메뉴 건너뛰기




Volumn 571, Issue , 2005, Pages 287-306

Probabilistic modelling of Aspergillus growth

Author keywords

[No Author keywords available]

Indexed keywords

ANTIINFECTIVE AGENT; BENZOIC ACID; VANILLIN; BENZALDEHYDE DERIVATIVE; WATER;

EID: 33644817346     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Conference Paper
Times cited : (5)

References (40)
  • 1
    • 0033083255 scopus 로고    scopus 로고
    • Development and validation of a dynamic growth model for Listeria monocytogenes in fluid whole milk
    • Alavi, S. H., Puri, V. M., Knabel, S. J., Mohtar, R. H., and Whiting, R. C., 1999, Development and validation of a dynamic growth model for Listeria monocytogenes in fluid whole milk, J. Food Prot. 62:170-176.
    • (1999) J. Food Prot. , vol.62 , pp. 170-176
    • Alavi, S.H.1    Puri, V.M.2    Knabel, S.J.3    Mohtar, R.H.4    Whiting, R.C.5
  • 2
    • 33646879291 scopus 로고    scopus 로고
    • Microbial behavior modeling as a tool in the design and control of minimally processed foods
    • J. Welti-Chanes, G. V. Barbosa-Canovas, and J. M. Aguilera, eds, CRC Press, Boca Raton, FL
    • Alzamora, S.M., and López-Malo, A., 2002, Microbial behavior modeling as a tool in the design and control of minimally processed foods, in: Engineering and Food for the 21st Century, J. Welti-Chanes, G. V. Barbosa-Canovas, and J. M. Aguilera, eds, CRC Press, Boca Raton, FL, pp. 631-650.
    • (2002) Engineering and Food for the 21st Century , pp. 631-650
    • Alzamora, S.M.1    López-Malo, A.2
  • 3
    • 0028080154 scopus 로고
    • A dynamic approach to predicting bacterial growth in food
    • Baranyi, J., and Roberts, T. A., 1994, A dynamic approach to predicting bacterial growth in food. Int. J. Food Microbiol. 23:277-294.
    • (1994) Int. J. Food Microbiol. , vol.23 , pp. 277-294
    • Baranyi, J.1    Roberts, T.A.2
  • 4
    • 0033152732 scopus 로고    scopus 로고
    • Defining the growth/no growth interface for Listeria monocytogenes in Mexican-style cheese based on salt, pH and moisture content
    • Bolton, L. F., and Frank, J. F., 1999, Defining the growth/no growth interface for Listeria monocytogenes in Mexican-style cheese based on salt, pH and moisture content, J. Food Prot. 62:601-609.
    • (1999) J. Food Prot. , vol.62 , pp. 601-609
    • Bolton, L.F.1    Frank, J.F.2
  • 5
    • 38249037280 scopus 로고
    • Probability of growth of the spoilage yeast Zygosaccharomyces bailii in a model fruit drink system
    • Cole, M. B., Franklin, J. G., and Keenan, M. H. J., 1987. Probability of growth of the spoilage yeast Zygosaccharomyces bailii in a model fruit drink system. Food Microbiol. 4:115-119.
    • (1987) Food Microbiol. , vol.4 , pp. 115-119
    • Cole, M.B.1    Franklin, J.G.2    Keenan, M.H.J.3
  • 6
    • 0030766479 scopus 로고    scopus 로고
    • A model for the combined effects of temperature and salt concentration on growth rate of food spoilage moulds
    • Cuppers, H. G. M., Oomes, S., and Brul, S., 1997, A model for the combined effects of temperature and salt concentration on growth rate of food spoilage moulds, Appl. Environ. Microbiol. 63:3764-3769.
    • (1997) Appl. Environ. Microbiol. , vol.63 , pp. 3764-3769
    • Cuppers, H.G.M.1    Oomes, S.2    Brul, S.3
  • 7
    • 0027987343 scopus 로고
    • Predicting fungal growth: Effect of water activity on Aspergillus flavus and related species
