Modelling the interactions between Pseudomonas putida and Escherichia coli O157:H7 in fish‐burgers: use of the lag‐exponential model and of a combined interaction index
Explore this paper's citation graph
Summary
Examination of the interactions between Pseudomonas putida and Escherichia coli O157:H7 in coculture studies on fish‐burgers packed in air and under different modified atmospheres found them to be similar.
- Type
- article
- Published
- 2010-08-01
- Cited by
- 3
- References
- 52
- OpenAlex
- https://openalex.org/W2006231572
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:1515711
Keywords
Pseudomonas putida, Escherichia coli, Exponential growth, Lag, Pseudomonas aeruginosa
References
- Modeling the Interactions of Lactobacillus curvatus Colonies in Solid Medium: Consequences for Food Quality and Safety
- Method for Investigation of Competition between Bacteria as a Function of Three Environmental Factors Varied Simultaneously
- Modelling the interactions between Lactobacillus curvatus and Enterobacter cloacae. II. Mixed cultures and shelf life predictions.
- Estimating packaging atmosphere–temperature effects on the shelf life of cod fillets
- Microbiological spoilage of fish and fish products.
- Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked ham.
- Effect of pH and hydrogen peroxide produced by Lactobacillus hilgardii on Pediococcus pentosaceus growth
- Perceived barriers to consumption of fish among Norwegian women.
- Modelling the effect of the starter culture on the growth of Staphylococcus aureus in milk.
- The optimized modified atmosphere for packaging of pre-rigor filleted farmed cod (Gadus morhua) is 63 ml/100 ml oxygen and 37 ml/100 ml carbon dioxide
- A review of modified atmosphere packaging of fish and fishery products – significance of microbial growth, activities and safety
- Thymol and modified atmosphere packaging to control microbiological spoilage in packed fresh cod hamburgers
- Modelling and predicting the simultaneous growth of Listeria monocytogenes and spoilage micro‐organisms in cold‐smoked salmon
- Modelling the growth of Pseudomonas fluorescens and Candida sake in ready-to-eat meals
- Pseudomonas putida infection in rainbow trout
- Comparison of growth, acidification and productivity of pure and mixed cultures of Streptococcus salivarius subsp. thermophilus 404 and Lactobacillus delbrueckii subsp. bulgaricus 398
- Effect of relative inoculum concentration on Listeria monocytogenes growth in co-culture.
- Antimicrobial and antiplasmid activities of essential oils.
- Predictive modeling of mixed microbial populations in food products: evaluation of two-species models.
- Influence of modified atmosphere packaging on the chilled shelf life of gutted farmed bass (Dicentrarchus labrax)
Cited by
- Interactions between bacterial strains isolated from vacuum-packaged Australian beef primals
- Evaluation of public and animal health risks in case of a delayed post‐mortem inspection in ungulates
- Development of Cold Plasma-Treated Soy-Pea Protein Meat Analogues Incorporating Mango Peel Powder as a Texturant by Low-Moisture Extrusion: Evaluation of Rehydration Kinetics and Textural Properties.
Related papers
- Pseudomonas putida KT2440 metabolism undergoes sequential modifications during exponential growth in a complete medium as compounds are gradually consumed
- Influence of the Crc global regulator on substrate uptake rates and the distribution of metabolic fluxes in Pseudomonas putida KT2440 growing in a complete medium
- How exponential are FREDs
- On the lag phase and initial decline of microbial growth curves.
- Emergent lag phase in flux-regulation models of diauxie
- Forecasting exponential growth and exponential decline: similarities and differences.
- Exponential nonlinear growth of a resistive m=1 island