Modeling of bacterial growth with shifts in temperature
The temperature of chilled foods is an important variable for the shelf life of a product in a production and distribution chain. To predict the number of organisms as a function of temperature and time, it is essential to model the growth as a function of temperature. The temperature is often not c...
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| Veröffentlicht in: | Applied and Environmental Microbiology 1994-01, Vol.60 (1), p.204-213 |
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| creator | Zwietering, M.H Wit, J.C. de Cuppers, H.G.A.M Riet, K. van 't |
| description | The temperature of chilled foods is an important variable for the shelf life of a product in a production and distribution chain. To predict the number of organisms as a function of temperature and time, it is essential to model the growth as a function of temperature. The temperature is often not constant in various stages of distribution. The objective of this research was to determine the effect of shifts in temperature. The suitability and usefulness of several models to describe the growth of Lactobacillus plantarum with fluctuating temperatures was evaluated. It can be assumed that temperature shifts within the lag phase can be handled by adding relative parts of the lag time to be completed and that temperature shifts within the exponential phase result in no lag phase. With these assumptions, the kinetic behavior of temperature shift experiments was reasonably well predicted, and this hypothesis was accepted statistically in 73% of the cases. Only shifts of temperature around the minimum temperature for growth showed very large deviations from the model prediction. The best results were obtained with the assumption that a temperature shift (within the lag phase as well as within the exponential phase) results in an additional lag phase. This hypothesis was accepted statistically in 93% of the cases. The length of the additional lag phase is one-fourth of the lag time normally found at the temperature after the shift |
| doi_str_mv | 10.1128/AEM.60.1.204-213.1994 |
| format | Article |
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To predict the number of organisms as a function of temperature and time, it is essential to model the growth as a function of temperature. The temperature is often not constant in various stages of distribution. The objective of this research was to determine the effect of shifts in temperature. The suitability and usefulness of several models to describe the growth of Lactobacillus plantarum with fluctuating temperatures was evaluated. It can be assumed that temperature shifts within the lag phase can be handled by adding relative parts of the lag time to be completed and that temperature shifts within the exponential phase result in no lag phase. With these assumptions, the kinetic behavior of temperature shift experiments was reasonably well predicted, and this hypothesis was accepted statistically in 73% of the cases. Only shifts of temperature around the minimum temperature for growth showed very large deviations from the model prediction. The best results were obtained with the assumption that a temperature shift (within the lag phase as well as within the exponential phase) results in an additional lag phase. This hypothesis was accepted statistically in 93% of the cases. The length of the additional lag phase is one-fourth of the lag time normally found at the temperature after the shift</description><identifier>ISSN: 0099-2240</identifier><identifier>EISSN: 1098-5336</identifier><identifier>DOI: 10.1128/AEM.60.1.204-213.1994</identifier><identifier>PMID: 16349151</identifier><identifier>CODEN: AEMIDF</identifier><language>eng</language><publisher>Washington, DC: American Society for Microbiology</publisher><subject>ALIMENTOS ; BACTERIA ; BIODEGRADACION ; BIODEGRADATION ; Biological and medical sciences ; DETERIORATION ; DETERIORO ; ENFRIAMIENTO ; Food Chemistry and Microbiology ; Food industries ; Food Microbiology ; Food science ; Fundamental and applied biological sciences. Psychology ; INDICE DE CRECIMIENTO ; INFECCION ; INFECTION ; LACTOBACILLUS PLANTARUM ; Levensmiddelenchemie en -microbiologie ; MODELE ; MODELE MATHEMATIQUE ; MODELOS ; MODELOS MATEMATICOS ; PRODUIT ALIMENTAIRE ; REFROIDISSEMENT ; Sectie Proceskunde ; Sub-department of Food and Bioprocess Engineering ; TAUX DE CROISSANCE ; TEMPERATURA ; TEMPERATURE ; VLAG</subject><ispartof>Applied and Environmental Microbiology, 1994-01, Vol.60 (1), p.204-213</ispartof><rights>1994 