Individual cell heterogeneity as variability source in population dynamics of microbial inactivation

被引:63
作者
Aspridou, Zafiro [1 ]
Koutsoumanis, Konstantinos P. [1 ]
机构
[1] Aristotle Univ Thessaloniki, Sch Agr Forestry & Nat Environm, Dept Food Sci & Technol, Lab Food Microbiol & Hyg, Thessaloniki 54124, Greece
关键词
Salmonella enterica; Microbial inactivation; Variability; Individual cell; PROBABILISTIC MODELING APPROACH; FREQUENCY-DISTRIBUTION MODEL; LISTERIA-MONOCYTOGENES; THERMAL INACTIVATION; SURVIVAL CURVES; VEGETATIVE CELLS; BACTERIAL-SPORES; BACILLUS-CEREUS; GROWTH; DIVISION;
D O I
10.1016/j.fm.2014.04.008
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
A statistical modeling approach was applied for describing and evaluating the individual cell heterogeneity as variability source in microbial inactivation. The inactivation data (N-t vs time) of Salmonella enterica serotype Agona, with initial concentration N-0 = 10(9) CFU/ml in acidified tryptone soy broth (pH 3.5), were transformed to (N-0 = N-t)/N-0 vs time leading to the cumulative probability distribution of the individual cell inactivation times (t(i)), which was further fitted to a variety of continuous distributions using @Risk software. The best-fitted t(i) distribution (Gamma) was used to predict the inactivation of S. Agona populations of various N-0 using Monte Carlo simulation, with the number of iterations in each simulation being equal to N-0 and the number of simulations representing the variability of the population inactivation behavior. The Monte Carlo simulation results for a population with N-0 = 10,000 CFU/ml showed that the variability in the predicted inactivation behavior is negligible for concentrations down to 100 cells. As the concentration decreases below 100 cells, however, the variability increases significantly. The results also indicated that the D-value used in deterministic first order kinetic models is valid only for large populations. For small populations, D-value shows a high variability, originating from individual cell heterogeneity, and, thus, can be better characterized by a probability distribution rather than a uniform value. Validation experiments with small populations confirmed the variability predicted by the statistical model. The use of the proposed approach to quantify the variability in the inactivation of mixed microbial populations, consisting of subpopulations with different probability distributions of t(i), was also demonstrated. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码:216 / 221
页数:6
相关论文
共 30 条
  • [1] Analysis of the Variability in the Number of Viable Bacteria after Mild Heat Treatment of Food
    Aguirre, J. S.
    Pin, C.
    Rodriguez, M. R.
    Garcia de Fernando, G. D.
    [J]. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2009, 75 (22) : 6992 - 6997
  • [2] Design of challenge testing experiments to assess the variability of Listeria monocytogenes growth in foods
    Augustin, Jean-Christophe
    Bergis, Helene
    Midelet-Bourdin, Graziella
    Cornu, Marie
    Couvert, Olivier
    Denis, Catherine
    Huchet, Veronique
    Lemonnier, Sabrina
    Pinon, Anthony
    Vialette, Michele
    Zuliani, Veronique
    Stahl, Valerie
    [J]. FOOD MICROBIOLOGY, 2011, 28 (04) : 746 - 754
  • [3] The logarithmic nature of thermal death time curves
    Bigelow, WD
    [J]. JOURNAL OF INFECTIOUS DISEASES, 1921, 29 : 528 - 536
  • [4] Casolari A., 1988, Physiological Models in Microbiology, VII., P1
  • [5] TAILING OF SURVIVAL CURVES OF BACTERIAL-SPORES
    CERF, O
    [J]. JOURNAL OF APPLIED BACTERIOLOGY, 1977, 42 (01): : 1 - 19
  • [6] General model, based on two mixed Weibull distributions of bacterial resistance, for describing various shapes of inactivation curves
    Coroller, L.
    Leguerinel, I.
    Mettler, E.
    Savy, N.
    Mafart, P.
    [J]. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2006, 72 (10) : 6493 - 6502
  • [7] Evaluation of a Stochastic Inactivation Model for Heat-Activated Spores of Bacillus spp.
    Corradini, Maria G.
    Normand, Mark D.
    Eisenberg, Murray
    Peleg, Micha
    [J]. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2010, 76 (13) : 4402 - 4412
  • [8] Survival curves of heated bacterial spores:: effect of environmental factors on Weibull parameters
    Couvert, O
    Gaillard, S
    Savy, N
    Mafart, P
    Leguérinel, I
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2005, 101 (01) : 73 - 81
  • [9] Validation of a stochastic modelling approach for Listeria monocytogenes growth in refrigerated foods
    Couvert, Olivier
    Pinon, Anthony
    Bergis, Helene
    Bourdichon, Francois
    Carlin, Frederic
    Cornu, Marie
    Denis, Catherine
    Besse, Nathalie Gnanou
    Guillier, Laurent
    Jamet, Emmanuel
    Mettler, Eric
    Stahl, Valerie
    Thuault, Dominique
    Zuliani, Veronique
    Augustin, Jean-Christophe
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2010, 144 (02) : 236 - 242
  • [10] Observing growth and division of large numbers of individual bacteria by image analysis
    Elfwing, A
    LeMarc, Y
    Baranyi, J
    Ballagi, A
    [J]. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2004, 70 (02) : 675 - 678