FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (11): 206-208.doi: 10.7506/spkx1002-6630-201011044
• Bioengineering • Previous Articles Next Articles
DONG Qing-li,LUO Ting
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Abstract:
In order to verify the feasibility of using one model to predict microbial growth and inactivation, the"mirror image" curve of thermal inactivation for Clostridium sporogenes spores was fitted by Gompertz and Baranyi models describing microbial growth, respectively. Both traditional growth models were compared based on mathematical evaluation. Both Gompertz and Baranyi models had better fitting for microbial thermal inactivation and no significant difference was observed according tot-test analysis. Moreover, Gompertz model with lower standard error of prediction (SEP) was superior to Baranyi model. Therefore, we recommend the use of Gompertz model to describe both growth and inactivation of Clostridium sporogenes spores.
Key words: Clostridium sporogenes spores, growth model, inactivation model, unification
CLC Number:
TS201.3
S431.3
DONG Qing-li,LUO Ting. Preliminary Study on Integration of Growth and Inactivation Models of Clostridium sporogenes Spores[J]. FOOD SCIENCE, 2010, 31(11): 206-208.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201011044
https://www.spkx.net.cn/EN/Y2010/V31/I11/206