    • Gibson, A. M., Baranyi, J., Pitt, J. I., Eyles, M. J., and Roberts, T. A., 1994, Predicting fungal growth: effect of water activity on Aspergillus flavus and related species, Int. J. Food Microbiol. 23:419-431.
    • (1994) Int. J. Food Microbiol. , vol.23 , pp. 419-431
    • Gibson, A.M.1    Baranyi, J.2    Pitt, J.I.3    Eyles, M.J.4    Roberts, T.A.5
  • 11
    • 0035702086 scopus 로고    scopus 로고
    • Growth/no growth interfaces of Bacillus cereus, Staphylococcus aureus and Salmonella enteritidis in model systems based on water activity, pH, temperature and ethanol concentration
    • Lanciotti, R., Sinigaglia, M., Gardini, F., Vannini, L., and Guerzoni, M. E., 2001, Growth/no growth interfaces of Bacillus cereus, Staphylococcus aureus and Salmonella enteritidis in model systems based on water activity, pH, temperature and ethanol concentration, Food Microbiol. 18:659-668.
    • (2001) Food Microbiol. , vol.18 , pp. 659-668
    • Lanciotti, R.1    Sinigaglia, M.2    Gardini, F.3    Vannini, L.4    Guerzoni, M.E.5
  • 12
    • 0002095897 scopus 로고
    • Hurdle technology applied to meat products of shelf stable and intermediate moisture food types
    • D. Simatos, and J. L. Multon, ed., Martinus Nihof Publishers, Dordrecht, The Netherlands
    • Leistner, L., 1985, Hurdle technology applied to meat products of shelf stable and intermediate moisture food types, in: Properties of Water in Foods in Relation to Quality and Stability, D. Simatos, and J. L. Multon, ed., Martinus Nihof Publishers, Dordrecht, The Netherlands, pp. 309-329.
    • (1985) Properties of Water in Foods in Relation to Quality and Stability , pp. 309-329
    • Leistner, L.1
  • 13
    • 33646893378 scopus 로고    scopus 로고
    • Growth/no growth interface of Zygosaccharomyces bailii as a function of temperature, water activity, pH, potassium sorbate and sodium benzoate concentration
    • Leuven, Belgium, September 12-15
    • López-Malo, A., and Palou E., 2000a, Growth/no growth interface of Zygosaccharomyces bailii as a function of temperature, water activity, pH, potassium sorbate and sodium benzoate concentration, Presented at Predictive Modeling in Foods, Leuven, Belgium, September 12-15.
    • (2000) Predictive Modeling in Foods
    • López-Malo, A.1    Palou, E.2
  • 14
    • 0342758559 scopus 로고    scopus 로고
    • Modeling the growth/no growth interface of Zygosaccharomyces bailii in mango puree
    • López-Malo, A., and Palou E., 2000b, Modeling the growth/no growth interface of Zygosaccharomyces bailii in mango puree, J. Food Sci. 65:516-520.
    • (2000) J. Food Sci. , vol.65 , pp. 516-520
    • López-Malo, A.1    Palou, E.2
  • 15
    • 0000972685 scopus 로고    scopus 로고
    • Vanillin and pH synergistic effects on mold growth
    • López-Malo, A., Alzamora, S. M., Argaiz, A., 1998, Vanillin and pH synergistic effects on mold growth, J. Food Sci. 63:143-146.
    • (1998) J. Food Sci. , vol.63 , pp. 143-146
    • López-Malo, A.1    Alzamora, S.M.2    Argaiz, A.3
  • 16
    • 0343750705 scopus 로고    scopus 로고
    • Probabilistic modeling of Saccharomyces cerevisiae inhibition under the effects of water activity, pH and potassium sorbate
    • López-Malo, A., Guerrero, S., and Alzamora, S. M., 2000, Probabilistic modeling of Saccharomyces cerevisiae inhibition under the effects of water activity, pH and potassium sorbate, J. Food Prot. 63:91-95.
    • (2000) J. Food Prot. , vol.63 , pp. 91-95
    • López-Malo, A.1    Guerrero, S.2    Alzamora, S.M.3
