Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Nathália Buss da Silva"'
Autor:
Mariem Ellouze, Nathália Buss Da Silva, Katia Rouzeau-Szynalski, Laura Coisne, Frédérique Cantergiani, József Baranyi
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Externí odkaz:
https://doaj.org/article/0e2a14312b3f4bb4af80e97f533c5d16
Autor:
Mariem Ellouze, Nathália Buss Da Silva, Katia Rouzeau-Szynalski, Laura Coisne, Frédérique Cantergiani, József Baranyi
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
This study describes the simultaneous Bacillus cereus growth and cereulide formation, in culture medium and cereal-, dairy-, meat-, and vegetable-based food matrices. First, bacterial growth experiments were carried out under a wide range of temperat
Externí odkaz:
https://doaj.org/article/7fbd000915324743b51f056a184ae0d9
Publikováno v:
Frontiers in Microbiology, Vol 8 (2017)
Predictive models of the growth of foodborne organisms are commonly based on data generated in laboratory medium. It is a crucial question how to apply the predictions to realistic food scenarios. A simple approach is to assume that the bias factor,
Externí odkaz:
https://doaj.org/article/d00b9122872e49c4bb25092bab13c6fe
Publikováno v:
Frontiers in Microbiology, Vol 8 (2017)
The maximum specific growth rates of 12 strains, pair-wise belonging to six groups of Bacillus cereus sensu lato, were fitted against temperature by a reparametrized version of the model of Ratkowsky et al. (1983). This way, the interpretation of the
Externí odkaz:
https://doaj.org/article/53254b56d3d64a8aa22f3f5c81357570
Autor:
Nathália Buss da Silva, Mariem Ellouze, Katia Rouzeau-Szynalski, Nicholas Johnson, Marcel H. Zwietering, Heidy M.W. den Besten
Publikováno v:
International Journal of Food Microbiology, 364
International Journal of Food Microbiology 364 (2022)
International Journal of Food Microbiology 364 (2022)
This study aims to quantify growth and cereulide production by Bacillus cereus and their potential correlation in an intermediate dairy wet-mix. Systematic experiments were carried out using the emetic reference strain F4810/72 in the suboptimal rang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e76b0bf1eee0fa87707220548e0511a
https://pubmed.ncbi.nlm.nih.gov/35032935
https://pubmed.ncbi.nlm.nih.gov/35032935
Autor:
Yvan Le Marc, Mariem Ellouze, József Baranyi, Nathália Buss da Silva, Florence Postollec, Véronique Huchet
Publikováno v:
International Journal of Food Microbiology 349 (2021)
International Journal of Food Microbiology, 349
International Journal of Food Microbiology, 349
A stochastic model that predicts the maximum specific growth rate (μmax) of Bacillus cereus sensu lato as a function of temperature was developed. The model integrates the intra-species variability by incorporating distributions of cardinal paramete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d88816b9e0eee660cd17e68cff8d1aa2
https://research.wur.nl/en/publications/a-stochastic-approach-for-modelling-the-effects-of-temperature-on
https://research.wur.nl/en/publications/a-stochastic-approach-for-modelling-the-effects-of-temperature-on
Autor:
Laura Coisne, Katia Rouzeau-Szynalski, Frédérique Cantergiani, József Baranyi, Mariem Ellouze, Nathália Buss da Silva
Publikováno v:
Frontiers in Microbiology 12 (2021)
Frontiers in Microbiology, 12
Frontiers in Microbiology
Frontiers in Microbiology, Vol 12 (2021)
Frontiers in Microbiology, 12
Frontiers in Microbiology
Frontiers in Microbiology, Vol 12 (2021)
This study describes the simultaneous Bacillus cereus growth and cereulide formation, in culture medium and cereal-, dairy-, meat-, and vegetable-based food matrices. First, bacterial growth experiments were carried out under a wide range of temperat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::089ecf9f55ccfce15c8c1ff8011e19c0
https://research.wur.nl/en/publications/modeling-bacillus-cereus-growth-and-cereulide-formation-in-cereal
https://research.wur.nl/en/publications/modeling-bacillus-cereus-growth-and-cereulide-formation-in-cereal
Autor:
Wiaslan Figueiredo Martins, Nathália Buss da Silva, Gláucia Maria Falcão de Aragão, Bruno Augusto Mattar Carciofi, João Borges Laurindo, Daniel Angelo Longhi
Publikováno v:
Journal of Food Engineering. 216:20-26
Proper mathematical models with trustworthy estimated parameters are essential to accurately predict the shelf life of foodstuffs. Traditionally, many isothermal experiments are performed to estimate these parameters and their temperature dependence.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fd8896370d6fb1525e8b271c00b206a
https://doi.org/10.1016/j.jfoodeng.2017.07.031
https://doi.org/10.1016/j.jfoodeng.2017.07.031
Autor:
Véronique Huchet, Florence Postollec, József Baranyi, Leen Baert, Yvan Le Marc, Mariem Ellouze, Nathália Buss da Silva
Publikováno v:
International Journal of Food Microbiology 360 (2021)
International Journal of Food Microbiology, 360
International Journal of Food Microbiology, 360
In this study, the effect of pH, alone or in combination with temperature, on the maximum growth rate (μmax) of B. cereus sensu lato was investigated. In phase 1, the effect of pH at 30 °C was studied for 16 mesophilic strains and 2 psychrotrophic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89b6b0c594d89094468a806841b35f55
https://doi.org/10.1016/j.ijfoodmicro.2021.109420
https://doi.org/10.1016/j.ijfoodmicro.2021.109420
Autor:
Gláucia Maria Falcão de Aragão, Wiaslan Figueiredo Martins, Bruno Augusto Mattar Carciofi, João Borges Laurindo, Nathália Buss da Silva, Daniel Angelo Longhi
Publikováno v:
International Journal of Food Microbiology. 240:57-62
In predictive microbiology, the model parameters have been estimated using the sequential two-step modeling (TSM) approach, in which primary models are fitted to the microbial growth data, and then secondary models are fitted to the primary model par
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f894eb35701330eed8441750f46c4c6
https://doi.org/10.1016/j.ijfoodmicro.2016.06.042
https://doi.org/10.1016/j.ijfoodmicro.2016.06.042