Modeling the growth kinetics of Bacillus cereus as a function of temperature, pH, sodium lactate and sodium chloride concentrations
Mathematical models describing the growth kinetic parameters (lag phase duration and growth rate) of Bacillus cereus as a function of temperature, pH, sodium lactate and sodium chloride concentrations were obtained in this study. In order to get a residual distribution closer to a normal distributio...
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| Veröffentlicht in: | International journal of food microbiology 2005-02, Vol.98 (2), p.135-143 |
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| creator | Kaptan Ölmez, Hülya Aran, Necla |
| description | Mathematical models describing the growth kinetic parameters (lag phase duration and growth rate) of
Bacillus cereus as a function of temperature, pH, sodium lactate and sodium chloride concentrations were obtained in this study. In order to get a residual distribution closer to a normal distribution, the natural logarithm of the growth kinetic parameters were used in modeling. For reasons of parsimony, the polynomial models were reduced to contain only the coefficients significant at a level of
p≤0.05. Using the reduced polynomial models (
R
2 of 95.2% and 93.9% for ln LAG and ln GR models, respectively), three-dimensional graphs were drawn illustrating the effects of the independent variables on the growth parameters. Predicted data were compared with the predictions from Pathogen Modeling Program (PMP—US Department of Agriculture–Agricultural Research Service) and validated against data extracted from the literature. The mean absolute relative error (MARE) and the median relative error (MRE) of the predicted generation times with the derived model were 25.6% and −16.7%, respectively, showing that the growth rate model accurately and safely predicted the growth kinetics of
B. cereus. Results of the modeling study indicated that all of the studied factors had a significant effect on the growth of
B. cereus in the experimental range studied. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2004.05.018 |
| format | Article |
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Bacillus cereus as a function of temperature, pH, sodium lactate and sodium chloride concentrations were obtained in this study. In order to get a residual distribution closer to a normal distribution, the natural logarithm of the growth kinetic parameters were used in modeling. For reasons of parsimony, the polynomial models were reduced to contain only the coefficients significant at a level of
p≤0.05. Using the reduced polynomial models (
R
2 of 95.2% and 93.9% for ln LAG and ln GR models, respectively), three-dimensional graphs were drawn illustrating the effects of the independent variables on the growth parameters. Predicted data were compared with the predictions from Pathogen Modeling Program (PMP—US Department of Agriculture–Agricultural Research Service) and validated against data extracted from the literature. The mean absolute relative error (MARE) and the median relative error (MRE) of the predicted generation times with the derived model were 25.6% and −16.7%, respectively, showing that the growth rate model accurately and safely predicted the growth kinetics of
B. cereus. Results of the modeling study indicated that all of the studied factors had a significant effect on the growth of
B. cereus in the experimental range studied.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2004.05.018</identifier><identifier>PMID: 15681041</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Bacillus cereus ; Bacillus cereus - drug effects ; Bacillus cereus - growth & development ; bacterial contamination ; Biological and medical sciences ; Colony Count, Microbial ; culture media ; equations ; food contamination ; Food industries ; Food microbiology ; food pathogens ; Fundamental and applied biological sciences. Psychology ; generation time ; Growth rate ; Hydrogen-Ion Concentration ; Kinetics ; lactates ; Lag phase duration ; lag phasw duration ; Mathematical modeling ; mathematical models ; Mathematics ; microbial growth ; model validation ; Models, Biological ; salt concentration ; Sodium chloride ; Sodium Chloride - pharmacology ; Sodium lactate ; Sodium Lactate - pharmacology ; spore-forming bacteria ; Temperature</subject><ispartof>International journal of food microbiology, 2005-02, Vol.98 (2), p.135-143</ispartof><rights>2004 Elsevier B.V.