has been hypothesized that this could be due to the development of tolerance or resistance to the disinfectants used. The purpose of the present study was to determine whether biocide resistance or tolerance would ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.09.009
更新日期:2012-11-01 00:00:00
abstract::The inactivation of Salmonella Senftenberg 775W by ultrasonic waves (20 kHz, 117 microm) under pressure (175 kPa) treatments at sublethal (manosonication; MS) and lethal temperatures (manothermosonication; MTS) in media of different water activities has been investigated. Heat decimal reduction time values increased u...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2005.11.011
更新日期:2006-04-25 00:00:00
abstract::Variations in length and sequence of the 16S/23S spacer region of Enterococcus faecium provided the basis for development of simple PCR and dot-blot hybridisation assays that enabled the differentiation of potentially probiotic Enterococcus faecium strains from Lactobacillus delbrueckii subsp. bulgaricus and Streptoco...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(03)00180-6
更新日期:2003-12-01 00:00:00
abstract::Salmonella arizonae (SA) and S. gallinarum (SG) are of economic importance to international poultry production because of their pathogenesis in young poultry during the first week after hatching. Previous studies from our laboratory have shown immune lymphokines (ILK) produced by S. enteritidis (SE)-immunized chickens...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(99)00036-7
更新日期:1999-05-01 00:00:00
abstract::The aim of the current study was to improve the antifungal activity of eight lactic acid bacterial (LAB) strains by the addition of phenylpyruvic acid (PPA), a precursor of the antifungal compound phenyllactic acid (PLA), to a defined growth medium (DM). The effect of PPA addition on the LABs antifungal activity relat...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.01.011
更新日期:2016-04-02 00:00:00
abstract::The effects of Lactobacillus plantarum UFLA CH3, Pediococcus acidilactici UFLA BFFCX 27.1, and Torulaspora delbrueckii UFLA FFT2.4 inoculation on the volatile compound profile of fermentation of Cucumeropsis mannii cotyledons were investigated. Different microbial associations were used as starters. All associations d...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2014.09.030
更新日期:2015-01-02 00:00:00
abstract::A modular process risk model approach was used to assess health risks associated with Salmonella spp. after consumption of the Danish meatball product (frikadeller) produced with fresh pork in a catering unit. Meatball production and consumption were described as a series of processes (modules), starting from 1.3kg me...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2014.10.010
更新日期:2015-03-02 00:00:00
abstract::Thirty two weaned pigs (24 d-old) were fed a diet without or with 1% (w/w) thymol. Pigs from each dietary treatment remained unchallenged or were challenged with Salmonella enterica serovar typhimurium. Jejunal content was collected and molecular microbial diversity was investigated using 16S rRNA gene polymerase chai...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2008.05.035
更新日期:2008-08-15 00:00:00
abstract::The amino acid conversion to volatile compounds by lactic acid bacteria is important for aroma formation in cheese. In this work, we analyzed the effect of the lytic bacteriocin Lacticin 3147 on transamination of isoleucine and further formation of the volatile compound 2-methylbutanal in cheese. The Lacticin 3147 pro...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2003.11.018
更新日期:2004-06-15 00:00:00
abstract::Bacillus cereus is a food-borne human pathogen and food spoilage organism. Spores and vegetative cells of B. cereus can be found almost everywhere and therefore often end up in food processing equipment and food products. To remove spores and vegetative cells from food or equipment, harsh treatments such as high tempe...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2011.08.004
更新日期:2011-11-15 00:00:00
abstract::The objective of this study is to determine the interactions between high hydrostatic pressure, pressurization temperature, time and pH during pressurization on death and injury of pressure-resistant and pressure-sensitive strains of four foodborne pathogens: Staphylococcus aureus 485 and 765, Listeria ,monocytogenes ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(00)00324-x
更新日期:2000-09-15 00:00:00
abstract::In the present work, the occurrence of yeasts in different types of typical Sardinian ewe's cheeses (32 samples of pecorino, 32 of caciotta, 40 of feta, 56 of ricotta) was determined. For the strains isolated the following properties were studied: proteolytic and lipolytic activities, the ability to grow at different ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00572-4
更新日期:2001-09-19 00:00:00
abstract::The effect of enhanced proteolysis on amine formation by amino acid decarboxylase positive Lactobacillus sp. during Gouda cheese ripening was examined. A commercial proteolytic enzyme preparation was added to pasteurized milk prior to cheese preparation. The effect of this manipulation on the formation of putrescine, ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(98)00118-4
更新日期:1998-10-20 00:00:00
abstract::Predicting microbial survival requires reference parameters for each micro-organism of concern. When data are abundant and publicly available, a meta-analysis is a useful approach for assessment of these parameters, which can be performed with hierarchical Bayesian modeling. Geobacillus stearothermophilus is a major a...
