Predictive modelling of growth and enzyme production and activity by a cocktail of Pseudomonas spp., Shewanella putrefaciens and Acinetobacter sp.

被引:31
作者
Braun, P
Sutherland, JP
机构
[1] Univ Leipzig, Inst Lebensmittelhyg, D-04103 Leipzig, Germany
[2] London Metropolitan Univ, Dept Hlth & Human Sci, Food Microbiol Unit, London N7 8DB, England
关键词
food spoilage; Pseudomonas spp; predictive microbiology; enzymes; microbial growth;
D O I
10.1016/S0168-1605(02)00564-0
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The possibility was examined of developing a predictive model that combined microbial growth (increase in cellular number) with extracellular lipolytic and proteolytic enzyme activity of a cocktail of four strains of Pseudomonas spp. and one strain each of Acinetobacter sp. and Shewanella putrefaciens. Environmental conditions within the following matrix of conditions were examined: temperature 2-20 degreesC, pH value 4.0-7.5 and water activity (a(w)) 0.95-0.995 and a model was constructed, which predicted growth based on increase in cell number. Data on lipase production and protease activity were generated and will be available as a database, but no function could be identified, which was a good fit to these data, since most enzymatic production and activity occurred, as expected, during transition from exponential to stationary phase. Even at lower cell numbers, in more unfavourable conditions, hydrolysing effects were detectable, which made it difficult to construct a model combining both microbiological and enzymatic data. (C) 2003 Elsevier Science B.V. All rights reserved.
引用
收藏
页码:271 / 282
页数:12
相关论文
共 60 条
[1]  
AMRUTE SB, 1978, DEV IND MICROBIOL, P465
[2]  
Baranyi J, 1999, APPL ENVIRON MICROB, V65, P732
[3]   Effects of parameterization on the performance of empirical models used in 'predictive microbiology' [J].
Baranyi, J ;
Ross, T ;
McMeekin, TA ;
Roberts, TA .
FOOD MICROBIOLOGY, 1996, 13 (01) :83-91
[4]   A NONAUTONOMOUS DIFFERENTIAL-EQUATION TO MODEL BACTERIAL-GROWTH [J].
BARANYI, J ;
ROBERTS, TA ;
MCCLURE, P .
FOOD MICROBIOLOGY, 1993, 10 (01) :43-59
[5]   MATHEMATICS OF PREDICTIVE FOOD MICROBIOLOGY [J].
BARANYI, J ;
ROBERTS, TA .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1995, 26 (02) :199-218
[6]   EXPANDED RESPONSE-SURFACE MODEL FOR PREDICTING THE EFFECTS OF TEMPERATURES, PH, SODIUM-CHLORIDE CONTENTS AND SODIUM-NITRITE CONCENTRATIONS ON THE GROWTH-RATE OF YERSINIA-ENTEROCOLITICA [J].
BHADURI, S ;
BUCHANAN, RL ;
PHILLIPS, JG .
JOURNAL OF APPLIED BACTERIOLOGY, 1995, 79 (02) :163-170
[7]  
BORRISS R, 1988, PHYSL MIKROORGANISME
[8]  
Braun P, 2002, BERL MUNCH TIERARZTL, V115, P24
[9]   Investigations into the activity of enzymes produced by spoilage-causing bacteria: a possible basis for improved shelf-life estimation [J].
Braun, P ;
Fehlhaber, K ;
Klug, C ;
Kopp, K .
FOOD MICROBIOLOGY, 1999, 16 (05) :531-540
[10]   EFFECTS OF LOW-TEMPERATURE ON INVIVO AND INVITRO PROTEIN-SYNTHESIS IN ESCHERICHIA-COLI AND PSEUDOMONAS-FLUORESCENS [J].
BROEZE, RJ ;
SOLOMON, CJ ;
POPE, DH .
JOURNAL OF BACTERIOLOGY, 1978, 134 (03) :861-874