Earticle

초록

영어

A mathematical model was developed for predicting the growth rate of Enterobacter sakazakii in tryptic soy broth medium as a function of the combined effects of temperature (5, 10, 20, 30, and 40℃), pH (4, 5, 6, 7, 8, 9, and 10), and the NaCl concentration (0, 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10%). With all experimental variables, the primary models showed a good fit (R²=0.8965 to 0.9994) to a modified Gompertz equation to obtain growth rates. The secondary model was 'In specific growth rate=-0.38116+(0.01281*Temp)+(0.07993*pH)+(0.00618*NaCl)+(-0.00018*Temp²)+(-0.00551*pH²)+(-0.00093*NaCl²)+(0.00013*Temp*pH)+(-0.00038*Temp*NaCl)+(-0.00023*pH*NaCl)'. This model is thought to be appropriate for predicting growth rates on the basis of a correlation coefficient (r) 0.9579, a coefficient of determination (R²) 0.91, a mean square error 0.026, a bias factor 1.03, and an accuracy factor 1.13. Our secondary model provided reliable predictions of growth rates for E. sakazakii in broth with the combined effects of temperature, NaCl concentration, and pH.

목차

Abstract
 Introduction
 Materials and Methods
  Experimental design 
  Preparation and inculation of culture media
  Growth temperature and growth rate measurement
  Primary modeling
  Secondary modeling
  Evaluation of model performance
 Results and Discussion
  Primary
 References

키워드

저자

• Kyo-Young Seo [ Department of Food Science and technology, Chung-Ang University ]
• Sun-Kyung Heo [ Department of Food Science and technology, Chung-Ang University ]
• Dong-Ho Bae [ Division of Bioscience and Biotechnology, Konkuk University ]
• Dong-Hwan Oh [ Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National University ]
• Sang-Do Ha [ Department of Food Science and technology, Chung-Ang University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664