About: Thermal Inactivation of Enterococcus faecium

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Na základě získaných termoinaktivačních dat byl vytvořen matematický model termoinaktivace mikroorganismu Enterococcus faecium. Model platí v rozsahu aktivit vody 0,99-0,97, hodnot pH=6,0-7,6 , teplot 60-65°C a byl stanoven v rozsahu koncentrací mikroorganismu 10^2 až 10^8. Byla vytvořena prediktivní procedura v jazyce Visual Basic pro tabulkový procesor MS Excel, která umožňuje vypočítat konečnou koncentraci mikroorganismu při zadání vstupních dat pH, aw, log N0, teploty a doby působení. (cs) Data for thermal inactivation of working suspension of Enterococcus faecium in model solutions were acquired and used to develop a mathematical model for thermal inactivation of the bacterium. The model is valid within the water activity range 0.97 to 0.99; pH range 6.0 to 7.6; temperature range 60°C to 65°C, and was determined for the microorganism concentration ranges of 10^2 per ml to 10^8 per ml of the model inactivation solution. An Excel procedure was developed in Visual Basic language which enables the calculation of the final concentration of the microorganism from the input data for pH, aw, logN0, temperature, and holding time of the treatment. The proposed model was verified in experiments using cow and human milks. With cow milk, the correspondence between the experimental and the predicted data is highly satisfactory. With human milk, the model predicts a smaller effect of heating than is that manifested experimentally. Data for thermal inactivation of working suspension of Enterococcus faecium in model solutions were acquired and used to develop a mathematical model for thermal inactivation of the bacterium. The model is valid within the water activity range 0.97 to 0.99; pH range 6.0 to 7.6; temperature range 60°C to 65°C, and was determined for the microorganism concentration ranges of 10^2 per ml to 10^8 per ml of the model inactivation solution. An Excel procedure was developed in Visual Basic language which enables the calculation of the final concentration of the microorganism from the input data for pH, aw, logN0, temperature, and holding time of the treatment. The proposed model was verified in experiments using cow and human milks. With cow milk, the correspondence between the experimental and the predicted data is highly satisfactory. With human milk, the model predicts a smaller effect of heating than is that manifested experimentally. (en)
Title	Thermal Inactivation of Enterococcus faecium Tepelná inaktivace Enterococcus faecium (cs) Thermal Inactivation of Enterococcus faecium (en)
skos:prefLabel	Thermal Inactivation of Enterococcus faecium Tepelná inaktivace Enterococcus faecium (cs) Thermal Inactivation of Enterococcus faecium (en)
skos:notation	RIV/00027022:_____/07:8P008744!RIV08-MZE-00027022
http://linked.open.../vavai/riv/strany	283-290
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(1B44040)
http://linked.open...iv/cisloPeriodika	5
http://linked.open...vai/riv/dodaniDat	2008
http://linked.open...aciTvurceVysledku	Houška, Milan Landfeld, Aleš Kýhos, Karel
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav potravinářský Praha, v.v.i.
http://linked.open...dnocenehoVysledku	455039
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/07:8P008744
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	thermal inactivation model; Enterococcus faecium; verification (en)
http://linked.open.../riv/klicoveSlovo	Enterococcus faecium verification thermal inactivation model
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[201B76BBEBCE]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...vavai/riv/projekt	Modelling and experimental research of thermoinactivation, baroinactivation and growth of selected micro-organisms
http://linked.open...UplatneniVysledku	2007
http://linked.open...v/svazekPeriodika	25
http://linked.open...iv/tvurceVysledku	Houška, Milan Landfeld, Aleš Kýhos, Karel Spelina, V. Schlemmerová, L. Mericka, P.
issn	1212-1800
number of pages	8 (xsd:int)
is http://linked.open...avai/riv/vysledek of	Thermal Inactivation of Enterococcus faecium Thermal Inactivation of Enterococcus faecium Thermal Inactivation of Enterococcus faecium

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