INIST-CNRS</rights><rights>Copyright American Society for Microbiology Jan 1994</rights><rights>Copyright © 1994, American Society for Microbiology</rights><rights>Wageningen University & Research</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c640t-80caa4046c6ba1e76afac2403c5be67188946d68d10e97e6821abe548a08fdb43</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC201290/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC201290/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,3175,3176,4010,27900,27901,27902,53766,53768</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3928701$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16349151$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zwietering, M.H</creatorcontrib><creatorcontrib>Wit, J.C. de</creatorcontrib><creatorcontrib>Cuppers, H.G.A.M</creatorcontrib><creatorcontrib>Riet, K. van 't</creatorcontrib><title>Modeling of bacterial growth with shifts in temperature</title><title>Applied and Environmental Microbiology</title><addtitle>Appl Environ Microbiol</addtitle><description>The temperature of chilled foods is an important variable for the shelf life of a product in a production and distribution chain. To predict the number of organisms as a function of temperature and time, it is essential to model the growth as a function of temperature. The temperature is often not constant in various stages of distribution. The objective of this research was to determine the effect of shifts in temperature. The suitability and usefulness of several models to describe the growth of Lactobacillus plantarum with fluctuating temperatures was evaluated. It can be assumed that temperature shifts within the lag phase can be handled by adding relative parts of the lag time to be completed and that temperature shifts within the exponential phase result in no lag phase. With these assumptions, the kinetic behavior of temperature shift experiments was reasonably well predicted, and this hypothesis was accepted statistically in 73% of the cases. Only shifts of temperature around the minimum temperature for growth showed very large deviations from the model prediction. The best results were obtained with the assumption that a temperature shift (within the lag phase as well as within the exponential phase) results in an additional lag phase. This hypothesis was accepted statistically in 93% of the cases. The length of the additional lag phase is one-fourth of the lag time normally found at the temperature after the shift</description><subject>ALIMENTOS</subject><subject>BACTERIA</subject><subject>BIODEGRADACION</subject><subject>BIODEGRADATION</subject><subject>Biological and medical sciences</subject><subject>DETERIORATION</subject><subject>DETERIORO</subject><subject>ENFRIAMIENTO</subject><subject>Food Chemistry and Microbiology</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>INDICE DE CRECIMIENTO</subject><subject>INFECCION</subject><subject>INFECTION</subject><subject>LACTOBACILLUS PLANTARUM</subject><subject>Levensmiddelenchemie en -microbiologie</subject><subject>MODELE</subject><subject>MODELE MATHEMATIQUE</subject><subject>MODELOS</subject><subject>MODELOS MATEMATICOS</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>REFROIDISSEMENT</subject><subject>Sectie Proceskunde</subject><subject>Sub-department of Food and Bioprocess Engineering</subject><subject>TAUX DE CROISSANCE</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><subject>VLAG</subject><issn>0099-2240</issn><issn>1098-5336</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1994</creationdate><recordtype>article</recordtype><recordid>eNp9kUtv1DAQgCMEokvhDyCBIlTBKcv4Ecc-cKiq8pBacYCerYnjJK4SZ7ETVvz7OuzyKAcuHsv-Ps94JsteENgSQuXb88vrrUj7LQVeUMK2RCn-INsQULIoGRMPsw2AUgWlHE6yJzHeAgAHIR9nJ0QwrkhJNll1PTV2cL7Lpzav0cw2OBzyLkz7uc_3Li2xd-0cc-fz2Y47G3Begn2aPWpxiPbZMZ5mN-8vv158LK4-f_h0cX5VGMFhLiQYRA5cGFEjsZXAFk0qiJmytqIiUiouGiEbAlZVVkhKsLYllwiybWrOTjN1eHePnfWpTuu1x2Bc1BM6Pbg6YPih90vQfljDbqmjphKgTO67g5vORtsY6-eAg94FN67O6t-_8a7X3fRdUyBUQfLfHP0wfVtsnPXoorHDgN5OS9QVY5zLElgiX_-XJEIJWYn1O6_-AW-nJfjUwZS0VFRKIAkqD5AJU4zBtr9LJqDX4Wu0oxZpnySu0_D1Ovzkvfz7v3-s47QTcHYEMBoc2oB-beQvjqX81c_8-QHrXdfvXbAa43gvZ0KeH5AWJ41dSK_cfFEllFBRdgeun8xO</recordid><startdate>199401</startdate><enddate>199401</enddate><creator>Zwietering, M.H</creator><creator>Wit, J.C. de</creator><creator>Cuppers, H.G.A.M</creator><creator>Riet, K. van 't</creator><general>American Society for Microbiology</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7SN</scope><scope>7SS</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><scope>5PM</scope><scope>QVL</scope></search><sort><creationdate>199401</creationdate><title>Modeling