| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 445.72 KB | Adobe PDF |
Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Listeria innocua Thermal inactivation Growth phase
Contexto Educativo
Citação
"Food Control". ISSN 0956-7135. 20: 12 (2009) 1151–1157
Editora
Elsevier