Abstract：
:ComBase is a large database of microbial responses to food environments and has attracted the attention of many researchers and food processors. Although ComBase contains a vast amount of data, it is not easy to obtain desired information from the retrieved data. In the present study, we developed a new ComBase-derived database (Microbial Responses Viewer, MRV) consisting of microbial growth/no growth data. The response was defined as representing "growth" if a significant increase in bacterial concentration (>1.0 log(10)) was observed. Alternatively, "growth" was defined as a positive value of the specific growth rate. The growth/no growth data of nineteen different microorganisms were extracted from all the data in ComBase comprising 29 kinds of microorganism. Furthermore, the specific growth rate of each microorganism was modelled as a function of temperature, pH, and water activity (a(w)) using a Poisson log-linear model, which is a family of generalized linear models (GLMs). For 16 of the 19 microorganisms, the specific growth/death rate was successfully modelled as a function of temperature, pH, and a(w) using GLM. The specific growth rate was illustrated using a two-dimensional contour plot with growth/no growth data. MRV provides information concerning growth/no growth boundary conditions and the specific growth rates of queried microorganisms. Using MRV, food processors can easily find the appropriate food design and processing conditions. This database will contribute to the efficient and safe production and distribution of processed foods.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Koseki Sdoi
10.1016/j.ijfoodmicro.2008.12.019subject
Has Abstractpub_date
2009-08-31 00:00:00pages
75-82issue
1-2eissn
0168-1605issn
1879-3460pii
S0168-1605(08)00671-5journal_volume
134pub_type
杂志文章abstract：:Yeasts are the leading cause of spoilage in yogurt. Considering the high demand from consumers to use natural products as an alternative to additives, essential oils (EOs) could be a promising solution to guarantee high microbiological standards. The present study highlighted the in vitro antifungal potential of cinna...
journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
pub_type： 杂志文章,多中心研究
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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pub_type： 杂志文章,评审
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2013.06.021
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(98)00054-3
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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pub_type： 杂志文章,评审
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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