Modelling the effect of a temperature shift on the lag phase duration of Listeria monocytogenes

被引:23
作者
Delignette-Muller, ML [1 ]
Baty, F
Cornu, M
Bergis, H
机构
[1] Ecole Natl Vet Lyon, Unite Microbiol Alimentaire & Previs, F-69280 Marcy Letoile, France
[2] Fac Med Lyon Sud, UMR 5558, CNRS, Lab Biometrie Biol Evolut, F-69921 Oullins, France
[3] AFSSA, Unite Technol & Qual Aliments, F-94709 Maisons Alfort, France
关键词
lag phase duration; work to be done; temperature shift; Listeria monocytogenes;
D O I
10.1016/j.ijfoodmicro.2004.10.021
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The aim of this work is to study and model the effect of a temperature shift on h(0), the product of the growth rate by the lag phase duration (mu lambda). Our work is based on the data of Whiting and Bagi who studied the influence of both the pre-incubation temperature (T-prior) and the growth temperature (T-growth) on lambda values of Listeria monocytogenes, We introduce a new model to describe the evolution of the parameter h(0) as a function of T-prior, and T-growth, and compare it to Whiting and Bagi's published polynomial model that describes the influence of T-prior and T-growth on lambda independently of mu. For exponential as well as stationary phase cells, h(0) increases almost linearly with the magnitude of the temperature shift. A simple linear model of h(0) turns out to be more suitable to predict values than a polynomial model of lambda. (c) 2004 Elsevier B.V. All rights reserved.
引用
收藏
页码:77 / 84
页数:8
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