The conformability of two equations for bacterial growth in pork
Pork is now distributed as cut meat, which increases the chance of contamination with bacteria. The rate of bacterial growth can be expressed by an exponential function. In order to find how the number of contaminating bacteria increases, we compared two functional equations for a growth curve. They...
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Czech Academy of Agricultural Sciences
2002-04-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200202-0005_the-conformability-of-two-equations-for-bacterial-growth-in-pork.php |
| _version_ | 1797899864233738240 |
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| author | M. Miyahara T. Matsumoto H. Sakurai P. Pipek |
| author_facet | M. Miyahara T. Matsumoto H. Sakurai P. Pipek |
| author_sort | M. Miyahara |
| collection | DOAJ |
| description | Pork is now distributed as cut meat, which increases the chance of contamination with bacteria. The rate of bacterial growth can be expressed by an exponential function. In order to find how the number of contaminating bacteria increases, we compared two functional equations for a growth curve. They are logistic: Yt = K (1 + m e-at) (1) and Gompertz: log Yt = log K + (log a)bt (2) equations (where Yt = the number of bacteria at the time t in min, m and a = coefficient, e = natural logarithm, K maximum number of bacteria). 90 ml of physiological salt solution was added to 10 g of pork. It was homogenized for 3 min, then incubated at 35°C for 13 hrs. The number of bacteria was counted every hour. We found from these data that the above two equations can be expressed as follows: Yt = 23 535 (1 + 16269 e-1.1608t) and log Yt = 8.9940 + (-3.1124) × 0.7839t. The theoretical and actual values matched well in equation (1), and the number of bacteria can be predicted accurately using this equation at a given time after incubation. The theoretical and actual values did not match well in equation (2) and its accuracy to predict the number of bacteria was very low except the initial number of bacteria was high. |
| first_indexed | 2024-04-10T08:36:43Z |
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| id | doaj.art-23700b64adfd4e1d874e2765b479d4fa |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:36:43Z |
| publishDate | 2002-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
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| series | Czech Journal of Food Sciences |
| spelling | doaj.art-23700b64adfd4e1d874e2765b479d4fa2023-02-23T03:26:36ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172002-04-01202697310.17221/3512-CJFScjf-200202-0005The conformability of two equations for bacterial growth in porkM. Miyahara0T. Matsumoto1H. Sakurai2P. Pipek32 College of Bioresource Sciences, Nihon University, Fujisawa, Japan; Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague, Czech Republic2 College of Bioresource Sciences, Nihon University, Fujisawa, Japan; Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague, Czech Republic2 College of Bioresource Sciences, Nihon University, Fujisawa, Japan; Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague, Czech Republic2 College of Bioresource Sciences, Nihon University, Fujisawa, Japan; Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague, Czech RepublicPork is now distributed as cut meat, which increases the chance of contamination with bacteria. The rate of bacterial growth can be expressed by an exponential function. In order to find how the number of contaminating bacteria increases, we compared two functional equations for a growth curve. They are logistic: Yt = K (1 + m e-at) (1) and Gompertz: log Yt = log K + (log a)bt (2) equations (where Yt = the number of bacteria at the time t in min, m and a = coefficient, e = natural logarithm, K maximum number of bacteria). 90 ml of physiological salt solution was added to 10 g of pork. It was homogenized for 3 min, then incubated at 35°C for 13 hrs. The number of bacteria was counted every hour. We found from these data that the above two equations can be expressed as follows: Yt = 23 535 (1 + 16269 e-1.1608t) and log Yt = 8.9940 + (-3.1124) × 0.7839t. The theoretical and actual values matched well in equation (1), and the number of bacteria can be predicted accurately using this equation at a given time after incubation. The theoretical and actual values did not match well in equation (2) and its accuracy to predict the number of bacteria was very low except the initial number of bacteria was high.https://cjfs.agriculturejournals.cz/artkey/cjf-200202-0005_the-conformability-of-two-equations-for-bacterial-growth-in-pork.phplogistic equationmathematical modelmicro-organismusgompertz |
| spellingShingle | M. Miyahara T. Matsumoto H. Sakurai P. Pipek The conformability of two equations for bacterial growth in pork Czech Journal of Food Sciences logistic equation mathematical model micro-organismus gompertz |
| title | The conformability of two equations for bacterial growth in pork |
| title_full | The conformability of two equations for bacterial growth in pork |
| title_fullStr | The conformability of two equations for bacterial growth in pork |
| title_full_unstemmed | The conformability of two equations for bacterial growth in pork |
| title_short | The conformability of two equations for bacterial growth in pork |
| title_sort | conformability of two equations for bacterial growth in pork |
| topic | logistic equation mathematical model micro-organismus gompertz |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200202-0005_the-conformability-of-two-equations-for-bacterial-growth-in-pork.php |
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