Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/2694
Título: Sigmoidal thermal inactivation kinetics of listeria innocua in broth: Influence of strain and growth phase
Autor: Miller, Fátima A.
Gil, Maria M.
Brandão, Teresa R.S.
Teixeira, Paula
Silva, Cristina L.M.
Palavras-chave: Listeria innocua
Thermal inactivation
Growth phase
Data: 2009
Editora: Elsevier
Citação: "Food Control". ISSN 0956-7135. 20: 12 (2009) 1151–1157
Resumo: Listeria innocua inactivation was studied within the temperature range 52.5–65.0 ºC, comparing two different strains (10528 and 2030c) and two growth phases (exponential and stationary). Survival curves may present a sigmoidal behaviour, with an initial shoulder (L), followed by a maximum inactivation rate (kmax) period and a final tailing tendency. A Gompertz-inspired model was used to fit experimental data, and kinetic parameters (L, kmax and tail) were estimated by non-linear regression analysis. The influence of temperature, growth phase and strain on kinetic parameters was studied using a 23 factorial experimental design. Results showed that temperature and growth phase were the most significant variables affecting the kinetic parameters. Listeria thermal inactivation varied from a log-linear tendency till a pronounced sigmoidal behaviour, depending on the studied factors.
URI: http://hdl.handle.net/10400.14/2694
Versão do Editor: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6S-4VXB8T6-1&_user=2460358&_coverDate=12%2F31%2F2009&_rdoc=14&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info%28%23toc%235038%232009%23999799987%231143072%23FLA%23display%23Volume%29&_cdi=5038&_sort=d&_docanchor=&_ct=17&_acct=C000057417&_version=1&_urlVersion=0&_userid=2460358&md5=d400f7f5ec8198553add67dd89b0d1f0&searchtype=a
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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