  • 17
    • 0002610693 scopus 로고
    • Medición de la actividad de agua con un equipe electrónico basado en el punto de rocío
    • López-Malo, A., Palou, E., and Argaiz, A., 1993, Medición de la actividad de agua con un equipe electrónico basado en el punto de rocío, Informatión Tecnológica. 4(6):33-37.
    • (1993) Informatión Tecnológica , vol.4 , Issue.6 , pp. 33-37
    • López-Malo, A.1    Palou, E.2    Argaiz, A.3
  • 18
    • 0033828708 scopus 로고    scopus 로고
    • Adding new factors to predictive models: The effect on the risk of extrapolation
    • Masana, M. O., and Baranyi, J., 2000a, Adding new factors to predictive models: the effect on the risk of extrapolation, Food Microbiol. 17:367-374.
    • (2000) Food Microbiol. , vol.17 , pp. 367-374
    • Masana, M.O.1    Baranyi, J.2
  • 19
    • 0033776658 scopus 로고    scopus 로고
    • Growth/no growth interface of Brochothrix thermosphacta as a function of pH and water activity
    • Masana, M. O., and Baranyi, J., 2000b, Growth/no growth interface of Brochothrix thermosphacta as a function of pH and water activity, Food Microbiol. 17:485-493.
    • (2000) Food Microbiol. , vol.17 , pp. 485-493
    • Masana, M.O.1    Baranyi, J.2
  • 22
    • 0026683439 scopus 로고
    • Application of predictive microbiology to assure the quality and safety of fish and fish products
    • McMeekin, T. A., Ross, T., and Olley, J., 1992, Application of predictive microbiology to assure the quality and safety of fish and fish products, Int. J. Food Microbiol. 15:13-32.
    • (1992) Int. J. Food Microbiol. , vol.15 , pp. 13-32
    • McMeekin, T.A.1    Ross, T.2    Olley, J.3
  • 24
    • 33646871681 scopus 로고    scopus 로고
    • Growth/no-growth interface modeling and emerging technologies
    • G. V. Barbosa-Canovas, M. S. Tapia, and P. Cano, eds, Marcel Dekker, New York
    • Palou, E., and López-Malo, A., 2004, Growth/no-growth interface modeling and emerging technologies, in: Novel Food Processing Technologies, G. V. Barbosa-Canovas, M. S. Tapia, and P. Cano, eds, Marcel Dekker, New York, pp. 629-651.
    • (2004) Novel Food Processing Technologies , pp. 629-651
    • Palou, E.1    López-Malo, A.2
  • 26
    • 0017411927 scopus 로고
    • Influence of solute and hydrogen ion concentration on the water relations of some xerophilic fungi
    • Pitt, J. I., and Hocking, A. D., 1977, Influence of solute and hydrogen ion concentration on the water relations of some xerophilic fungi, J. Gen. Microbiol. 101:35-40.
    • (1977) J. Gen. Microbiol. , vol.101 , pp. 35-40
    • Pitt, J.I.1    Hocking, A.D.2
  • 27
    • 0029110471 scopus 로고
    • Water relations of Aspergillus flavus and closely related species
    • Pitt, J. I., and Miscamble, B. F., 1995, Water relations of Aspergillus flavus and closely related species, J. Food Prot. 58:86-90.
    • (1995) J. Food Prot. , vol.58 , pp. 86-90
    • Pitt, J.I.1    Miscamble, B.F.2
  • 28
    • 0031834558 scopus 로고    scopus 로고
    • Modelling of the growth limits (growth/no-growth) of Escherichia coli as a function of temperature, pH, lactic acid concentration, and water activity
    • Presser, K. A., Ross, T., and Ratkowsky, D. A., 1998, Modelling of the growth limits (growth/no-growth) of Escherichia coli as a function of temperature, pH, lactic acid concentration, and water activity, Appl. Environ. Microbiol. 64:1773-1779.
    • (1998) Appl. Environ. Microbiol. , vol.64 , pp. 1773-1779