of bacterial growth with shifts in temperature</title><author>Zwietering, M.H ; Wit, J.C. de ; Cuppers, H.G.A.M ; Riet, K. van 't</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c640t-80caa4046c6ba1e76afac2403c5be67188946d68d10e97e6821abe548a08fdb43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1994</creationdate><topic>ALIMENTOS</topic><topic>BACTERIA</topic><topic>BIODEGRADACION</topic><topic>BIODEGRADATION</topic><topic>Biological and medical sciences</topic><topic>DETERIORATION</topic><topic>DETERIORO</topic><topic>ENFRIAMIENTO</topic><topic>Food Chemistry and Microbiology</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>INDICE DE CRECIMIENTO</topic><topic>INFECCION</topic><topic>INFECTION</topic><topic>LACTOBACILLUS PLANTARUM</topic><topic>Levensmiddelenchemie en -microbiologie</topic><topic>MODELE</topic><topic>MODELE MATHEMATIQUE</topic><topic>MODELOS</topic><topic>MODELOS MATEMATICOS</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>REFROIDISSEMENT</topic><topic>Sectie Proceskunde</topic><topic>Sub-department of Food and Bioprocess Engineering</topic><topic>TAUX DE CROISSANCE</topic><topic>TEMPERATURA</topic><topic>TEMPERATURE</topic><topic>VLAG</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zwietering, M.H</creatorcontrib><creatorcontrib>Wit, J.C. de</creatorcontrib><creatorcontrib>Cuppers, H.G.A.M</creatorcontrib><creatorcontrib>Riet, K. van 't</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Ecology Abstracts</collection><collection>Entomology Abstracts (Full archive)</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>NARCIS:Publications</collection><jtitle>Applied and Environmental Microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zwietering, M.H</au><au>Wit, J.C. de</au><au>Cuppers, H.G.A.M</au><au>Riet, K. van 't</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Modeling of bacterial growth with shifts in temperature</atitle><jtitle>Applied and Environmental Microbiology</jtitle><addtitle>Appl Environ Microbiol</addtitle><date>1994-01</date><risdate>1994</risdate><volume>60</volume><issue>1</issue><spage>204</spage><epage>213</epage><pages>204-213</pages><issn>0099-2240</issn><eissn>1098-5336</eissn><coden>AEMIDF</coden><abstract>The temperature of chilled foods is an important variable for the shelf life of a product in a production and distribution chain. To predict the number of organisms as a function of temperature and time, it is essential to model the growth as a function of temperature. The temperature is often not constant in various stages of distribution. The objective of this research was to determine the effect of shifts in temperature. The suitability and usefulness of several models to describe the growth of Lactobacillus plantarum with fluctuating temperatures was evaluated. It can be assumed that temperature shifts within the lag phase can be handled by adding relative parts of the lag time to be completed and that temperature shifts within the exponential phase result in no lag phase. With these assumptions, the kinetic behavior of temperature shift experiments was reasonably well predicted, and this hypothesis was accepted statistically in 73% of the cases. Only shifts of temperature around the minimum temperature for growth showed very large deviations from the model prediction. The best results were obtained with the assumption that a temperature shift (within the lag phase as well as within the exponential phase) results in an additional lag phase. This hypothesis was accepted statistically in 93% of the cases. The length of the additional lag phase is one-fourth of the lag time normally found at the temperature after the shift</abstract><cop>Washington, DC</cop><pub>American Society for Microbiology</pub><pmid>16349151</pmid><doi>10.1128/AEM.60.1.204-213.1994</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | ALIMENTOS BACTERIA BIODEGRADACION BIODEGRADATION Biological and medical sciences DETERIORATION DETERIORO ENFRIAMIENTO Food Chemistry and Microbiology Food industries Food Microbiology Food science Fundamental and applied biological sciences. Psychology INDICE DE CRECIMIENTO INFECCION INFECTION LACTOBACILLUS PLANTARUM Levensmiddelenchemie en -microbiologie MODELE MODELE MATHEMATIQUE MODELOS MODELOS MATEMATICOS PRODUIT ALIMENTAIRE REFROIDISSEMENT Sectie Proceskunde Sub-department of Food and Bioprocess Engineering TAUX DE CROISSANCE TEMPERATURA TEMPERATURE VLAG |
| title | Modeling of bacterial growth with shifts in temperature |
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