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| Longhi,Daniel Angelo; Tremarin,Andréia; Carciofi,Bruno Augusto Mattar; Laurindo,João Borges; Aragão,Gláucia Maria Falcão de. |
| The aim of this study was to establish primary and secondary models to describe the growth kinetics of Byssochlamys fulva on solidified apple juice at different temperatures. B. fulva was inoculated on solidified apple juice at 10, 15, 20, 25 and 30 °C. Linear-with-breakpoint, Baranyi and Roberts, and Huang primary models (without upper asymptote) were fitted to the data, and they showed good ability to describe the growth kinetics. B. fulva showed longer adaptation time on apple juice than on culture medium, but growth rates were similar as reported in the literature. The dependence of µmax and λ parameters on temperature was described with Square Root and Arrhenius-Davey secondary models, respectively. These models were important to establish... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mould growth; Mathematical modeling; Food microbiology; Predictive mycology. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000600971 |
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| Silva,Ana Paula Rosa da; Longhi,Daniel Angelo; Dalcanton,Francieli; Aragão,Gláucia Maria Falcão de. |
| ABSTRACT Mathematical models are widely used to predict the shelf life of foods. Lactic acid bacteria (LAB), particularly Lactobacillus plantarum, Weissella viridescens and Lactobacillus sakei, are the main spoilage bacteria of refrigerated, vacuum-packed meat products, stored in modified atmosphere, and their growth determines the shelf life length of these products. The objective of this study was to model the growth of L. plantarum, W. viridescens and L. sakei under different isothermal cultivation conditions and establish secondary models to describe the effect of temperature on the growth parameters of these bacteria. The LAB growth was evaluated in culture medium at temperatures of 4, 8, 12, 16, 20 and 30 ºC. The fit of Baranyi and Roberts (BAR) and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Predictive microbiology; Shelf life; Bacterial spoilage. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100411 |
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