FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (11): 206-208.doi: 10.7506/spkx1002-6630-201011044

• Bioengineering • Previous Articles     Next Articles

Preliminary Study on Integration of Growth and Inactivation Models of Clostridium sporogenes Spores

DONG Qing-li,LUO Ting   

  1. Institute of Food Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
  • Received:2009-11-09 Online:2010-06-01 Published:2010-12-29
  • Contact: DONG Qing-li E-mail:dongqingli@126.com

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

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