메뉴 건너뛰기




Volumn 17, Issue 6, 2006, Pages 429-438

Performance of response surface model for prediction of Leuconostoc mesenteroides growth parameters under different experimental conditions

Author keywords

Leuconostoc mesenteroides; Predictive microbiology; Response surface model

Indexed keywords

LEUCONOSTOC MESENTEROIDES;

EID: 29244451538     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2005.02.003     Document Type: Article
Times cited : (61)

References (37)
  • 1
    • 28444489136 scopus 로고    scopus 로고
    • Validation of mathematical models for predicting growth of Pseudomonas spp. Predictive microbiology applied to chilled food preservation
    • Arinder, P. & Borch, E. (1999). Validation of mathematical models for predicting growth of Pseudomonas spp. Predictive microbiology applied to chilled food preservation. In: Refrigeration science and technology proceedings (pp. 185-193).
    • (1999) Refrigeration Science and Technology Proceedings , pp. 185-193
    • Arinder, P.1    Borch, E.2
  • 5
    • 0012127358 scopus 로고    scopus 로고
    • Modified atmosphere packaging as a way of prolonging shelf-life of sliced poultry sausages stored in refrigerated conditions
    • R. Cegielska-Radziejewska & J. Pikul Modified atmosphere packaging as a way of prolonging shelf-life of sliced poultry sausages stored in refrigerated conditions Chlodnictwo 35 2000 37-41
    • (2000) Chlodnictwo , vol.35 , pp. 37-41
    • Cegielska-Radziejewska, R.1    Pikul, J.2
  • 6
    • 0035734802 scopus 로고    scopus 로고
    • Effect of gas atmosphere, storage temperature and time on the quality and shelf-life of sliced poultry sausage
    • R. Cegielska-Radziejewska & J. Pikul Effect of gas atmosphere, storage temperature and time on the quality and shelf-life of sliced poultry sausage Archiv fuer Gefluegelkunde 65 2001 274-280
    • (2001) Archiv Fuer Gefluegelkunde , vol.65 , pp. 274-280
    • Cegielska-Radziejewska, R.1    Pikul, J.2
  • 7
    • 0000069046 scopus 로고
    • Opinion: Predictive microbiology - Yet it is!
    • M.B. Cole Opinion: Predictive microbiology - yet it is! Letters Applied of Microbiology 13 1991 218-219
    • (1991) Letters Applied of Microbiology , vol.13 , pp. 218-219
    • Cole, M.B.1
  • 8
    • 0002865616 scopus 로고    scopus 로고
    • Fresh and lightly preserved seafood
    • C.M.D. Man & A.A. Jones (Eds.) Second ed. Aspen Publishing Inc. Maryland
    • P. Dalgaard Fresh and lightly preserved seafood In C.M.D. Man & A.A. Jones (Eds.) Shelf life evaluation of foods Second ed. 2000 Aspen Publishing Inc. Maryland 110-139
    • (2000) Shelf Life Evaluation of Foods , pp. 110-139
    • Dalgaard, P.1
  • 9
    • 0035211224 scopus 로고    scopus 로고
    • Comparison of maximum specific growth rates and lag times estimated from absorbance and viable count data by different mathematical models
    • P. Dalgaard & K. Koustsoumanis Comparison of maximum specific growth rates and lag times estimated from absorbance and viable count data by different mathematical models Journal of Microbiology Methods 43 2001 183-196
    • (2001) Journal of Microbiology Methods , vol.43 , pp. 183-196
    • Dalgaard, P.1    Koustsoumanis, K.2
  • 10
    • 0031455343 scopus 로고    scopus 로고
    • Application of an iterative approach for development of a microbial model predicting the shelf-life of packed fish
    • P. Dalgaard O. Mejlholm & H.H. Huss Application of an iterative approach for development of a microbial model predicting the shelf-life of packed fish International Journal of Food Microbiology 38 1997 169-179
    • (1997) International Journal of Food Microbiology , vol.38 , pp. 169-179
    • Dalgaard, P.1    Mejlholm, O.2    Huss, H.H.3
  • 12
    • 0032537583 scopus 로고    scopus 로고
    • Effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake in modified atmospheres
