Tepelná inaktivace Enterococcus faecium

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F07%3A8P008744" target="_blank" >RIV/00027022:_____/07:8P008744 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Thermal Inactivation of Enterococcus faecium

Popis výsledku v původním jazyce

Data for thermal inactivation of working suspension of Enterococcus faecium in model solutions were acquired and used to develop a mathematical model for thermal inactivation of the bacterium. The model is valid within the water activity range 0.97 to 0.99; pH range 6.0 to 7.6; temperature range 60°C to 65°C, and was determined for the microorganism concentration ranges of 10^2 per ml to 10^8 per ml of the model inactivation solution. An Excel procedure was developed in Visual Basic language which enables the calculation of the final concentration of the microorganism from the input data for pH, aw, logN0, temperature, and holding time of the treatment. The proposed model was verified in experiments using cow and human milks. With cow milk, the correspondence between the experimental and the predicted data is highly satisfactory. With human milk, the model predicts a smaller effect of heating than is that manifested experimentally.

Název v anglickém jazyce

Thermal Inactivation of Enterococcus faecium

Popis výsledku anglicky

Data for thermal inactivation of working suspension of Enterococcus faecium in model solutions were acquired and used to develop a mathematical model for thermal inactivation of the bacterium. The model is valid within the water activity range 0.97 to 0.99; pH range 6.0 to 7.6; temperature range 60°C to 65°C, and was determined for the microorganism concentration ranges of 10^2 per ml to 10^8 per ml of the model inactivation solution. An Excel procedure was developed in Visual Basic language which enables the calculation of the final concentration of the microorganism from the input data for pH, aw, logN0, temperature, and holding time of the treatment. The proposed model was verified in experiments using cow and human milks. With cow milk, the correspondence between the experimental and the predicted data is highly satisfactory. With human milk, the model predicts a smaller effect of heating than is that manifested experimentally.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/1B44040" target="_blank" >1B44040: Modelování a experimentální výzkum termoinaktivace, baroinaktivace a růstu vybraných mikroorganismů</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2007

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

25

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

283-290

Kód UT WoS článku

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EID výsledku v databázi Scopus

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