Abstract:
:The application of Artificial Neural Networks (ANN) in predictive microbiology is presented in this paper. This technique was used to build up a predictive model of the joint effect of NaCl concentration, pH level and storage temperature on kinetic parameters of the growth curve of Lactobacillus plantarum using ANN and Response Surface Model (RSM). Sigmoid functions were fitted to the data and kinetic parameters were estimated and used to build the models in which the independent variables were the factors mentioned above (NaCl, pH, temperature), and in some models, the values of the optical densities (OD) vs. time of the growth curve were also included in order to improve the error of estimation. The determination of the proper size of an ANN was the first step of the estimation. This study shows the usefulness of an ANN pruning methodology. The pruning of the network is a process consisting of removing unnecessary parameters (weights) and nodes during the training process of the network without losing its generalization capacity. The best architecture has been sought using genetic algorithms (GA) in conjunction with pruning algorithms and regularization methods in which the initial distribution of the parameters (weights) of the network is not uniform. The ANN model has been compared with the response surface model by means of the Standard Error of Prediction (SEP). The best values obtained were 14.04% of SEP for the growth rate and 14.84% for the lag estimation by the best ANN model, which were much better than those obtained by the RSM, 35.63% and 39.30%, respectively. These were very promising results that, in our opinion, open up an extremely important field of research.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
García-Gimeno RM,Hervás-Martínez C,de Sdoi
10.1016/s0168-1605(01)00608-0subject
Has Abstractpub_date
2002-01-30 00:00:00pages
19-30issue
1-2eissn
0168-1605issn
1879-3460pii
S0168-1605(01)00608-0journal_volume
72pub_type
杂志文章abstract::The bacterium Lactobacillus plantarum PH04 was isolated from infant feces and tested positive for bile/acid tolerance and bile salt hydrolase activity. It was evaluated as a potential probiotic with cholesterol-lowering effect. Bile salt hydrolase activity was nine times greater in stationary phase than in exponential...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2006.08.015
更新日期:2007-02-15 00:00:00
abstract::The hygienic performance of a commercial hot boning process for beef carcasses was assessed by a temperature function integration technique. The potential proliferation of Escherichia coli was calculated from 50 temperature histories for the persistently warmest, microbially contaminated regions of product passing thr...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(91)90034-m
更新日期:1991-10-01 00:00:00
abstract::Beer, a beverage consumed throughout the world, is mainly derived from cereals. In this study, fungal and mycotoxin contamination, as well as the physicochemical properties of maize-based opaque beer (umqombothi) obtained from the Gauteng province of South Africa, was investigated. The mean water activity, pH and tota...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2018.02.001
更新日期:2018-04-02 00:00:00
abstract::The current work evolved from a microbial survey of fruits and vegetables conducted in Norway between 1999 and 2001. This survey found that mung bean sprouts were more likely to be contaminated with Cryptosporidium and Giardia than the other produce included in the survey. To support this observation and to demonstrat...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2004.06.006
更新日期:2005-02-15 00:00:00
abstract::Listeria monocytogenes is a foodborne pathogen whose biofilm formation and desiccation tolerance may contribute to its survival in the food industry. L. monocytogenes possesses three cold-shock domain family proteins (CspA, CspB and CspD) known to be essential for adaptation against various food-relevant stress condit...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2020.108662
更新日期:2020-09-16 00:00:00
abstract::A study was done to determine if a free-living, bacterivorous nematode, Caenorhabditis elegans, migrates to bovine manure, turkey manure, composted bovine manure, composted turkey manure, and manure-amended soil inoculated with Salmonella Newport. Movement of the worm to lettuce, strawberries, and carrots was also stu...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2005.05.011
更新日期:2006-01-15 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::Brochothrix thermosphacta is a common meat spoilage bacterium. The morphology of this bacterium changes from coccobacilli and short rods to chains during growth, which may give a false estimation in numbers using some enumeration techniques. Methods for the quantification of this bacterium have been compared. Turbidim...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(99)00129-4