    • F. Devlieghere J. Debevere & J. Van Impe Effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake in modified atmospheres International Journal of Food Microbiology 41 1998 231-238
    • (1998) International Journal of Food Microbiology , vol.41 , pp. 231-238
    • Devlieghere, F.1    Debevere, J.2    Van Impe, J.3
  • 14
    • 0037196182 scopus 로고    scopus 로고
    • Improving artificial neural networks with a pruning methodology and genetic algorithms for their application in microbial growth prediction in food
    • R.M. García-Gimeno C. Hervás-Martínez & M.I. de Silóniz Improving artificial neural networks with a pruning methodology and genetic algorithms for their application in microbial growth prediction in food International Journal of Food Microbiology 72 2002 19-30
    • (2002) International Journal of Food Microbiology , vol.72 , pp. 19-30
    • García-Gimeno, R.M.1    Hervás-Martínez, C.2    de Silóniz, M.I.3
  • 16
    • 0032488573 scopus 로고    scopus 로고
    • Mathematical modelling of microbial growth in packaged refrigerated beef stored at different temperatures
    • L. Giannuzzi A. Pinotti & N. Zaritzky Mathematical modelling of microbial growth in packaged refrigerated beef stored at different temperatures International Journal of Food Microbiology 39 1998 101-110
    • (1998) International Journal of Food Microbiology , vol.39 , pp. 101-110
    • Giannuzzi, L.1    Pinotti, A.2    Zaritzky, N.3
  • 17
    • 0035648084 scopus 로고    scopus 로고
    • Optimization of computational neural network for its application to the prediction of microbial growth in foods
    • C. Hervás G. Zurera R.M. García & J. Martí nez Optimization of computational neural network for its application to the prediction of microbial growth in foods Food Sciences and Technology International 7 2001 159-163
    • (2001) Food Sciences and Technology International , vol.7 , pp. 159-163
    • Hervás, C.1    Zurera, G.2    García, R.M.3    Martínez, J.4
  • 19
    • 0035935071 scopus 로고    scopus 로고
    • Modeling non-linear survival curves to calculate thermal inactivation of Salmonella in poultry of different fat levels
    • V.K. Juneja B.S. Eblen & H.M. Marks Modeling non-linear survival curves to calculate thermal inactivation of Salmonella in poultry of different fat levels International Journal of Food Microbiology 70 2001 37-51
    • (2001) International Journal of Food Microbiology , vol.70 , pp. 37-51
    • Juneja, V.K.1    Eblen, B.S.2    Marks, H.M.3
  • 20
    • 0034307806 scopus 로고    scopus 로고
    • Application of polynominal models to predict growth of mixed cultures of Pseudomonas spp. and Listeria in meat
    • I. Lebert V. Robles-Olvera & A. Lebert Application of polynominal models to predict growth of mixed cultures of Pseudomonas spp. and Listeria in meat International Journal of Food Microbiology 61 2000 27-39
    • (2000) International Journal of Food Microbiology , vol.61 , pp. 27-39
    • Lebert, I.1    Robles-Olvera, V.2    Lebert, A.3
  • 21
    • 0034946875 scopus 로고    scopus 로고
    • Application of artificial neural networks for predicting the thermal inactivation of bacteria: A combined effect of temperature, ph and water activity
    • W. Lou & S. Nakai Application of artificial neural networks for predicting the thermal inactivation of bacteria: A combined effect of temperature, ph and water activity Food Research International 34 2001 573-579
    • (2001) Food Research International , vol.34 , pp. 573-579
    • Lou, W.1    Nakai, S.2
  • 24
    • 0033103231 scopus 로고    scopus 로고
    • A model based on absorbance data on the growth rate of Listeria monocytogenes and including the effects of pH, Na Cl, Na-lactate and Na-acetate
    • E. Nerbrink E. Borch H. Blom & T. Nesbakken A model based on absorbance data on the growth rate of Listeria monocytogenes and including the effects of pH, Na Cl, Na-lactate and Na-acetate International Journal of Food Microbiology 47 1999 99-109
    • (1999) International Journal of Food Microbiology , vol.47 , pp. 99-109
