Effects of temperature, pH, and salinity on the growth kinetics of Pseudomonas sp. NB-1, a newly isolated cold-tolerant, alkali-resistant, and high-efficiency nitrobenzene-degrading bacterium

2022 ◽  
pp. 1-39
Author(s):  
Tingchen Cui ◽  
Peng Wang ◽  
Jialu Li ◽  
YaoMing Su ◽  
Na Liu ◽  
...  
Keyword(s):  
Growth Kinetics ◽  
High Efficiency ◽  
Pseudomonas Sp ◽  
Degrading Bacterium ◽  
Cold Tolerant ◽  
Effects Of Temperature ◽  
Kinetics Of

Modelling the effects of temperature and osmotic shifts on the growth kinetics of Bacillus weihenstephanensis in broth and food products

2012 ◽  
Vol 158 (1) ◽  
pp. 36-41 ◽  
Author(s):  
V. Antolinos ◽  
M. Muñoz-Cuevas ◽  
M. Ros-Chumillas ◽  
P.M. Periago ◽  
P.S. Fernández ◽  
...  
Keyword(s):  
Growth Kinetics ◽  
Food Products ◽  
Bacillus Weihenstephanensis ◽  
Effects Of Temperature ◽  
Kinetics Of

Response Surface Models for Effects of Temperature and Previous Growth Sodium Chloride on Growth Kinetics of Salmonella Typhimurium on Cooked Chicken Breast†

1999 ◽  
Vol 62 (12) ◽  
pp. 1470-1474 ◽  
Author(s):  
THOMAS P. OSCAR
Keyword(s):  
Salmonella Typhimurium ◽  
Response Surface ◽  
Relative Error ◽  
Growth Kinetics ◽  
Chicken Breast ◽  
Salmonella Spp ◽  
Response Surface Models ◽  
Surface Models ◽  
Effects Of Temperature ◽  
Kinetics Of

Response surface models were developed and validated for effects of temperature (10 to 40°C) and previous growth NaCl (0.5 to 4.5%) on lag time (λ) and specific growth rate (μ) of Salmonella Typhimurium on cooked chicken breast. Growth curves for model development (n = 55) and model validation (n = 16) were fit to a two-phase linear growth model to obtain λ and μ of Salmonella Typhimurium on cooked chicken breast. Response surface models for natural logarithm transformations of λ and μ as a function of temperature and previous growth NaCl were obtained by regression analysis. Both λ and μ of Salmonella Typhimurium were affected (P < 0.0001) by temperature but not by previous growth NaCl. Models were validated against data not used in their development. Mean absolute relative error of predictions (model accuracy) was 26.6% for λ and 15.4% for μ. Median relative error of predictions (model bias) was 0.9% for λ and 5.2% for μ. Results indicated that the models developed provided reliable predictions of λ and μ of Salmonella Typhimurium on cooked chicken breast within the matrix of conditions modeled. In addition, results indicated that previous growth NaCl (0.5 to 4.5%) was not a major factor affecting subsequent growth kinetics of Salmonella Typhimurium on cooked chicken breast. Thus, inclusion of previous growth NaCl in predictive models may not significantly improve our ability to predict growth of Salmonella spp. on food subjected to temperature abuse.

scholarly journals Effects of temperature on domain-growth kinetics of fourfold-degenerate (2×1) ordering in Ising models

1987 ◽  
Vol 36 (4) ◽  
pp. 2333-2336 ◽  
Author(s):  
Anders Høst-Madsen ◽  
Peter Jivan Shah ◽  
Torben Vendt Hansen ◽  
Ole G. Mouritsen
Keyword(s):  
Growth Kinetics ◽  
Ising Models ◽  
Domain Growth ◽  
Effects Of Temperature ◽  
Domain Growth Kinetics ◽  
Kinetics Of

Growth kinetics of l-aminoacylase-producing Pseudomonas sp. BA2

1997 ◽  
Vol 52 (2) ◽  
pp. 171-176 ◽  
Author(s):  
A. Bódalo Santoyo ◽  
J. Bastida Rodríguez ◽  
J.L. Gómez Carrasco ◽  
E. Gómez Gómez ◽  
M.L. Asanza Teruel ◽  
...  
Keyword(s):  
Growth Kinetics ◽  
Pseudomonas Sp ◽  
Kinetics Of

Response Surface Models for Effects of Temperature, pH, and Previous Growth pH on Growth Kinetics of Salmonella Typhimurium in Brain Heart Infusion Broth†

1999 ◽  
Vol 62 (2) ◽  
pp. 106-111 ◽  
Author(s):  
THOMAS P. OSCAR
Keyword(s):  
Salmonella Typhimurium ◽  
Response Surface ◽  
Growth Kinetics ◽  
Brain Heart Infusion ◽  
Growth Curves ◽  
Response Surface Models ◽  
Surface Models ◽  
Effects Of Temperature ◽  
Kinetics Of ◽  
Growth Ph

Response surface models were developed for effects of temperature (15 to 40°C), pH (5.2 to 7.4), and previous growth pH (5.7 to 8.6) on lag time (λ) and specific growth rate (μ) of Salmonella Typhimurium in brain heart infusion broth (BHIB). Seventy-five growth curves for model development and 30 growth curves for model validation were fit to a two-phase linear growth model to obtain direct estimates of λ and μ of Salmonella Typhimurium in BHIB. Response surface models for natural logarithm transformations of λ and μ as a function of temperature, pH, and previous growth pH were obtained by regression analysis. Previous growth pH did not alter (P > 0.05) or interact with temperature or pH to alter subsequent growth kinetics of Salmonella Typhimurium. However, λ and μ of Salmonella Typhimurium in BHIB were affected (P < 0.05) by linear and quadratic effects of temperature and pH. The models were validated against data not used in their development. Mean absolute relative error of predictions (model accuracy) was 7.8% for λ and 6.6% for μ. Median relative error of predictions (model bias) was −1.8% for λ and −2.8% for μ. Results of the current study indicated that the models developed accurately predicted growth kinetics of Salmonella Typhimurium in BHIB within the matrix of factors modeled and that the range of previous growth pH (5.7 to 8.6) investigated did not alter the subsequent growth kinetics of Salmonella Typhimurium in BHIB.

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