Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO2 under Aerobic or Evacuated Storage Conditions
DC Field | Value | Language |
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dc.contributor.author | Lee, Jeeyeon | - |
dc.contributor.author | Gwak, Eunji | - |
dc.contributor.author | Ha, Jimyeong | - |
dc.contributor.author | Kim, Sejeong | - |
dc.contributor.author | Lee, Soomin | - |
dc.contributor.author | Lee, Heeyoung | - |
dc.contributor.author | Oh, Mi-Hwa | - |
dc.contributor.author | Park, Beom-Young | - |
dc.contributor.author | Oh, Nam Su | - |
dc.contributor.author | Choi, Kyoung-Hee | - |
dc.contributor.author | Yoon, Yohan | - |
dc.date.available | 2021-02-22T11:23:32Z | - |
dc.date.issued | 2016-12 | - |
dc.identifier.issn | 1225-8563 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/9328 | - |
dc.description.abstract | The objective of this study was to describe the growth patterns of Staphylococcus aureus in combinations of NaCl and NaNO2, using a probabilistic model. A mixture of S. aureus strains (NCCP10826, ATCC13565, ATCC14458, ATCC23235, and ATCC27664) was inoculated into nutrient broth plus NaCl (0, 0.25, 0.5, 0.75, 1, 1.25, 1.5, and 1.75%) and NaNO2 (0, 15, 30, 45, 60, 75, 90, 105, and 120 ppm). The samples were then incubated at 4, 7, 10, 12 and 15 degrees C for up to 60 d under aerobic or vacuum conditions. Growth responses [growth (1) or no growth (0)] were then determined every 24 h by turbidity, and analyzed to select significant parameters (p<0.05) by a stepwise selection method, resulting in a probabilistic model. The developed models were then validated with observed growth responses. S. aureus growth was observed only under aerobic storage at 10-15 degrees C. At 10-15 degrees C, NaCl and NaNO2 did not inhibit S. aureus growth at less than 1.25% NaCl. Concentration dependency was observed for NaCl at more than 1.25%, but not for NaNO2. The concordance percentage between observed and predicted growth data was approximately 93.86%. This result indicates that S. aureus growth can be inhibited in vacuum packaging and even aerobic storage below 10 degrees C. Furthermore, NaNO, does not effectively inhibit S. aureus growth. | - |
dc.format.extent | 8 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES | - |
dc.title | Mathematical Model for Predicting the Growth Probability of Staphylococcus aureus in Combinations of NaCl and NaNO2 under Aerobic or Evacuated Storage Conditions | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.5851/kosfa.2016.36.6.752 | - |
dc.identifier.scopusid | 2-s2.0-85017341615 | - |
dc.identifier.wosid | 000391241300007 | - |
dc.identifier.bibliographicCitation | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.36, no.6, pp 752 - 759 | - |
dc.citation.title | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | - |
dc.citation.volume | 36 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 752 | - |
dc.citation.endPage | 759 | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART002183294 | - |
dc.description.isOpenAccess | Y | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | WATER ACTIVITY | - |
dc.subject.keywordPlus | ENTEROTOXIN PRODUCTION | - |
dc.subject.keywordPlus | FERMENTED SAUSAGES | - |
dc.subject.keywordPlus | KINETIC-BEHAVIOR | - |
dc.subject.keywordPlus | SODIUM-NITRITE | - |
dc.subject.keywordPlus | TEMPERATURE | - |
dc.subject.keywordPlus | MEAT | - |
dc.subject.keywordPlus | PH | - |
dc.subject.keywordPlus | FRANKFURTERS | - |
dc.subject.keywordPlus | SALMONELLA | - |
dc.subject.keywordAuthor | predictive model | - |
dc.subject.keywordAuthor | S. aureus | - |
dc.subject.keywordAuthor | NaCl | - |
dc.subject.keywordAuthor | NaNO2 | - |
dc.subject.keywordAuthor | processed meat products | - |
dc.identifier.url | http://koreascience.or.kr/article/JAKO201606776008091.page | - |
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