Use of the Weibull model for lactococcal bacterlophage inactivation by high hydrostatic pressure

Date

2006-04-15

Author

Avsaroglu, MD
Buzrul, S
Alpas, Hami
AKÇELİK, MUSTAFA
Bozoglu, F

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

103
views

0
downloads

Four lactococcal bacteriophages (phi L16-2, phi L135-6, phi Ld66-36 and phi Ld67-42) in M17 broth were pressurized at 300 and 350 MPa at room temperature and their survival curves were determined at various time intervals. Tailing (monotonic upward concavity) was observed in all survival curves. The resulting non-linear semi-logarithmic survival curves were described by the Weibull model and goodness of fit of this model was investigated. Regression coefficients (R 2), root mean square error (RMSE), residual and correlation plots strongly suggested that Weibull model produced a better fit to the data than the traditional linear model. Hazard plots suggested that the Weibull model was fully appropriate for the data being analyzed. These results have confirmed that the Weibull model, which is mostly utilized to describe the inactivation of bacterial cells or spores by heat and pressure, could be successfully used in describing the lactococcal bacteriophage inactivation by high hydrostatic pressure.

Subject Keywords

Food Science, Microbiology, General Medicine

URI

https://hdl.handle.net/11511/47210

Journal

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

DOI

https://doi.org/10.1016/j.ijfoodmicro.2005.10.027

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Use of Weibull frequency distribution model to describe the inactivation of Alicyclobacillus acidoterrestris by high pressure at different temperatures BUZRUL, SENCER; Alpas, Hami; Bozoglu, F (Elsevier BV, 2005-01-01) The survival curves of Alicyclobacillus acidoterrestris by high hydrostatic pressure were obtained at two pressures (350 and 450 MPa) and three temperature levels (35, 45 and 50 degreesC) in BAM broth. Tailing (upward concavity) was observed in all survival curves. Weibull model was fitted to these data and goodness of fit of this model was investigated. Regression coefficients (R-2), root mean square (RMSE) values and residual plot strongly suggested that Weibull model produced good fit to the data. A bett...
Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure Buzrul, Sencer; Alpas, Hami; Largeteau, Alain; Demazeau, Gerard (Elsevier BV, 2008-06-10) Escherichia coli and Listeria innocua in kiwifruit and pineapple juices were exposed to high hydrostatic Pressure (HHP) at 300 MPa for 5 min. Both bacteria showed equal resistance to HHR Using low (0 degrees C) or subzero (- 10 degrees C) temperatures instead of room temperature (20 degrees C) during pressurization did not change the effectiveness of HHP treatment oil both bacteria in Studied juices. Pulse pressure treatment (multiple Pulses for a total holding time of 5 min at 300 MPa) instead of continuou...
Evaluation of high hydrostatic pressure sensitivity of Staphylococcus aureus and Escherichia coli O157 : H7 by differential scanning calorimetry Alpas, Hami; BOZOGLU, F; KALETUNC, G (Elsevier BV, 2003-11-01) Differential scanning calorimetry (DSC) was used to evaluate the relative high hydrostatic pressure (HHP) resistances of bacterial strains from Staphylococcus aureus and Escherichia coli O157:H7 in vivo. The total apparent enthalpy change and thermal stability were two DSC parameters used to compare bacterial strains of untreated control and pressure-treated bacteria. DSC thermograms indicated that ribosomal denaturation appears to be a major factor in cell death by both thermal and high pressure treatments...
Monitoring changes in feta cheese during brining by magnetic resonance imaging and NMR relaxometry ALTAN, Aylin; Öztop, Halil Mecit; MCCARTHY, Kathryn L.; MCCARTHY, Michael J. (Elsevier BV, 2011-12-01) Magnetic resonance imaging (MRI) and NMR relaxometry were used to monitor changes in feta cheese during 169 h of brining at 4.8%, 13.0% and 23.0% salt solutions. Image and relaxation data were acquired to study salt uptake and water loss due to dehydration of cheese during brining. Saturation recovery and Carr-Purcell-Meiboom-Gill (CPMG) sequences were used to determine the longitudinal relaxation (T-1) and the transverse relaxation (T-2) times, respectively. Signal intensities of T-2 weighted images decrea...
Effect of high hydrostatic pressure on microbial load and quality parameters of grape juice Mert, Mecnun; Alpas, Hami; Department of Food Engineering (2010) Effect of high hydrostatic pressure (150-200-250 MPa) on the microbial load and quality parameters (pH, color, 5-hydroxymethylfurfural-HMF) of white (Sultaniye) and red (Alicante Bouschet) grape juices with combination of temperature (20-30-40°C) and holding time (5-10-15 min) was studied. Increased pressure and temperature showed significant effect on microbial reduction in white and red grape juices (p<0.05). The effect of pressure and time on pH drop was found to be insignificant (p>0.05). HHP resulted i...

Citation Formats

M. Avsaroglu, S. Buzrul, H. Alpas, M. AKÇELİK, and F. Bozoglu, “Use of the Weibull model for lactococcal bacterlophage inactivation by high hydrostatic pressure,” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, pp. 78–83, 2006, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/47210.