Sigmoidal thermal inactivation kinetics of listeria innocua in broth: Influence of strain and growth phase
Autor(a) principal: | |
---|---|
Data de Publicação: | 2009 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/2694 |
Resumo: | Listeria innocua inactivation was studied within the temperature range 52.5–65.0 ºC, comparing two different strains (10528 and 2030c) and two growth phases (exponential and stationary). Survival curves may present a sigmoidal behaviour, with an initial shoulder (L), followed by a maximum inactivation rate (kmax) period and a final tailing tendency. A Gompertz-inspired model was used to fit experimental data, and kinetic parameters (L, kmax and tail) were estimated by non-linear regression analysis. The influence of temperature, growth phase and strain on kinetic parameters was studied using a 23 factorial experimental design. Results showed that temperature and growth phase were the most significant variables affecting the kinetic parameters. Listeria thermal inactivation varied from a log-linear tendency till a pronounced sigmoidal behaviour, depending on the studied factors. |
id |
RCAP_6b425d1a577d0fc6914544282575f126 |
---|---|
oai_identifier_str |
oai:repositorio.ucp.pt:10400.14/2694 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Sigmoidal thermal inactivation kinetics of listeria innocua in broth: Influence of strain and growth phaseListeria innocuaThermal inactivationGrowth phaseListeria innocua inactivation was studied within the temperature range 52.5–65.0 ºC, comparing two different strains (10528 and 2030c) and two growth phases (exponential and stationary). Survival curves may present a sigmoidal behaviour, with an initial shoulder (L), followed by a maximum inactivation rate (kmax) period and a final tailing tendency. A Gompertz-inspired model was used to fit experimental data, and kinetic parameters (L, kmax and tail) were estimated by non-linear regression analysis. The influence of temperature, growth phase and strain on kinetic parameters was studied using a 23 factorial experimental design. Results showed that temperature and growth phase were the most significant variables affecting the kinetic parameters. Listeria thermal inactivation varied from a log-linear tendency till a pronounced sigmoidal behaviour, depending on the studied factors.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaMiller, Fátima A.Gil, Maria M.Brandão, Teresa R. S.Teixeira, PaulaSilva, Cristina L.M.2010-10-07T14:54:12Z20092009-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/2694eng"Food Control". ISSN 0956-7135. 20: 12 (2009) 1151–1157info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:09:07Zoai:repositorio.ucp.pt:10400.14/2694Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:04:51.828793Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Sigmoidal thermal inactivation kinetics of listeria innocua in broth: Influence of strain and growth phase |
title |
Sigmoidal thermal inactivation kinetics of listeria innocua in broth: Influence of strain and growth phase |
spellingShingle |
Sigmoidal thermal inactivation kinetics of listeria innocua in broth: Influence of strain and growth phase Miller, Fátima A. Listeria innocua Thermal inactivation Growth phase |
title_short |
Sigmoidal thermal inactivation kinetics of listeria innocua in broth: Influence of strain and growth phase |
title_full |
Sigmoidal thermal inactivation kinetics of listeria innocua in broth: Influence of strain and growth phase |
title_fullStr |
Sigmoidal thermal inactivation kinetics of listeria innocua in broth: Influence of strain and growth phase |
title_full_unstemmed |
Sigmoidal thermal inactivation kinetics of listeria innocua in broth: Influence of strain and growth phase |
title_sort |
Sigmoidal thermal inactivation kinetics of listeria innocua in broth: Influence of strain and growth phase |
author |
Miller, Fátima A. |
author_facet |
Miller, Fátima A. Gil, Maria M. Brandão, Teresa R. S. Teixeira, Paula Silva, Cristina L.M. |
author_role |
author |
author2 |
Gil, Maria M. Brandão, Teresa R. S. Teixeira, Paula Silva, Cristina L.M. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Miller, Fátima A. Gil, Maria M. Brandão, Teresa R. S. Teixeira, Paula Silva, Cristina L.M. |
dc.subject.por.fl_str_mv |
Listeria innocua Thermal inactivation Growth phase |
topic |
Listeria innocua Thermal inactivation Growth phase |
description |
Listeria innocua inactivation was studied within the temperature range 52.5–65.0 ºC, comparing two different strains (10528 and 2030c) and two growth phases (exponential and stationary). Survival curves may present a sigmoidal behaviour, with an initial shoulder (L), followed by a maximum inactivation rate (kmax) period and a final tailing tendency. A Gompertz-inspired model was used to fit experimental data, and kinetic parameters (L, kmax and tail) were estimated by non-linear regression analysis. The influence of temperature, growth phase and strain on kinetic parameters was studied using a 23 factorial experimental design. Results showed that temperature and growth phase were the most significant variables affecting the kinetic parameters. Listeria thermal inactivation varied from a log-linear tendency till a pronounced sigmoidal behaviour, depending on the studied factors. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009 2009-01-01T00:00:00Z 2010-10-07T14:54:12Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/2694 |
url |
http://hdl.handle.net/10400.14/2694 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"Food Control". ISSN 0956-7135. 20: 12 (2009) 1151–1157 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799131710729748480 |