메뉴 건너뛰기




Volumn 29, Issue 3, 2009, Pages 460-473

Predictive modeling and validation of growth at different temperatures of brochothrix thermosphacta

Author keywords

[No Author keywords available]

Indexed keywords

BROCHOTHRIX THERMOSPHACTA; GLYCINE MAX;

EID: 68949159013     PISSN: 01496085     EISSN: 17454565     Source Type: Journal    
DOI: 10.1111/j.1745-4565.2009.00169.x     Document Type: Article
Times cited : (14)

References (19)
  • 1
    • 0028080154 scopus 로고
    • A dynamic approach to prediction bacterial growth in food
    • BARANYI, J. ROBERTS, T.A. 1994. A dynamic approach to prediction 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
  • 3
    • 3342886439 scopus 로고    scopus 로고
    • Predictive modelling of growth and measurement of enzymatic synthesis and activity by a cocktail of Brochothrix thermosphacta
    • DOI 10.1016/j.ijfoodmicro.2004.02.012, PII S0168160504001163
    • BRAUN, P. SUTHERLAND, J.P. 2004. Predictive modeling of growth and measurement of enzymatic synthesis and activity by a cocktail of Brochothrix thermosphacta. Int. J. Food Microbiol. 95, 169 175. (Pubitemid 38993326)
    • (2004) International Journal of Food Microbiology , vol.95 , Issue.2 , pp. 169-175
    • Braun, P.1    Sutherland, J.P.2
  • 4
    • 0026491743 scopus 로고
    • The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes
    • DAINTY, R.H. MACKEY, B.M. 1992. The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes. J. Appl. Bacteriol. 73, 103 114.
    • (1992) J. Appl. Bacteriol. , vol.73 , pp. 103-114
    • Dainty, R.H.1    MacKey, B.M.2
  • 5
    • 0032478322 scopus 로고    scopus 로고
    • Predicted and observed growth of Listeria monocytogenes in seafood challenge tests and in naturally contaminated cold-smoked salmon
    • DALGAARD, P. JORGENSEN, L.V. 1998. Predicted and observed growth of Listeria monocytogenes in seafood challenge tests and in naturally contaminated cold-smoked salmon. Int. J. Food Microbiol. 40, 105 115.
    • (1998) Int. J. Food Microbiol. , vol.40 , pp. 105-115
    • Dalgaard, P.1    Jorgensen, L.V.2
  • 6
    • 0023359956 scopus 로고
    • The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry
    • GIBSON, A.M., BRATCHELL, N. ROBERTS, T.A. 1987. The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry. J. Appl. Bacteriol. 62, 479 490.
    • (1987) J. Appl. Bacteriol. , vol.62 , pp. 479-490
    • Gibson, A.M.1    Bratchell, N.2    Roberts, T.A.3
  • 7
    • 0023854234 scopus 로고
    • Predicting microbial growth: Growth reponses of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature
    • GIBSON, A.M., BRATCHELL, N. ROBERTS, T.A. 1988. Predicting microbial growth: Growth reponses of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature. Int. J. Food Microbiol. 6, 155 178.
    • (1988) Int. J. Food Microbiol. , vol.6 , pp. 155-178
    • Gibson, A.M.1    Bratchell, N.2    Roberts, T.A.3
  • 8
    • 0033832559 scopus 로고    scopus 로고
    • Inhibition of Brochothrix thermosphacta in broths and pork by myristoyl-L-methionine
    • GREER, G.G., PAQUET, A. DILTS, B.D. 2000. Inhibition of Brochothrix thermosphacta in broths and pork by myristoyl-L-methionine. Food Microbiol. 17, 177 183.
    • (2000) Food Microbiol. , vol.17 , pp. 177-183
    • Greer, G.G.1    Paquet, A.2    Dilts, B.D.3
  • 9
    • 0141758429 scopus 로고    scopus 로고
    • Dynamic computer simulation of Clostridium perfringens growth in cooked ground beef
    • DOI 10.1016/S0168-1605(03)00065-5
    • HUANG, L. 2003. Dynamic simulation of Clostridium perfringens growth in cooked ground beef. Int. J. Food Microbiol. 87, 217 227. (Pubitemid 37188438)
    • (2003) International Journal of Food Microbiology , vol.87 , Issue.3 , pp. 217-227
    • Huang, L.1
  • 11
    • 0030306562 scopus 로고    scopus 로고
