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Application of Mathematical Model for the Quantification of Acylated Homoserine Lactones Produces by P seudomonas aeruginosa in Chicken Breast Meat and Broth
Author(s) -
Zhang QiuQin,
Wang HuHu,
Zhuang Su,
Xiao HongMei,
Xu XingLian,
Zhou GuangHong
Publication year - 2013
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/jfs.12079
Subject(s) - food science , bioassay , microbiology and biotechnology , chemistry , biology , genetics
As storage temperature had no influence on the acylated homoserine lactones ( AHL s) production, the main AHL s ( C 8 ‐HSL and C 6 ‐HSL ) were used as reference standards. We proposed to describe the relationship between AHL s and β‐galactosidase of AHL biosensor with an equation. The equation could fit the β‐galactosidase data well with a high determination coefficient (0.994) and low root mean squared error (0.016). In all experiment, there was no significant difference ( P > 0.05) between the observed and calculated AHL values in chicken meat, when different type of AHL s was used. Hence, based on the equation the AHL s similar to P seudomonas aeruginosa production can be calculated. This approach simplified the calculation of the AHL production in chicken meat and broth. Based on this method, we found that during bacterial growth, the AHL s accumulate in the exponential phase, but decreased in the stationary phase. The highest AHL s were determined during late exponential and early stationary phase. Practical Application In present study, we propose to simplify the calculation of the AHL produced by P . aeruginosa in chicken meat and broth based on the microplate bioassay. We developed a nonlinear model to describe the relationship between the β‐galactosidase expression of A grobacterium tumefaeiens KYC 55 and AHL s addition. The model can be applied to quantify the AHL s‐extraction concentration in the range 0–6 ug/mL.