    • Nerbrink, E.1    Borch, E.2    Blom, H.3    Nesbakken, T.4
  • 25
    • 0031446030 scopus 로고    scopus 로고
    • Development of a predictive model to describe the effects of temperature and water activity on the growth of spoilage Pseudomonads
    • K. Neumeyer T. Ross & T.A. McMeekin Development of a predictive model to describe the effects of temperature and water activity on the growth of spoilage Pseudomonads International Journal of Food Microbiology 38 1997 45-54
    • (1997) International Journal of Food Microbiology , vol.38 , pp. 45-54
    • Neumeyer, K.1    Ross, T.2    McMeekin, T.A.3
  • 26
    • 0031445396 scopus 로고    scopus 로고
    • Validation of a model describing the effects of temperature and water activity on the growth of psychrotrophic pseudomonads
    • K. Neumeyer T. Ross G. Thomson & T.A. McMeekin Validation of a model describing the effects of temperature and water activity on the growth of psychrotrophic pseudomonads International Journal of Food Microbiology 38 1997 55-63
    • (1997) International Journal of Food Microbiology , vol.38 , pp. 55-63
    • Neumeyer, K.1    Ross, T.2    Thomson, G.3    McMeekin, T.A.4
  • 27
    • 29244446321 scopus 로고    scopus 로고
    • Effect of packaging method and refrigerated storage time on the quality and shelf life of breaded poultry products
    • J. Pikul K. Holownia R. Cegielska-Radziejewska & J. Kijowski Effect of packaging method and refrigerated storage time on the quality and shelf life of breaded poultry products Chlodnictwo 32 3 1997 41-45
    • (1997) Chlodnictwo , vol.32 , Issue.3 , pp. 41-45
    • Pikul, J.1    Holownia, K.2    Cegielska-Radziejewska, R.3    Kijowski, J.4
  • 28
    • 0032485788 scopus 로고    scopus 로고
    • Predictive models as means to quantify the interactions of spoilage organisms
    • C. Pin & J. Baranyi Predictive models as means to quantify the interactions of spoilage organisms International Journal of Food Microbiology 41 1998 59-72
    • (1998) International Journal of Food Microbiology , vol.41 , pp. 59-72
    • Pin, C.1    Baranyi, J.2
  • 30
    • 0029845515 scopus 로고    scopus 로고
    • Indices for performance evaluation of predictive models in food microbiology
    • T. Ross Indices for performance evaluation of predictive models in food microbiology Journal Applied of Bacteriology 81 1996 501-508
    • (1996) Journal Applied of Bacteriology , vol.81 , pp. 501-508
    • Ross, T.1
  • 33
    • 0037074899 scopus 로고    scopus 로고
    • Lactobacillus helveticus growth and lactic acid production during pH-controlled batch cultures in whey permeate/yeast extract medium. Part I. Multiple factor kinetic analysis
    • A.W. Schepers J. Thibault & C. Lacroix Lactobacillus helveticus growth and lactic acid production during pH-controlled batch cultures in whey permeate/yeast extract medium. Part I. Multiple factor kinetic analysis Enzyme and Microbial Technology 30 2002 176-186
    • (2002) Enzyme and Microbial Technology , vol.30 , pp. 176-186
    • Schepers, A.W.1    Thibault, J.2    Lacroix, C.3
  • 34
    • 0035931668 scopus 로고    scopus 로고
    • Growth modelling of heat-resistant fungi: The effect of water activity
    • L. Valik & E. Pieckova Growth modelling of heat-resistant fungi: The effect of water activity International Journal of Food Microbiology 63 2001 11-17
    • (2001) International Journal of Food Microbiology , vol.63 , pp. 11-17
    • Valik, L.1    Pieckova, E.2
  • 36
    • 0033371952 scopus 로고    scopus 로고
    • Development and PFGE monitoring of dominance among spoilage lactic acid bacteria from cured meats
    • G. Zhang & R.A. Holley Development and PFGE monitoring of dominance among spoilage lactic acid bacteria from cured meats Food Microbiology 16 1999 633-644
    • (1999) Food Microbiology , vol.16 , pp. 633-644
    • Zhang, G.1    Holley, R.A.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.