</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c460t-5211fafa124d38b1959f231f513854084138377d3e02839823a25481b72672bf3</citedby><cites>FETCH-LOGICAL-c460t-5211fafa124d38b1959f231f513854084138377d3e02839823a25481b72672bf3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2004.05.018$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,782,786,3552,27931,27932,46002</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16474521$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15681041$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kaptan Ölmez, Hülya</creatorcontrib><creatorcontrib>Aran, Necla</creatorcontrib><title>Modeling the growth kinetics of Bacillus cereus as a function of temperature, pH, sodium lactate and sodium chloride concentrations</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Mathematical models describing the growth kinetic parameters (lag phase duration and growth rate) of
Bacillus cereus as a function of temperature, pH, sodium lactate and sodium chloride concentrations were obtained in this study. In order to get a residual distribution closer to a normal distribution, the natural logarithm of the growth kinetic parameters were used in modeling. For reasons of parsimony, the polynomial models were reduced to contain only the coefficients significant at a level of
p≤0.05. Using the reduced polynomial models (
R
2 of 95.2% and 93.9% for ln LAG and ln GR models, respectively), three-dimensional graphs were drawn illustrating the effects of the independent variables on the growth parameters. Predicted data were compared with the predictions from Pathogen Modeling Program (PMP—US Department of Agriculture–Agricultural Research Service) and validated against data extracted from the literature. The mean absolute relative error (MARE) and the median relative error (MRE) of the predicted generation times with the derived model were 25.6% and −16.7%, respectively, showing that the growth rate model accurately and safely predicted the growth kinetics of
B. cereus. Results of the modeling study indicated that all of the studied factors had a significant effect on the growth of
B. cereus in the experimental range studied.</description><subject>Bacillus cereus</subject><subject>Bacillus cereus - drug effects</subject><subject>Bacillus cereus - growth & development</subject><subject>bacterial contamination</subject><subject>Biological and medical sciences</subject><subject>Colony Count, Microbial</subject><subject>culture media</subject><subject>equations</subject><subject>food contamination</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>food pathogens</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>generation time</subject><subject>Growth rate</subject><subject>Hydrogen-Ion Concentration</subject><subject>Kinetics</subject><subject>lactates</subject><subject>Lag phase duration</subject><subject>lag phasw duration</subject><subject>Mathematical modeling</subject><subject>mathematical models</subject><subject>Mathematics</subject><subject>microbial growth</subject><subject>model validation</subject><subject>Models, Biological</subject><subject>salt concentration</subject><subject>Sodium chloride</subject><subject>Sodium Chloride - pharmacology</subject><subject>Sodium lactate</subject><subject>Sodium Lactate - pharmacology</subject><subject>spore-forming bacteria</subject><subject>Temperature</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkcGO0zAQhiMEYsvCK4A5wGkTxrEdO0eogEVaxAH2bLnOuHVJ4mI7IM68OK5atNxAsjSS9f3j8XxV9ZxCQ4F2r_aN37sQhsnbGJoWgDcgGqDqXrWiSvY14x3cr1aFVTXtQFxUj1LaA4BgDB5WF1R0igKnq-rXxzDg6OctyTsk2xh-5B356mfM3iYSHHljrB_HJRGLEUsx5RC3zDb7MB-BjNMBo8lLxCtyuL4iKQx-mchobDYZiZmHP1d2N4boByQ2zBbnXFKlSXpcPXBmTPjkXC-r23dvv6yv65tP7z-sX9_Utnwn16Kl1BlnaMsHpja0F71rGXWCMiU4KF4qk3JgCK1ivWqZaQVXdCPbTrYbxy6rl6e-hxi-LZiynnyyOI5mxrAk3Ummet53_wSplB3roS9gfwKLh5QiOn2IfjLxp6agj6r0Xv-lSh9VaRC6qCrZp-dHls2Ew13y7KYAL86ASdaMLprZ-nTHdVzyspPCPTtxzgRttrEwt59boAygl1JwWYj1icCy3e8eo07WY1Ew-Ig26yH4_xj4N9oKwVE</recordid><startdate>20050201</startdate><enddate>20050201</enddate><creator>Kaptan Ölmez, Hülya</creator><creator>Aran, Necla</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20050201</creationdate><title>Modeling the growth kinetics of Bacillus cereus as a function of temperature, pH, sodium lactate and sodium