Earticle

현재 위치 Home

Development of a Predictive Mathematical Model for the Growth Kinetics of Listeria monocytogenes in Sesame Leaves

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 16 Number 2 (2007.04)바로가기
  • 페이지
    pp.238-242
  • 저자
    Park, Shin-Young, Choi, Jin-Won, Chung, Duck-Hwa, Kim, Min-Gon, Lee, Kyu-Ho, Kim, Keun-Sung, Bae, Dong-Ho, Park, Sang-Kyu, Kim, Kwang-Yup, Kim, Cheorl-Ho, Ha, Sang-Do
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A79149

※ 원문제공기관과의 협약기간이 종료되어 열람이 제한될 수 있습니다.

원문정보

초록

영어
Square root models were developed for predicting the kinetics of growth of Listeria monocytogenes in sesame leaves as a function of temperature (4, 10, or 25℃). At these storage temperatures, the primary growth curves fit well (ㄲ2=0.898 to 0.980) to a Gompertz equation to obtain lag time (LT) and specific growth rate (SGR). The square root models for natural logarithm transformations of the LT and SGR as a function of temperature were obtained by SAS's regression analysis. As storage temperature (4-25℃) decreased, LT increased and SGR decreased, respectively. Square root models were identified as appropriate secondary models for LT and SGR on the basis of most statistical indices such as coefficient determination (R2=0.961 for LT, 0.988 for SGR), mean square error (MSE=0.l97 for LT, 0.005 for SGR), and accuracy factor (A1=1.356 for LT, 1.251 for SGR) although the model for LT was partially not appropriate as a secondary model due to the high value of bias factor (B1=1.572). In general, our secondary model supported predictions of the effects of temperature on both LT and SGR for L. monocytogenes in sesame leaves.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

Listeria monocytogene temperature sesame leave Gompertz equation square root model

저자

  • Park, Shin-Young [ Institute of Biomedical Science, Hanyang University ]
  • Choi, Jin-Won [ Department of Food Science and Technology, Chung-Ang University ]
  • Chung, Duck-Hwa [ Division of Applied Life Science, Gyeongsang National University ]
  • Kim, Min-Gon [ Laboratory of Integrative Biotechnology, Korea Research Institute of Bioscience and Biotechnology ]
  • Lee, Kyu-Ho [ Department of Environmental Engineering and Biotechnology, Hankuk University of Foreign Studies ]
  • Kim, Keun-Sung [ Department of Food Science and Technology, Chung-Ang University ]
  • Bae, Dong-Ho [ Division of Bioscience and Biotechnology, Konkuk University ]
  • Park, Sang-Kyu [ Bio/Molecular Information Center, Konkuk University ]
  • Kim, Kwang-Yup [ Department of Food Science and Technology, Chungbuk University ]
  • Kim, Cheorl-Ho [ Department of Biological Sciences, College of Natural Science, Sungkyunkwan University ]
  • Ha, Sang-Do [ Department of Food Science and Technology, Chung-Ang University ]

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

이 권호 내 다른 논문 / Food Science and Biotechnology Volume 16 Number 2

    피인용수 : 0건 (자료제공 : 네이버학술정보)

    함께 이용한 논문 이 논문을 다운로드한 분들이 이용한 다른 논문입니다.

      출처 : 네이버학술정보

        0개의 논문이 장바구니에 담겼습니다.

        페이지 저장
        소속기관 조회
        이용자님의 소속기관(단체)이 서비스에 가입되어 있는지 확인해 보십시오.
        기관회원에 소속되어 있는 이용자는 원문을 무료로 이용할 수 있습니다.