    • Effect of protective cultures and packaging film permeability on shelf-life of sliced vacuum-packed cooked ham
    • DOI 10.1016/0309-1740(95)00038-0
    • KOTZEKIDOU, P. BLOUKAS, J.G. 1995. Effect of protective cultures and packaging film permeability on shelf-life of sliced vacuum-packed cooked ham. Meat Sci. 42, 333 345. (Pubitemid 126164082)
    • (1996) Meat Science , vol.42 , Issue.3 , pp. 333-345
    • Kotzekidou, P.1    Bloukas, J.G.2
  • 13
    • 18044383152 scopus 로고    scopus 로고
    • Temperature effect on bacterial growth rate: Quantitative microbiology approach including cardinal values and variability estimates to perform growth simulations on/in food
    • MEMBRE, J.M., LEPORQ, B., VIALETTE, M., METTLER, E., PERRIER, L., THUALT, D. ZWIETERING, M. 2005. Temperature effect on bacterial growth rate: Quantitative microbiology approach including cardinal values and variability estimates to perform growth simulations on/in food. Int. J. Microbiol. 100, 179 186.
    • (2005) Int. J. Microbiol. , vol.100 , pp. 179-186
    • Membre, J.M.1    Leporq, B.2    Vialette, M.3    Mettler, E.4    Perrier, L.5    Thualt, D.6    Zwietering, M.7
  • 14
    • 0036727099 scopus 로고    scopus 로고
    • Effect of modified atmosphere composition on the metabolism of glucose by Brochothrix thermosphacta
    • PIN, C., GARCIA DE FERNANADO, G.D. ORDONEZ, J.A. 2002. Effect of modified atmosphere composition on the metabolism of glucose by Brochothrix thermosphacta. Appl. Environ. Microbiol. 68, 4441 4447.
    • (2002) Appl. Environ. Microbiol. , vol.68 , pp. 4441-4447
    • Pin, C.1    Garcia De Fernanado, G.D.2    Ordonez, J.A.3
  • 15
    • 0029845515 scopus 로고    scopus 로고
    • Indices for performance evaluation of predictive models in food microbiology
    • ROSS, T. 1996. Indices for performance evaluation of predictive models in food microbiology. J. Appl. Bacteriol. 81, 501 508.
    • (1996) J. Appl. Bacteriol. , vol.81 , pp. 501-508
    • Ross, T.1
  • 16
    • 0033812460 scopus 로고    scopus 로고
    • Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4C
    • SAMELIS, J., KAKOURI, A. REMENTZIS, J. 2000. Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4C. Food Microbiol. 17, 329 340.
    • (2000) Food Microbiol. , vol.17 , pp. 329-340
    • Samelis, J.1    Kakouri, A.2    Rementzis, J.3
  • 17
    • 0028350559 scopus 로고
    • Predictive modelling of Yersinia enterocolitica: The effects of temperature, pH and sodium chloride
    • SUTHERLAND, J.P. BAYLISS, A.J. 1994. Predictive modelling of Yersinia enterocolitica: The effects of temperature, pH and sodium chloride. Int. J. Food Microbiol. 21, 197 215.
    • (1994) Int. J. Food Microbiol. , vol.21 , pp. 197-215
    • Sutherland, J.P.1    Bayliss, A.J.2
  • 18
    • 0033514338 scopus 로고    scopus 로고
    • Validation of predictive models describing the growth of Listeria monocytogenes
    • TE GIFFEL, M.C. ZWIETERING, M.H. 1999. Validation of predictive models describing the growth of Listeria monocytogenes. Int. J. Food Microbiol. 46, 135 149.
    • (1999) Int. J. Food Microbiol. , vol.46 , pp. 135-149
    • Te Giffel, M.C.1    Zwietering, M.H.2
  • 19
    • 0032993760 scopus 로고    scopus 로고
    • Comparison of the Baranyi model with the modified Gompertz equation for modeling thermal inactivation of Listeria monocytogenes Scott A
    • XIONG, R., XIE, G., EDMONDSON, A.S., LINTON, R.H. SHEARD, M.A. 1998. Comparison of the Baranyi model with the modified Gompertz equation for modeling thermal inactivation of Listeria monocytogenes Scott A. Food Microbiol. 16, 269 279.
    • (1998) Food Microbiol. , vol.16 , pp. 269-279
    • Xiong, R.1    Xie, G.2    Edmondson, A.S.3    Linton, R.H.4    Sheard, M.A.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.