更新日期:1999-10-15 00:00:00
abstract::Cronobacter spp. formerly known as Enterobacter sakazakii is an occasional contaminant of powdered infant formula (PIF). This pathogen has been associated with out-breaks of a rare form of infant meningitis, necrotizing enterocolitis (NEC), bacteremia and neonate deaths. The organism is ranked by the International Com...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2010.07.019
更新日期:2010-09-01 00:00:00
abstract::Aspergillus flavus is the predominant species that produce aflatoxins in stored peanuts under favourable conditions. This study aimed to describe the growth and aflatoxin production by two A. flavus strains isolated from imported raw peanuts and to model the effects of temperature and aw on their colony growth rate as...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2020.108836
更新日期:2020-12-16 00:00:00
abstract::Despite previously published methods, there is still a lack of rapid and affordable methods for genotyping the Meyerozyma guilliermondii yeast species. The development of microsatellite markers is a useful genotyping method in several yeast species. Using the Tandem Repeat Finder Software, a total of 19 microsatellite...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2015.10.008
更新日期:2016-01-18 00:00:00
abstract::Cyanogenic food crops abound in nature with important crops like cassava forming the staple food for over half a billion people. Detoxification by hydrolysis of cassava cyanogenic glycosides often involves acid fermentation, and in some of these processes Bacillus species are encountered. Forty Bacillus spp. (20 Bacil...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.11.019
更新日期:2013-01-15 00:00:00
abstract::The long-chain fatty acid composition of yeast strains was determined for several species associated with the wine industry. The Saccharomyces cerevisiae, Zygosaccharomyces bailii, Saccharomycodes ludwigii, Schizosaccharomyces pombe, Brettanomyces/Dekkera spp., Pichia anomala, Pichia membranaefaciens and Lodderomyces ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(97)00096-2
更新日期:1997-09-16 00:00:00
abstract::Lactococcus lactis strains were divided into two groups based on their ability to grow in the presence of an upper limit of either 2% w/v NaCl (sensitive) or 4% w/v NaCl (tolerant). Growth inhibition of NaCl tolerant strains was substantially relieved by glycine betaine which was accumulated in significant amounts whe...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(00)00168-9
更新日期:2000-04-10 00:00:00
abstract::Aspergillus carbonarius, the primary OTA-producing species in Australia, was inoculated onto the surface of Chardonnay and Shiraz bunches at pre-bunch closure, veraison and pre-harvest during the 2002-03 and 2003-04 seasons. Mean A. carbonarius counts decreased between pre-bunch closure and veraison, and increased bet...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2006.03.005
更新日期:2006-09-01 00:00:00
abstract::In this study the draft of the horizontal method for the detection of Salmonella species from human food and animal feed (ISO 6579:2002) was compared to the European gold standard (DIN EN 12824:1998), including the three new chromogenic plating media AES Salmonella Agar Plate (ASAP), Oxoid Salmonella Chromogen Media (...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2007.11.064
更新日期:2008-03-31 00:00:00
abstract::Elimination of contaminating spores on packaging materials and food-contact surfaces remains a challenge to the food industry. Hydrogen peroxide and chlorine are the most commonly used sanitizers to eliminate these contaminants, and ozone was recommended recently as an alternative. Hence, we compared the sporicidal ac...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00561-x
更新日期:2001-12-30 00:00:00
abstract::In general, the genetic characteristics, the phenotype and the microbial purity of the production brewing yeast strains are among the most important factors in maintaining a consistently good quality of products. Analysis of restriction fragment length polymorphism (RFLP) patterns of 18S rRNA-coding DNA was investigat...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(00)00356-1
更新日期:2000-12-05 00:00:00
abstract::The composition of the initial bacterial flora of pork and the development of the flora after storage at +4 degrees C for 4 days were analysed by amplification, cloning and sequencing of 16S rDNA. A total of 122 clones were obtained, with lengths of > or =400 nucleotides and > or =95% similarity to database sequences....
