Modeling the inhibition of Salmonella typhimurium growth by combination of food antimicrobials

Autor: A. Kobilinsky, Florence Dubois-Brissonnet, A.I. Nazer
Přispěvatelé: Unité de biométrie et intelligence artificielle de jouy, Institut National de la Recherche Agronomique (INRA), Ecole Nationale Supérieure des Industries Agricoles et alimentaires
Rok vydání: 2007
Předmět:
Salmonella
ACIDIC COMPOUND
Acyclic Monoterpenes
Colony Count
Microbial
Microbial Sensitivity Tests
Biology
medicine.disease_cause
Models
Biological
01 natural sciences
Microbiology
SMOOTHING
010104 statistics & probability
03 medical and health sciences
chemistry.chemical_compound
Food Preservation
Eugenol
medicine
0101 mathematics
SYNERGY
SALMONELLA TYPHIMURIUM
chemistry.chemical_classification
0303 health sciences
EXPERIMENTAL DESIGN
Terpenes
030306 microbiology
GROWTH INHIBITION
AROMATIC COMPOUND
Fractional factorial design
General Medicine
Hydrogen-Ion Concentration
Antimicrobial
biology.organism_classification
Enterobacteriaceae
Thymol
Anti-Bacterial Agents
[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology
chemistry
Consumer Product Safety
Food Preservatives
Monoterpenes
Cymenes
Predictive variables
Growth inhibition
Bacteria
Food Science
Organic acid
Zdroj: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2007, 115 (1), pp.95-109. ⟨10.1016/j.ijfoodmicro.2006.10.039⟩
ISSN: 0168-1605
Popis: International audience; Through the use of a sequence of fractional factorial designs, the growth inhibition of Salmonella typhimurium by many natural antimicrobial compounds is studied and modeled. Two very important predictive variables are an appropriately weighted total of organic acid concentrations on the one hand, and of aromatic compound concentrations on the other
Databáze: OpenAIRE
Externí odkaz: