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RESPONSE SURFACE MODEL FOR EFFECTS OF TEMPERATURE, WATER ACTIVITY AND pH ON GERMINATION OF BACILLUS CEREUS SPORES
Author(s) -
SINIGAGLIA MILENA,
CORBO MARIA ROSARIA,
ALTIERI CLELIA,
MASSA SALVATORE
Publication year - 2002
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2002.tb00335.x
Subject(s) - germination , bacillus cereus , spore , cereus , response surface methodology , quadratic model , water activity , chemistry , mean squared prediction error , horticulture , food science , botany , biological system , mathematics , statistics , biology , chromatography , water content , bacteria , engineering , genetics , geotechnical engineering
A response surface model was developed for effects of temperature (20 to 40C), pH (4.5 to 6.5) and water activity (a w ) (0.94 to 0.99) on germination of Bacillus cereus ATCC 11778 spores. Germination depended, to varying extents, on the interactions among the independent variables and complexity of the medium. In particular it was affected (P < 0.05) by interactions of a w with temperature and pH and by temperature in its quadratic term. The model was validated against data not used in its development. Mean absolute relative error of predictions (model accuracy) was 22.8% in model systems and 10.17% in real systems. Bias factors were 0.887 and 0.922 for model and real systems, respectively. Results indicated that the model developed was “fail safe” and provided reliable predictions of germination of B. cereus.