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(02)00372-0
更新日期:2003-06-25 00:00:00
abstract::The induction of interferon (IFN) and interleukin-1 (IL-1) production in murine macrophages by a phosphopolysaccharide, produced by a dairy lactic acid bacteria, Lactococcus lactis ssp. cremoris, was investigated. When the phosphopolysaccharide was added into macrophage cultures at concentrations from 1 to 200 microgr...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(96)00968-3
更新日期:1996-08-01 00:00:00
abstract::The heat resistance of Clostridium sporogenes PA 3679 spores has been studied to establish the influence of acidification with glucono-delta-lactone (GDL) and citric acid on the thermal resistance parameters (DT and z) of this microorganism and to compare their effect with phosphate buffer and natural asparagus as ref...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(94)00094-m
更新日期:1995-04-01 00:00:00
abstract::Sixty vacuum-packed beef samples retailed in Germany were investigated for the occurrence of cold-tolerant Clostridium spp. After a storage period at 4 °C for eight weeks, meat juice from all samples was processed for culturing, DNA extraction and SYBR green qPCR for Clostridium species. After that, a previously devel...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2021.109053
更新日期:2021-01-12 00:00:00
abstract::The impact of salt and fat intake on human health drives the consumer's attention towards dairy food with reduced salt and fat contents. How changes in salt and fat content modulate dairy LAB population and the associated proteolytic activities have been poorly studied. Here, non-starter LAB populations from 12 Parmig...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2020.108688
更新日期:2020-10-02 00:00:00
abstract::Microbiological sampling of Norvegia cheese from three cheese factories was done during ripening. The evolution of aerobic mesophilic bacteria, lactococci, lactobacilli, enterococci, presumptive leuconostoc and pediococci was investigated after 30, 90, 180 and 270 days of ripening. Isolates (135) of non-starter lactic...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2004.01.012
更新日期:2004-08-01 00:00:00
abstract::The control activity of Rhodotorulaglutinis, salicylic acid (SA), alone or in combination, on gray mold spoilage and natural spoilage of strawberries was investigated. R. glutinis as stand-alone treatment, and the combined treatment of SA at 100 microg/mL with R. glutinis significantly reduced the disease incidence an...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2010.04.022
更新日期:2010-06-30 00:00:00
abstract::Essential oil extracted from the leaves of Chenopodium ambrosioides Linn. (Chenopodiaceae) was tested against the aflatoxigenic strain of test fungus Aspergillus flavus Link. The oil completely inhibited the mycelial growth at 100 microg/ml. The oil exhibited broad fungitoxic spectrum against Aspergillus niger, Asperg...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2006.10.017
更新日期:2007-04-10 00:00:00
abstract::A survey of the natural occurrence of deoxynivalenol (DON) in barley harvested in Uruguay from 1996 to 2002 was conducted. A total of 292 samples were analyzed for DON by an immunochemical method using inmunoaffinity columns and fluorimetric detection. Between 26 and 100% of the samples were positive for DON while mea...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2006.08.006
更新日期:2007-03-10 00:00:00
abstract::Criteria for screening probiotics such as bile tolerance and resistance to acids were studied with 13 spore-forming lactic acid producing bacteria. Different strains of Sporolactobacillus, Bacillus laevolacticus, Bacillus racemilacticus and Bacillus coagulans grown in MRS broth were subjected to low pH conditions (2, ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(00)00366-4
更新日期:2000-11-01 00:00:00
abstract::A mid-log phase broth culture of Escherichia (E.) coli O157:H7 381 (final concentration 10(4) cfu/mL) was monitored by conventional liquid- and solid-based enumeration techniques combined with PCR while it was subjected to thermal stress in gradually more complex systems (i.e., Tryptone Soya Broth, pasteurized milk an...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.07.013
更新日期:2012-09-17 00:00:00
abstract::The occurrence of the hemolysin genes, tdh and trh, in Vibrio parahaemolyticus strains isolated from environmental samples collected in two French coastal areas, clinical samples, and seafood products imported into France was studied. Polymerase chain reaction (PCR) with two sets of primers was used to detect the hemo...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2003.07.006
更新日期:2004-03-15 00:00:00