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001-es BibID:BIBFORM104369
035-os BibID:(WOS)000471123200013 (Scopus)85066064788
Első szerző:Buss da Silva, Nathália
Cím:Optimization of turbidity experiments to estimate the probability of growth for individual bacterial cells / Nathália Buss da Silva, Bruno Augusto Mattar Carciofi, Mariem Ellouze, József Baranyi
Dátum:2019
ISSN:0740-0020
Megjegyzések:Using turbidity measurements to quantify bacterial growth is a common and well-established practice in microbiology. Automated devices offering high throughput analyses have largely contributed to the increase of its use. A main difficulty of this method is that it detects growth only at late exponential phase, making turbidity measurements limited for studies focussing on low cell numbers. This work proposes an improved estimator for the probability of growth of individual cells using turbidity-based measurements, when the initial number of cells is low and random. We modify the currently used estimator for the expected cell number per well, a Poisson-parameter, and show that an optimal scenario is when ca 20% of the wells do not become turbid, resulting in improved accuracy and precision.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Probability of growth
Estimator
Turbidity
Experimental design
Megjelenés:Food Microbiology. - 83 (2019), p. 109-112. -
További szerzők:Mattar Carciofi, Bruno Augusto Ellouze, Mariem Baranyi József (1956-) (biomatematikus)
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2.

001-es BibID:BIBFORM107473
035-os BibID:(cikkazonosító)103972 (WOS)000750838100001 (Scopus)85121754196
Első szerző:Jánosity Anna
Cím:Distribution of bacterial single cell parameters and their estimation from turbidity detection times / Anna Jánosity, Balázs Vajna, Gabriella Kiskó, József Baranyi
Dátum:2022
ISSN:0740-0020 1095-9998
Megjegyzések:The stochastic growth of homogeneous bacterial populations in the wells of a microtiter plate was studied as a function of the random initial cell number and their random individual lag times. These significantly affected the population growth in the well, while the maximum specific growth rate of the population was constant (or its variance was negligible) for each well. We showed the advantages of the mathematical assumption that a transformation of the single cell lag time, called the single cell physiological state (or, more accurately, that of the sub-population generated by the single cell) follow the Beta distribution. Simulations demonstrated what patterns would such assumption generate for the distribution of the detection times observed in the wells. An estimation procedure was developed, based on the beta-assumption, that resulted in an explicit expression for the expected value of the single cell physiological state as a function of measured "time to detection" values using turbidity experiments. The method was illustrated using laboratory data with Escherichia coli, Salmonella enterica subsp. enterica strains. The results gave a basis to quantify the difference between the studied organisms in terms of their single-cell kinetics.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Single cell kinetics
Turbidity
Single cell
Lag time
Physiological state
Megjelenés:Food Microbiology. - 104 (2022), p. 1-7. -
További szerzők:Vajna Balázs Kiskó Gabriella Baranyi József (1956-) (biomatematikus)
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3.

001-es BibID:BIBFORM099344
035-os BibID:(cikkazonosító)109311
Első szerző:Jánosity Anna
Cím:Determining optimum carvacrol treatment as a cardinal value of a secondary model / Anna Jánosity, Anja Klančnik, Gabriella Kiskó, Sonja Smole Možina, József Baranyi
Dátum:2021
ISSN:0168-1605
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Megjelenés:International Journal Of Food Microbiology. - 354 (2021), p. 1-5. -
További szerzők:Klančnik, Anja Kiskó Gabriella Možina, Sonja Smole Baranyi József (1956-) (biomatematikus)
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4.