journal_title:International journal of food microbiology
pub_type: 杂志文章,meta分析
doi:10.1016/j.ijfoodmicro.2012.12.001
更新日期:2013-02-01 00:00:00
abstract::Lactic acid bacteria belonging to the genus Lactobacillus are known to convert glycerol into 3-hydroxypropionaldehyde (3-HPA) during anaerobic glycerol fermentation. Wine quality can be gravely compromised by the accumulation of 3-HPA, due to its spontaneous conversion to acrolein under wine making conditions. Acrolei...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2009.10.012
更新日期:2010-01-31 00:00:00
abstract::Based on reaction kinetics and thermodynamic considerations a mathematical model was developed to describe the thermal death rate of microbes as a function of environmental factors such as temperature, water activity, pH and redox potential. The mathematical model is discussed and validated by fitting to data sets of ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(00)00474-8
更新日期:2001-03-20 00:00:00
abstract::Thermal processing of Low Acid Canned Foods (LACF), which are safe and shelf-stable at ambient temperature for several years, results in heat inactivation of all vegetative microorganisms and the partial or total inactivation of spores. Good Manufacturing Hygienic Practices include stability tests for managing the pat...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2013.04.019
更新日期:2013-07-15 00:00:00
abstract::The purpose of this study was to investigate the suitability of Fourier transform infrared (FTIR) spectroscopy as rapid technique to be used to investigate the secondary structure of proteins in aqueous solution and its changes as a consequence of microbial proteolytic activity as well as to assess or identify the con...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00578-5
更新日期:2001-09-19 00:00:00
abstract::The lactoperoxidase system (LPS) and monolaurin (ML) are potential natural antimicrobial agents for use in foods. The LPS is considered to have greatest activity against Gram-negative bacteria while ML is usually considered to have greatest activity against Gram-positive bacteria. An LPS-ML combination system (utilizi...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00698-5
更新日期:2002-02-25 00:00:00
abstract::Lactobacillus casei pseudoplantarum 371 isolated from a silage inoculant was found to inhibit aflatoxins B1 and G1 biosynthesis by Aspergillus flavus subsp. parasiticus NRRI. 2999, in liquid medium. The inhibitory activity in the Lactobacillus cell-free supernatant was found to be sensitive to proteolytic enzymes such...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(96)01176-2
更新日期:1997-02-01 00:00:00
abstract::Forty-three South African Torulaspora delbrueckii yeast isolates from the ARC Infruitec-Nietvoorbij yeast culture collection, the T. delbrueckii type strain (CBS 1146), one reference T. delbrueckii strain (CBS 4663), two T. delbrueckii strains isolated from commercial yeast blends (Viniflora® Harmony.nsac and Viniflor...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2013.02.011
更新日期:2013-05-15 00:00:00
abstract::The antifungal activity of food additives or 'generally recognized as safe' (GRAS) compounds was tested in vitro against Botrytis cinerea and Alternaria alternata. Radial mycelial growth of each pathogen was measured in PDA Petri dishes amended with food preservatives at 0.2, 1.0, or 2.0% (v/v) after 3, 5, and 7 days ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2013.08.001
更新日期:2013-09-16 00:00:00
abstract::Acetic acid bacteria are used for industrial vinegar production because of their remarkable ability to oxidize ethanol and high resistance to acetic acid. Although several molecular machineries responsible for acetic acid resistance in acetic acid bacteria have been reported, the entire mechanism that confers acetic a...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/j.ijfoodmicro.2007.05.015
更新日期:2008-06-30 00:00:00
abstract::The impact of temperature fluctuations in a simulated cold distribution chain, typical of commercial practice, was investigated on both the microbial and sensorial quality of equilibrium modified atmosphere (EMA) packaged minimally processed vegetables. The internal O2 concentration of the designed packages could be p...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00669-9
更新日期:2002-03-01 00:00:00
abstract::In this investigation, the resistance of enterotoxigenic Staphylococcus aureus to short-wave ultraviolet light (UV-C) and to combined UV C-heat (UV-H) treatments in buffers and in liquid foods with different physicochemical characteristics was studied. Microbial resistance to UV-C varied slightly among the S. aureus s...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2013.12.003
更新日期:2014-02-17 00:00:00
abstract::Unpasteurized fruit juice and cider have been implicated in outbreaks of Escherichia coli O157:H7 and Salmonella infections, yet various processes used to clean and sanitize fruits before producing juice have not been thoroughly studied for their effectiveness in removing pathogens. The objective of this study was to ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00716-4
更新日期:2002-03-25 00:00:00
abstract::In this paper we develop a maximum likelihood estimation procedure for determining the mean and variance in microbial population size from microbial population measurements subject to a detection limit. Existing estimation methods generally set non-detectable measurements equal to the detection limit and are highly bi...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2005.11.024
更新日期:2006-05-01 00:00:00
abstract::A simple, rapid and sensitive immunoassay, based on immunomagnetic particles (Dynabeads M-280) was developed for detection and quantitation of Clostridium perfringens type A enterotoxin from faecal and food extracts. The assay had a detection limit of 2.5 ng/ml enterotoxin in homogenates of faeces and inoculated meat ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(91)90145-f
更新日期:1991-04-01 00:00:00
abstract::Sourdoughs are produced both in artisanal and industrial size. Sourdough manufacturers deliver the baking branch either with starters for production of in-house sourdoughs or with fully fermented sourdough products. In the latter case sourdough production is separated in time and space from the bread production. A big...
journal_title:International journal of food microbiology
pub_type:
doi:10.1016/j.ijfoodmicro.2018.09.008
更新日期:2019-08-02 00:00:00
abstract::Physiological aspects of the response of Listeria monocytogenes to acidic conditions and effect of glucose availability were studied by fluorescence ratio-imaging microscopy (FRIM) as compared with traditional viable counts. Three types of experiments were conducted: (i) static with measurements of intracellular pH (p...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00740-1
更新日期:2002-05-05 00:00:00