    • Presser, K.A.1    Ross, T.2    Ratkowsky, D.A.3
  • 29
    • 0028910788 scopus 로고
    • Modelling the bacterial growth/no-growth interface
    • Ratkowsky, D. A., and Ross, T., 1995, Modelling the bacterial growth/no-growth interface, Lett. Appl. Microbiol. 20:29-33.
    • (1995) Lett. Appl. Microbiol. , vol.20 , pp. 29-33
    • Ratkowsky, D.A.1    Ross, T.2
  • 30
  • 31
    • 0026002750 scopus 로고
    • Comparison of Arrhenius-type and Belehradek-type models for prediction of bacterial growth in foods
    • Ratkowsky, D. A., Ross, T., McMeekin, T. A., and Olley, J., 1991, Comparison of Arrhenius-type and Belehradek-type models for prediction of bacterial growth in foods, J. Appl. Bacteriol. 71:452-459.
    • (1991) J. Appl. Bacteriol. , vol.71 , pp. 452-459
    • Ratkowsky, D.A.1    Ross, T.2    McMeekin, T.A.3    Olley, J.4
  • 33
    • 0035865716 scopus 로고    scopus 로고
    • Cardinal model to describe the effect of water activity on the growth of moulds
    • Rosso, L., and Robinson, T. P., 2001, Cardinal model to describe the effect of water activity on the growth of moulds, Int. J. Food Microbiol. 63:265-273.
    • (2001) Int. J. Food Microbiol. , vol.63 , pp. 265-273
    • Rosso, L.1    Robinson, T.P.2
  • 34
    • 0034332821 scopus 로고    scopus 로고
    • Modelling the combined temperature and salt (NaCl) limits for growth of a pathogenic Escherichia coli strain using nonlinear logistic regression
    • Salter, M. A., Ratkowsky, D. A., Ross, T., and McMeekin, T. A., 2000, Modelling the combined temperature and salt (NaCl) limits for growth of a pathogenic Escherichia coli strain using nonlinear logistic regression, Int. J. Food Microbiol. 61:159-167
    • (2000) Int. J. Food Microbiol. , vol.61 , pp. 159-167
    • Salter, M.A.1    Ratkowsky, D.A.2    Ross, T.3    McMeekin, T.A.4
  • 36
    • 0001952177 scopus 로고    scopus 로고
    • Predictive microbiology: Where are we, and where are we going?
    • Schaffner, D. W., and Labuza, T. P., 1997, Predictive microbiology: where are we, and where are we going?, Food Technol. 51:95-99.
    • (1997) Food Technol. , vol.51 , pp. 95-99
    • Schaffner, D.W.1    Labuza, T.P.2
  • 38
    • 0033759097 scopus 로고    scopus 로고
    • Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl, and lactic acid
    • Tienungoon, S., Ratkowsky, D. A., McMeekin, T. A., and Ross, T., 2000, Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl, and lactic acid, Appl. Environ. Microbiol. 11:4979-4987.
    • (2000) Appl. Environ. Microbiol. , vol.11 , pp. 4979-4987
    • Tienungoon, S.1    Ratkowsky, D.A.2    McMeekin, T.A.3    Ross, T.4
  • 39
    • 0033103841 scopus 로고    scopus 로고
    • Predicting fungal growth: The effect of water activity on Penicillium roqueforti
    • Valik, L., Baranyi, J., and Gorner, F., 1999, Predicting fungal growth: the effect of water activity on Penicillium roqueforti, Int. J. Food Microbiol. 47:141-146.
    • (1999) Int. J. Food Microbiol. , vol.47 , pp. 141-146
    • Valik, L.1    Baranyi, J.2    Gorner, F.3
  • 40
    • 0001516395 scopus 로고
    • Time of growth model for proteolytic Clostridium botulinum
    • Whiting, R. C., and Call, J. E., 1993, Time of growth model for proteolytic Clostridium botulinum, Food Microbiol. 10:295-301.
    • (1993) Food Microbiol. , vol.10 , pp. 295-301
    • Whiting, R.C.1    Call, J.E.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.