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• W3204116203 abstract "In this study, the effect of pH, alone or in combination with temperature, on the maximum growth rate (μmax) of B. cereus sensu lato was investigated. In phase 1, the effect of pH at 30 °C was studied for 16 mesophilic strains and 2 psychrotrophic strains of Bacillus cereus sensu lato. The μmax vs. pH relationship was found to show a similar pattern for all the strains. Several pH models from literature were evaluated and the best performing ‘growth rate vs. pH’ model selected. A stochastic model was then developed to predict the maximum specific growth rate of mesophilic B. cereus at 30 °C as a function of pH, the intra-species variability being incorporated via considering the model parameters (e.g. pHmin) randomly distributed. The predicted maximum specific growth rates were acceptably close to independent published data. In phase 2, the combined effects of temperature and pH were studied. Growth rates were also generated at 15, 20 and 40 °C for a selection of strains and the pH model was fitted at each temperature. Interestingly, the results showed that the estimates for the pHmin parameter for mesophilic strains were lower at 20–30 °C than near the optimum temperature (40 °C), suggesting that experiments for the determination of this parameter should be conducted at lower-than-optimum temperatures. New equations were proposed for the relationship between temperature and the minimum pH-values, which were also consistent with the experimental growth boundaries. The parameters defining this equation quantify the minimum temperature for growth observed experimentally, the temperature of maximum enzyme stability and the maximum temperature for growth. Deviations from the Gamma hypothesis (multiplicative effects of environmental factors on the maximum specific growth rate) were observed near the growth limits, especially at 40 °C. To improve model performance, two approaches, one based on a minimum pH-term (doi: https://doi.org/10.3389/fmicb.2019.01510) and one based on an interaction term (doi: http://dx.doi.org/10.1016/S0168-1605(01)00640-7) were evaluated." @default.
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• W3204116203 date "2021-12-01" @default.
• W3204116203 modified "2023-10-17" @default.
• W3204116203 title "The effect of pH on the growth rate of Bacillus cereus sensu lato: Quantifying strain variability and modelling the combined effects of temperature and pH" @default.
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• W3204116203 doi "https://doi.org/10.1016/j.ijfoodmicro.2021.109420" @default.
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