Laboratory of Food Microbiology and Hygiene, Department of Food Science & Technology, Faculty of Agriculture, Aristotle University, 54124 Thessaloniki, Greece.
Laboratory of Food Microbiology and Hygiene, Department of Food Science & Technology, Faculty of Agriculture, Aristotle University, 54124 Thessaloniki, Greece.
Food Res Int. 2021 Nov;149:110705. doi: 10.1016/j.foodres.2021.110705. Epub 2021 Sep 16.
A cardinal model (CM) for the effects of temperature (range: 32-59 °C), pH (range: 5.0-8.5) and water activity (a) (range: 0.980-0.995) on Bacillus coagulans DSM 1 growth rate was developed in brain heart infusion broth (BHI), using the Bioscreen C method and further validated in selected food products. The estimated values for the cardinal parameters T, T, T, pH, pH, pH, [Formula: see text] and [Formula: see text] were 23.77 ± 0.19 °C, 52.89 ± 0.01 °C, 59.37 ± 0.07 °C, 4.70 ± 0.02, 6.43 ± 0.02, 8.56 ± 0.01, 0.969 ± 0.0007 and 0.998 ± 0.0011, respectively. The growth behaviour of B. coagulans was studied in five commercial non-refrigerated ready-to-eat food products under static conditions at 53 °C in order to estimate the optimum specific growth rate for each tested food product. The developed models were validated in the five selected food products under four different dynamic temperature profiles by comparing predicted and observed growth behaviour of B. coagulans. The validation results indicated a good performance of the model for all tested products with the overall Bias factor (B) and Accuracy factor (A) estimated at 1.00 and 1.12, respectively. The developed model can be considered an effective tool in predicting B. coagulans growth and spoilage risks of non-refrigerated ready-to-eat food products during distribution and storage.
建立了一个关于温度（范围：32-59°C）、pH 值（范围：5.0-8.5）和水活度（a）（范围：0.980-0.995）对凝结芽孢杆菌 DSM 1 生长速率影响的 cardinal 模型（CM），该模型在脑心浸液肉汤（BHI）中使用 Bioscreen C 法进行了开发，并在选定的食品中进行了进一步验证。 cardinal 参数 T、T、T、pH、pH、pH、[Formula: see text]和[Formula: see text]的估计值分别为 23.77±0.19°C、52.89±0.01°C、59.37±0.07°C、4.70±0.02、6.43±0.02、8.56±0.01、0.969±0.0007 和 0.998±0.0011。为了估计每种测试食品的最佳比生长速率，在 53°C 下对凝结芽孢杆菌在五种商业即食非冷藏食品中的生长行为进行了静态研究。在五种选定的食品中，通过比较凝结芽孢杆菌的预测和观察生长行为，对开发的模型在四个不同的动态温度曲线下进行了验证。验证结果表明，该模型对所有测试产品的性能均良好，整体偏差因子（B）和准确度因子（A）分别估计为 1.00 和 1.12。开发的模型可以被视为预测非冷藏即食食品在分销和储存过程中凝结芽孢杆菌生长和腐败风险的有效工具。
