Growth, inactivation and histamine formation of Morganella psychrotolerans and Morganella morganii - development and evaluation of predictive models
Growth, inactivation and histamine formation of Morganella psychrotolerans and Morganella morganii - development and evaluation of predictive models
复制标题
DOI：
10.1016/j.ijfoodmicro.2008.08.015
复制
发表时间：
2008-12-10
影响因子：
5.4
通讯作者：
Dalgaard, Paw
中科院分区：
文献类型：
--
作者：
Emborg, Jette;Dalgaard, Paw
研究了耐冷摩根氏菌和摩氏摩根氏菌的生长、热灭活和组胺生成的数学模型，以评价这两种细菌在海产品中的重要性。生长曲线和组胺形成的M。肉汤和海产品中的耐冷菌在恒定和变化的储存温度下产生（n=12）。观察到的和预测的100、500和2000 ppm组胺形成时间用于评价现有的M。psychrotolerans组胺形成模型[Emborg，J.，Dalgaard，P.，2008-这个问题，这个问题。模拟和预测Morganella psychrotolerans的生长和组胺形成。国际食品微生物学杂志。doi：10.1016/j.ijfoodmicro.2008.08.016] M. psychrotolerans和M.在0 ℃至42.5 ℃的不同恒定温度下测定摩氏菌的热灭活，而在37.5 ℃至60 ℃之间研究热灭活。分枝通过结合这些新数据（生长速率模型）和来自现有文献的数据（组胺形成的最大群体密度和产量因子），开发了Morganii生长和组胺形成模型。开发的M. morganii模型通过比较预测的生长和组胺形成与现有文献的数据进行评估。psychrotolerans，在恒定温度下，是相似的偏差和准确度因子值分别为1.15和1.45（n = 11）。平均时间形成的组胺的临界浓度的M。psychrotolerans是可以接受的预测，但该模型不是高度准确的。然而，预测似乎有用的支持有关的安全保质期的决定，制定，储存和分销的冷冻海鲜。温度对M. psychrotolerans和M.摩氏菌的T-min显著不同，T-min为-8.3至-5.9 ℃对0.3至2.8 ℃，T-opt为26.0至27.0 ℃对35.9至37.2 ℃，T-max为32.0至33.3 ℃对44.0至47.4 ℃。D-50 ° C为5.3 min与13.1 min，z值为6.8 ° C和7.2 ° C。在15摄氏度以上的温度下。morganii的生长速度比M.心理耐受者。偏倚和准确度因子值分别为1.41和2.44（n = 93），显示了M的预测生长。morganii比以前在鲜鱼和肉汤中观察到的更快。与此一致，预测时间形成的临界组胺浓度的M。摩根氏体的平均长度比在鲜鱼中观察到的短。提出了一个组合模型来预测组织胺形成的psychrotolerant和嗜温摩根氏菌在0 ℃和37 ℃之间的新鲜鱼储存。(C)2008 Elsevier B. V.保留所有权利。
Mathematical models for growth, heat inactivation and histamine formation by Morganella psychrotolerons and Morganella morganii were studied to evaluate the importance of these bacteria in seafood. Curves for growth and histamine formation by M. psychrotolerans in broth and seafood were generated at constant and changing storage temperatures (n=12). Observed and predicted times to formation of 100, 500 and 2000 ppm histamine were used for evaluation of an existing M. psychrotolerans histamine formation model [Emborg, J., Dalgaard, P., 2008-this issue-this issue. Modelling and predicting the growth and histamine formation by Morganella psychrotolerans. International Journal of Food Microbiology. doi:10.1016/j.ijfoodmicro.2008.08.016] Growth rates for M. psychrotolerans and M. morganii were determined at different constant temperatures from 0 degrees C to 42.5 degrees C whereas heat inactivation was studied between 37.5 degrees C and 60 degrees C. A M. morganii growth and histamine formation model was developed by combining these new data (growth rate model) and data from the existing literature (maximum population density and yield factor for histamine formation). The developed M. morganii model was evaluated by comparison of predicted growth and histamine formation with data from the existing literature.Observed and predicted growth rates for M. psychrotolerans, at constant temperatures, were similar with bias and accuracy factor values of 1.15 and 1.45, respectively (n = 11). On average times to formation of critical concentrations of histamine by M. psychrotolerans were acceptably predicted but the model was not highly accurate. Nevertheless, predictions seemed useful to support decisions concerning safe shelf-life in relation to formulation, storage and distribution of chilled seafood. Parameters for the effect of temperature on growth and inactivation of M. psychrotolerans and M. morganii differed markedly with T-min of -8.3 to -5.9 degrees C vs. 0.3 to 2.8 degrees C, T-opt of 26.0 to 27.0 degrees C vs. 35.9 to 37.2 degrees C and T-max 32.0 to 33.3 degrees C vs. 44.0 to 47.4 degrees C. D-50 degrees C of 5.3 min vs. 13.1 min and z-values of 6.8 degrees C and 7.2 degrees C. At temperatures above similar to 15 degrees C M. morganii grew faster than M. psychrotolerans. Bias- and accuracy factor-values of 1.41 and 2.44 (n = 93) showed the predicted growth of M. morganii to be faster than previously observed in fresh fish and broth. In agreement with this, predicted times to formation of critical histamine concentrations by M. morganii were on average shorter than observed in fresh fish. A combined model was suggested to predict histamine formation by both psychrotolerant and mesophilic Morganella during storage of fresh fish between 0 degrees C and 37 degrees C. (C) 2008 Elsevier B.V. All rights reserved.