Development of Kinetic Models Describing Kinetic Behavior of Bacillus cereus and Staphylococcus aureus in Milk

• 발행기관: 한국축산식품학회
• 저자명: Hyoun Wook Kim Sun Ah Lee Yo Han Yoon Hyun Dong Paik Jun Sang Ham Sang Ha Han Kuk Hwan Seol Ae Ra Ja
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제2호, 155~161쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2013.04.30

영문 초록

This study developed predictive models to evaluate the kinetic behaviors of Bacillus cereus and Staphylococcus aureus in milk during storage at various temperatures. B. cereus and S. aureus (3 Log CFU/mL) were inoculated into milk and stored at 10oC, 15oC, 20oC, and 30oC, as well as 5oC, 15oC, 25oC, and 35oC, respectively, while bacterial populations were enumerated. The growth data were fitted to the modified Gompertz model to estimate kinetic parameters, including the maximum specific growth rate (μmax; Log CFU/[mL·h]), lag phase duration (LPD; h), lower asymptote (N0; Log CFU/mL), and upper asymptote (Nmax; Log CFU/mL). To describe the kinetic behavior of B. cereus and S. aureus, the parameters were fitted to the square root model as a function of storage temperature. Finally, the developed models were validated with the observed data, and Bias (B) and Accuracy (A) factors were calculated. Cell counts of both bacteria increased with storage time. Primary modeling yielded the following parameters; μmax: 0.14-0.75 and 0.06-0.51 Log CFU/mL/h; LPD: 1.78-14.03 and 0.00-1.44 h, N0: 3.10-3.37 and 2.09-3.07 Log CFU/mL, and Nmax: 7.59-8.87 and 8.60-9.32 Log CFU/mL for B. cereus and S. aureus, respectively. Secondary modeling yielded a determination of coefficient (R2) of 0.926-0.996. B factors were 1.20 and 0.94, and A factors were 1.16 and 1.08 for B. cereus and S. aureus, respectively. Thus, the mathematical models developed here should be useful in describing the kinetic behaviors of B. cereus and S. aureus in milk during storage.

키워드

Bacillus cereus Staphylococcus aureus milk modified Gompertz model