Predictive Modeling of the Growth of Staphylococcus aureus in Glutinous Rice Dough
The aim of this study was to develop primary and secondary models to describe the growth kinetics of Staphylococcus aureus in glutinous rice dough in order to provide a basis for monitoring the growth of S. aureus in raw materials for glutinous rice products. Glutinous rice dough was inoculated with...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2023-11-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-017.pdf |
| _version_ | 1797376181084880896 |
|---|---|
| author | DONG Zijie, HUANG Yangyang, ZHOU Weitao, HUANG Zhongmin, AI Zhilu, ZHENG Qi, WANG Xiaojie, SUO Biao |
| author_facet | DONG Zijie, HUANG Yangyang, ZHOU Weitao, HUANG Zhongmin, AI Zhilu, ZHENG Qi, WANG Xiaojie, SUO Biao |
| author_sort | DONG Zijie, HUANG Yangyang, ZHOU Weitao, HUANG Zhongmin, AI Zhilu, ZHENG Qi, WANG Xiaojie, SUO Biao |
| collection | DOAJ |
| description | The aim of this study was to develop primary and secondary models to describe the growth kinetics of Staphylococcus aureus in glutinous rice dough in order to provide a basis for monitoring the growth of S. aureus in raw materials for glutinous rice products. Glutinous rice dough was inoculated with a mixture of two S. aureus strains (ATCC 8095 and NCTC 8325) and cultured at 4, 11, 18, 25, 32 or 37 ℃. The results showed that the growth data of S. aureus in glutinous rice dough at all temperatures except 4 ℃, at which S. aureus grew slowly, could be fitted to three primary growth models (the Baranyi, modified Gompertz and Huang models). However, the modified Gompertz model most accurately fitted the growth data of S. aureus at lower and higher temperatures (11 and 37 ℃). The Akaike information criterion (AIC) and the coefficient of determination (R2) showed that the modified Gompertz model could be used as the optimal primary model for the prediction of S. aureus growth. Thereafter, the effect of temperature on the growth rate of S. aureus was analyzed using the Ratkowsky (RSR) and Huang square-root (HSR) models. The results showed that the RSR model provided more accurate predictions of the lowest (0.049 ℃) and highest (47.135 ℃) growth temperatures than did the HSR model, suggesting the RSR model was a more suitable secondary growth model for S. aureus in glutinous rice dough. The results of this study can provide a scientific basis for food companies and regulatory agencies to predict the growth of S. aureus in glutinous rice products for food safety risk assessment. |
| first_indexed | 2024-03-08T19:34:59Z |
| format | Article |
| id | doaj.art-0da35cdd45254fb18db3dd38102d0e97 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-08T19:34:59Z |
| publishDate | 2023-11-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-0da35cdd45254fb18db3dd38102d0e972023-12-26T06:45:18ZengChina Food Publishing CompanyShipin Kexue1002-66302023-11-01442213313810.7506/spkx1002-6630-20221219-195Predictive Modeling of the Growth of Staphylococcus aureus in Glutinous Rice DoughDONG Zijie, HUANG Yangyang, ZHOU Weitao, HUANG Zhongmin, AI Zhilu, ZHENG Qi, WANG Xiaojie, SUO Biao0(1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China;2. Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; 3. National R&D Center for Frozen Rice &Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Zhengzhou 450002, China)The aim of this study was to develop primary and secondary models to describe the growth kinetics of Staphylococcus aureus in glutinous rice dough in order to provide a basis for monitoring the growth of S. aureus in raw materials for glutinous rice products. Glutinous rice dough was inoculated with a mixture of two S. aureus strains (ATCC 8095 and NCTC 8325) and cultured at 4, 11, 18, 25, 32 or 37 ℃. The results showed that the growth data of S. aureus in glutinous rice dough at all temperatures except 4 ℃, at which S. aureus grew slowly, could be fitted to three primary growth models (the Baranyi, modified Gompertz and Huang models). However, the modified Gompertz model most accurately fitted the growth data of S. aureus at lower and higher temperatures (11 and 37 ℃). The Akaike information criterion (AIC) and the coefficient of determination (R2) showed that the modified Gompertz model could be used as the optimal primary model for the prediction of S. aureus growth. Thereafter, the effect of temperature on the growth rate of S. aureus was analyzed using the Ratkowsky (RSR) and Huang square-root (HSR) models. The results showed that the RSR model provided more accurate predictions of the lowest (0.049 ℃) and highest (47.135 ℃) growth temperatures than did the HSR model, suggesting the RSR model was a more suitable secondary growth model for S. aureus in glutinous rice dough. The results of this study can provide a scientific basis for food companies and regulatory agencies to predict the growth of S. aureus in glutinous rice products for food safety risk assessment.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-017.pdfglutinous rice dough; staphylococcus aureus; primary model; secondary model; growth kinetics |
| spellingShingle | DONG Zijie, HUANG Yangyang, ZHOU Weitao, HUANG Zhongmin, AI Zhilu, ZHENG Qi, WANG Xiaojie, SUO Biao Predictive Modeling of the Growth of Staphylococcus aureus in Glutinous Rice Dough Shipin Kexue glutinous rice dough; staphylococcus aureus; primary model; secondary model; growth kinetics |
| title | Predictive Modeling of the Growth of Staphylococcus aureus in Glutinous Rice Dough |
| title_full | Predictive Modeling of the Growth of Staphylococcus aureus in Glutinous Rice Dough |
| title_fullStr | Predictive Modeling of the Growth of Staphylococcus aureus in Glutinous Rice Dough |
| title_full_unstemmed | Predictive Modeling of the Growth of Staphylococcus aureus in Glutinous Rice Dough |
| title_short | Predictive Modeling of the Growth of Staphylococcus aureus in Glutinous Rice Dough |
| title_sort | predictive modeling of the growth of staphylococcus aureus in glutinous rice dough |
| topic | glutinous rice dough; staphylococcus aureus; primary model; secondary model; growth kinetics |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-017.pdf |
| work_keys_str_mv | AT dongzijiehuangyangyangzhouweitaohuangzhongminaizhiluzhengqiwangxiaojiesuobiao predictivemodelingofthegrowthofstaphylococcusaureusinglutinousricedough |