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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...

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Detalles Bibliográficos
Autores principales: Zhou, Kang, Gui, Meng, Li, Pinglan, Xing, Shaohua, Cui, Tingting, Peng, Zhaohui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2012
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.
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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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