Lactic acid bacteria temperature dependency of µmax - Sausage
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | MRV |
| Model-CurationStatus | independent studies |
| Model-DependentVariables | mumax, pH, temperature, atmosphere |
| Model-Foodprocess | Storage |
| Model-InpendenVariables | temp |
| Model-ReferenceDescription | Muermans and Stekelenburg, Modeling the growth rate of lactic acid bacteria in vacuum packed Bologna type sausage; influence of water activity and storage temperature (in Dutch). TNO Report T 92.259, 1992, Buchanan (et al.), 1991. Effectiveness of Carnobacterium piscicola LK5 for controlling the growth of Listeria monocytogenes Scott A in refrigersted foods. Journal of Food Safety, 12:219-236, Porto (et al.), 2002: Viability of a five-strain mixture of L. monocytogenes in vacuum-sealed packages of Frankfurters, commercially prepared with and without 2.0 or 3.0% added potassium lactate, during extended storage at 4 and 10 C. J.Food Prot. 65:308, |
| Model-Type | Growth - Growth boundary model |
| PMF-Environment | Sausage |
| PMF-Environment-Details | Meat |
| PMF-Organism | Lactic acid bacteria |
| Software | MRV |
| Software-Accessibility | Public |
| Software-Link | http://mrviewer.info/ |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 26 September 2019, 12:59 (CEST) |
| Created | 26 September 2019, 12:59 (CEST) |