chloride concentrations</title><author>Kaptan Ölmez, Hülya ; Aran, Necla</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c460t-5211fafa124d38b1959f231f513854084138377d3e02839823a25481b72672bf3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Bacillus cereus</topic><topic>Bacillus cereus - drug effects</topic><topic>Bacillus cereus - growth & development</topic><topic>bacterial contamination</topic><topic>Biological and medical sciences</topic><topic>Colony Count, Microbial</topic><topic>culture media</topic><topic>equations</topic><topic>food contamination</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>food pathogens</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>generation time</topic><topic>Growth rate</topic><topic>Hydrogen-Ion Concentration</topic><topic>Kinetics</topic><topic>lactates</topic><topic>Lag phase duration</topic><topic>lag phasw duration</topic><topic>Mathematical modeling</topic><topic>mathematical models</topic><topic>Mathematics</topic><topic>microbial growth</topic><topic>model validation</topic><topic>Models, Biological</topic><topic>salt concentration</topic><topic>Sodium chloride</topic><topic>Sodium Chloride - pharmacology</topic><topic>Sodium lactate</topic><topic>Sodium Lactate - pharmacology</topic><topic>spore-forming bacteria</topic><topic>Temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kaptan Ölmez, Hülya</creatorcontrib><creatorcontrib>Aran, Necla</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kaptan Ölmez, Hülya</au><au>Aran, Necla</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Modeling the growth kinetics of Bacillus cereus as a function of temperature, pH, sodium lactate and sodium chloride concentrations</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2005-02-01</date><risdate>2005</risdate><volume>98</volume><issue>2</issue><spage>135</spage><epage>143</epage><pages>135-143</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>Mathematical models describing the growth kinetic parameters (lag phase duration and growth rate) of
Bacillus cereus as a function of temperature, pH, sodium lactate and sodium chloride concentrations were obtained in this study. In order to get a residual distribution closer to a normal distribution, the natural logarithm of the growth kinetic parameters were used in modeling. For reasons of parsimony, the polynomial models were reduced to contain only the coefficients significant at a level of
p≤0.05. Using the reduced polynomial models (
R
2 of 95.2% and 93.9% for ln LAG and ln GR models, respectively), three-dimensional graphs were drawn illustrating the effects of the independent variables on the growth parameters. Predicted data were compared with the predictions from Pathogen Modeling Program (PMP—US Department of Agriculture–Agricultural Research Service) and validated against data extracted from the literature. The mean absolute relative error (MARE) and the median relative error (MRE) of the predicted generation times with the derived model were 25.6% and −16.7%, respectively, showing that the growth rate model accurately and safely predicted the growth kinetics of
B. cereus. Results of the modeling study indicated that all of the studied factors had a significant effect on the growth of
B. cereus in the experimental range studied.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>15681041</pmid><doi>10.1016/j.ijfoodmicro.2004.05.018</doi><tpages>9</tpages></addata></record> |
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| subjects | Bacillus cereus Bacillus cereus - drug effects Bacillus cereus - growth & development bacterial contamination Biological and medical sciences Colony Count, Microbial culture media equations food contamination Food industries Food microbiology food pathogens Fundamental and applied biological sciences. Psychology generation time Growth rate Hydrogen-Ion Concentration Kinetics lactates Lag phase duration lag phasw duration Mathematical modeling mathematical models Mathematics microbial growth model validation Models, Biological salt concentration Sodium chloride Sodium Chloride - pharmacology Sodium lactate Sodium Lactate - pharmacology spore-forming bacteria Temperature |
| title | Modeling the growth kinetics of Bacillus cereus as a function of temperature, pH, sodium lactate and sodium chloride concentrations |
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