Enterococcus faecium growth model

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F09%3A00000068" target="_blank" >RIV/00027022:_____/09:00000068 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00179906:_____/09:00201553

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Enterococcus faecium growth model

Popis výsledku v původním jazyce

Enterococci are common contaminants of human milk processed in milk banks, and the consumption of contaminated milk can cause severe infection-related complications if the control mechanisms fail to detect the contamination. Extensive data are availableon the growth curves of E. faecium in broth at pH values between 6 and 7, at temperatures of 5 degrees C to 20 degrees C, and for water activity values a(w) of 0.97 to 0.997. These growth curves were replaced with non-linear Gompertz curves for microorganism growth, the parameters of which were correlated with the temperature and pH values. A mathematical relationship to water activity could not be established since only two water activity levels have been experimentally tested and the resulting model would be highly inaccurate. The issue of water activity was resolved by the development of two separate models, one for each of the water activity values.

Název v anglickém jazyce

Enterococcus faecium growth model

Popis výsledku anglicky

Enterococci are common contaminants of human milk processed in milk banks, and the consumption of contaminated milk can cause severe infection-related complications if the control mechanisms fail to detect the contamination. Extensive data are availableon the growth curves of E. faecium in broth at pH values between 6 and 7, at temperatures of 5 degrees C to 20 degrees C, and for water activity values a(w) of 0.97 to 0.997. These growth curves were replaced with non-linear Gompertz curves for microorganism growth, the parameters of which were correlated with the temperature and pH values. A mathematical relationship to water activity could not be established since only two water activity levels have been experimentally tested and the resulting model would be highly inaccurate. The issue of water activity was resolved by the development of two separate models, one for each of the water activity values.

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)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

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

27

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

11

Strana od-do

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Kód UT WoS článku

000271830000007

EID výsledku v databázi Scopus

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