Use of the Weibull model for lactococcal bacterlophage inactivation by high hydrostatic pressure


Avsaroglu M., Buzrul S., Alpas H. , AKÇELİK M., Bozoglu F.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, cilt.108, ss.78-83, 2006 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 108 Konu: 1
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1016/j.ijfoodmicro.2005.10.027
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
  • Sayfa Sayıları: ss.78-83

Özet

Four lactococcal bacteriophages (phi L16-2, phi L135-6, phi Ld66-36 and phi Ld67-42) in M17 broth were pressurized at 300 and 350 MPa at room temperature and their survival curves were determined at various time intervals. Tailing (monotonic upward concavity) was observed in all survival curves. The resulting non-linear semi-logarithmic survival curves were described by the Weibull model and goodness of fit of this model was investigated. Regression coefficients (R 2), root mean square error (RMSE), residual and correlation plots strongly suggested that Weibull model produced a better fit to the data than the traditional linear model. Hazard plots suggested that the Weibull model was fully appropriate for the data being analyzed. These results have confirmed that the Weibull model, which is mostly utilized to describe the inactivation of bacterial cells or spores by heat and pressure, could be successfully used in describing the lactococcal bacteriophage inactivation by high hydrostatic pressure. (c) 2005 Elsevier B.V. All rights reserved.