001-es BibID:BIBFORM104371
035-os BibID:(WOS)000656754700005 (Scopus)85107390610 (cikkazonosító)109241
Első szerző:Le Marc, Yvan
Cím:A stochastic approach for modelling the effects of temperature on the growth rate of Bacillus cereus sensu lato / Yvan Le Marc, Nathália Buss da Silva, Florence Postollec, Véronique Huchet, József Baranyi, Mariem Ellouze
Dátum:2021
ISSN:0168-1605
Megjegyzések:A stochastic model that predicts the maximum specific growth rate (mu max) of Bacillus cereus sensu lato as a function of temperature was developed. The model integrates the intra-species variability by incorporating distributions of cardinal parameters (Tmin, Topt, Tmax) in the model. Growth rate data were generated for 22 strains, covering 5 major phylogenetic groups of B. cereus, and their cardinal temperatures identified. Published growth rate data were also incorporated in the model fitting, resulting in a set of 33 strains. Based on their cardinal temperatures, we identified clusters of Bacillus cereus strains that show similar response to temperature and these clusters were considered separately in the stochastic model. Interestingly, the ?opt values for psychrotrophic strains were found to be significantly lower than those obtained for mesophilic strains. The model developed within this work takes into account some correlations existing between parameters (mu opt, Tmin, Topt, Tmax). In particular, the relationship highlighted between the b-slope of the Ratkowsky model and Tmin (doi: https://doi.org/10.3389/fmicb.2017.01890) was adapted to the case of the popular Cardinal Temperature Model. This resulted in a reduced model in which ?opt is replaced by a function of Tmin, Topt and 2 strain-independent parameters. A correlation between the Tmin parameter and the experimental minimal growth temperature was also highlighted and integrated in the model for improved predictions near the temperature growth limits. Compared to the classical approach, the model developed in this study leads to improved predictions for temperatures around Tmin and more realistic tails for the predicted distributions of ?max. It can be useful for describing the variability of the Bacillus cereus Group in Quantitative Microbial Risk Assessment (QMRA). An example of application of the stochastic model to Reconstituted Infant Formulae (RIF) was proposed.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Bacillus cereus
Cardinal temperatures
Stochastic model
Tertiary modelling
Microbial risk assessment
Megjelenés:International Journal Of Food Microbiology. - 349 (2021), p. 1-11. -
További szerzők:Buss da Silva, Nathália Postollec, Florence Huchet, Véronique Baranyi József (1956-) (biomatematikus) Ellouze, Mariem
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5.

001-es BibID:BIBFORM104363
035-os BibID:(WOS)000784288600007 (Scopus)85116157653 (cikkazonosító)109420
Első szerző:Le Marc, Yvan
Cím:The effect of pH on the growth rate of Bacillus cereus sensu lato: Quantifying strain variability and modelling the combined effects of temperature and pH / Yvan Le Marc, Leen Baert, Nathália Buss da Silva, Florence Postollec, Véronique Huchet, József Baranyi, Mariem Ellouze
Dátum:2021
ISSN:0168-1605
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Megjelenés:International Journal Of Food Microbiology. - 360 (2021), p. 1-11. -
További szerzők:Baert, Leen Buss da Silva, Nathália Postollec, Florence Huchet, Véronique Baranyi József (1956-) (biomatematikus) Ellouze, Mariem
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6.

001-es BibID:BIBFORM115335
035-os BibID:(cikkazonosító)e9959 (Scopus)85179932295
Első szerző:Nagy Róbert (élelmiszerbiztonsági és -minőségi mérnök)
Cím:Evaluation of functional properties of physically treated Sorghum flours and development of gluten-free Sorghum breads / Nagy Róbert, Neji Chaima, Remenyik Judit, Sipos Péter
Dátum:2023
ISSN:1338-5178
Megjegyzések:Recently, sorghum production and utilisation experienced a considerable increase in the food industry due to its outstanding nutritional and functional properties as a gluten-free material. Depending on the genotype, it is a good source of antioxidants and contains a high amount of slowly digestible and resistant starch. This study evaluated the effect of physical (heat) treatment on the functional and rheological properties (water and oil absorption capacities etc.) of commercial sorghum flour. Gluten-free bread were also developed with the use of sorghum as base material and the addition of other gluten-free ingredients and the utilisation of heat treatment. Bread quality and texture profile characteristics (hardness, springiness) were evaluated, and an organoleptic test was also performed. Heat treatment proved to be beneficial in improving some of the functional properties of sorghum flour: it increased water absorption capacity by 20% compared to the control flour. It also improved the development of dough and the texture profile of bread on the baking day but resulted in a rapid quality decrease during storage. Sorghum bread with 10 % fibre content received the highest score during sensory evaluation, and a higher fibre content combined with heat treatment caused a significant decrease in hardness values. In conclusion, physical treatment had a favourable effect on some of the functional properties of sorghum flour and bread, especially water absorption capacity and dough development, and according to the organoleptic evaluation results sorghum bread products can potentially compete with other gluten-free bakery products.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
pszeudocereáliák
termikus kezelés
reológia
cöliákia
Megjelenés:Journal of Microbiology, Biotechnology and Food Sciences. - 13 : 3 (2023), p. 1-6. -
További szerzők:Neji, Chaima (1990-) (agrártudományok) Gálné Remenyik Judit (1965-) (kémia tanár, okleveles vegyész) Sipos Péter (1975-) (agrármérnök)
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