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Effect of combined function of temperature and water activity on the growth of Vibrio harveyi
Vibrio harveyi is considered as a causative agent of the systemic disease, vibriosis, which occurs in many biological fields. The effects of temperatures (12.9–27.1 °C) and water activity (NaCl% 0.6%-3.4%) on V. harveyi were investigated. The behavior and growth characteristics of V. harveyi was stu...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Sociedade Brasileira de Microbiologia
2012
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769047/ https://www.ncbi.nlm.nih.gov/pubmed/24031965 http://dx.doi.org/10.1590/S1517-838220120004000018 |
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author | Zhou, Kang Gui, Meng Li, Pinglan Xing, Shaohua Cui, Tingting Peng, Zhaohui |
author_facet | Zhou, Kang Gui, Meng Li, Pinglan Xing, Shaohua Cui, Tingting Peng, Zhaohui |
author_sort | Zhou, Kang |
collection | PubMed |
description | Vibrio harveyi is considered as a causative agent of the systemic disease, vibriosis, which occurs in many biological fields. The effects of temperatures (12.9–27.1 °C) and water activity (NaCl% 0.6%-3.4%) on V. harveyi were investigated. The behavior and growth characteristics of V. harveyi was studied and modeled. Growth curves were fitted by using Gompertz and Baranyi models, and the Baranyi model showed a better fittness. Then, the maximum growth rates (μ(max)) and lag phase durations (LPD, λ) obtained from both Gompertz and Baranyi model were modeled as a combination function of temperature and water activity using the response surface and Arrhenius-Davey models for secondary model. The value of r(2), MSE, bias and accuracy factor suggest Baranyi model has better fitness than Gompertz model. Furthermore, validation of the developed models with independent data from ComBase also shown better interrelationship between observed and predicted growth parameter when using Baranyi model. |
format | Online Article Text |
id | pubmed-3769047 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2012 |
publisher | Sociedade Brasileira de Microbiologia |
record_format | MEDLINE/PubMed |
spelling | pubmed-37690472013-09-12 Effect of combined function of temperature and water activity on the growth of Vibrio harveyi Zhou, Kang Gui, Meng Li, Pinglan Xing, Shaohua Cui, Tingting Peng, Zhaohui Braz J Microbiol Food Microbiology Vibrio harveyi is considered as a causative agent of the systemic disease, vibriosis, which occurs in many biological fields. The effects of temperatures (12.9–27.1 °C) and water activity (NaCl% 0.6%-3.4%) on V. harveyi were investigated. The behavior and growth characteristics of V. harveyi was studied and modeled. Growth curves were fitted by using Gompertz and Baranyi models, and the Baranyi model showed a better fittness. Then, the maximum growth rates (μ(max)) and lag phase durations (LPD, λ) obtained from both Gompertz and Baranyi model were modeled as a combination function of temperature and water activity using the response surface and Arrhenius-Davey models for secondary model. The value of r(2), MSE, bias and accuracy factor suggest Baranyi model has better fitness than Gompertz model. Furthermore, validation of the developed models with independent data from ComBase also shown better interrelationship between observed and predicted growth parameter when using Baranyi model. Sociedade Brasileira de Microbiologia 2012 2012-06-01 /pmc/articles/PMC3769047/ /pubmed/24031965 http://dx.doi.org/10.1590/S1517-838220120004000018 Text en © Sociedade Brasileira de Microbiologia http://creativecommons.org/licenses/by-nc/3.0/ All the content of the journal, except where otherwise noted, is licensed under a Creative Commons License |
spellingShingle | Food Microbiology Zhou, Kang Gui, Meng Li, Pinglan Xing, Shaohua Cui, Tingting Peng, Zhaohui Effect of combined function of temperature and water activity on the growth of Vibrio harveyi |
title | Effect of combined function of temperature and water activity on the growth of Vibrio harveyi |
title_full | Effect of combined function of temperature and water activity on the growth of Vibrio harveyi |
title_fullStr | Effect of combined function of temperature and water activity on the growth of Vibrio harveyi |
title_full_unstemmed | Effect of combined function of temperature and water activity on the growth of Vibrio harveyi |
title_short | Effect of combined function of temperature and water activity on the growth of Vibrio harveyi |
title_sort | effect of combined function of temperature and water activity on the growth of vibrio harveyi |
topic | Food Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769047/ https://www.ncbi.nlm.nih.gov/pubmed/24031965 http://dx.doi.org/10.1590/S1517-838220120004000018 |
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