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Thermal inactivation of Aeromonas hydrophila as affected by sodium chloride and ascorbic acid
The combined effects of sodium chloride (0, 1.0, 1.5, and 3.0%) and ascorbic acid (0, 1.0, and 2.0 mmol/liter) with mild heat (46 degrees C) on the survival of Aeromonas hydrophila were evaluated. Because of the nonlinear nature of the survivor curves obtained, several equations yielding an R(2) (co...
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| Published in: | Applied and Environmental Microbiology 1993-12, Vol.59 (12), p.4166-4170 |
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| Language: | English |
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| container_end_page | 4170 |
| container_issue | 12 |
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| container_title | Applied and Environmental Microbiology |
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| creator | Stecchini, M.L Sarais, I Giomo, A |
| description | The combined effects of sodium chloride (0, 1.0, 1.5, and 3.0%) and ascorbic acid (0, 1.0, and 2.0 mmol/liter) with mild heat (46 degrees C) on the survival of Aeromonas hydrophila were evaluated. Because of the nonlinear nature of the survivor curves obtained, several equations yielding an R(2) (coefficient of multiple determination) of approximately equal to 1 were tested. The equation that most closely fit the curvature of the observed data set was a hyperbolic function. Equation coefficients were combined to obtain a so-called death value. This value (46.67% explained variance) was calculated by extracting the larger eigenvalue and the relative eigenvector from the correlation matrix of the coefficients. The effects of the experimental factors on the death value were described by a quadratic response surface model. Results revealed that the death value was not influenced by the presence of ascorbic acid. However, increased mortality resulted from the interaction between sodium chloride and ascorbic acid |
| doi_str_mv | 10.1128/AEM.59.12.4166-4170.1993 |
| format | article |
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Because of the nonlinear nature of the survivor curves obtained, several equations yielding an R(2) (coefficient of multiple determination) of approximately equal to 1 were tested. The equation that most closely fit the curvature of the observed data set was a hyperbolic function. Equation coefficients were combined to obtain a so-called death value. This value (46.67% explained variance) was calculated by extracting the larger eigenvalue and the relative eigenvector from the correlation matrix of the coefficients. The effects of the experimental factors on the death value were described by a quadratic response surface model. Results revealed that the death value was not influenced by the presence of ascorbic acid. However, increased mortality resulted from the interaction between sodium chloride and ascorbic acid</description><identifier>ISSN: 0099-2240</identifier><identifier>EISSN: 1098-5336</identifier><identifier>DOI: 10.1128/AEM.59.12.4166-4170.1993</identifier><identifier>PMID: 16349116</identifier><identifier>CODEN: AEMIDF</identifier><language>eng</language><publisher>Washington, DC: American Society for Microbiology</publisher><subject>ACIDE ASCORBIQUE ; ACIDO ASCORBICO ; Action of physical and chemical agents on bacteria ; AEROMONAS HYDROPHILA ; ALIMENTOS ; Bacteriology ; BIODEGRADACION ; BIODEGRADATION ; Biological and medical sciences ; CHLORURE DE SODIUM ; CLORURO SODICO ; CONTAMINACION ; CONTAMINATION ; Food Microbiology ; Fundamental and applied biological sciences. Psychology ; INFECCION ; INFECTION ; MATEMATICAS ; MATHEMATIQUE ; Microbiology ; PRODUIT ALIMENTAIRE ; PROPIEDADES ANTIMICROBIANAS ; PROPRIETE ANTIMICROBIENNE ; Salt ; SUPERVIVENCIA ; SURVIE ; TECHNOLOGIE ALIMENTAIRE ; TECNOLOGIA DE LOS ALIMENTOS ; TRAITEMENT THERMIQUE ; TRATAMIENTO TERMICO ; Vitamin C</subject><ispartof>Applied and Environmental Microbiology, 1993-12, Vol.59 (12), p.4166-4170</ispartof><rights>1994 INIST-CNRS</rights><rights>Copyright American Society for Microbiology Dec 1993</rights><rights>Copyright © 1993, American Society for Microbiology</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c604t-4306b9896c9c270ecf1858306f3e71c75bea6a236bd53c896c7db7c1a575928f3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC195881/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC195881/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,315,733,786,790,891,3207,3208,27957,27958,53827,53829</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3905724$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16349116$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Stecchini, M.L</creatorcontrib><creatorcontrib>Sarais, I</creatorcontrib><creatorcontrib>Giomo, A</creatorcontrib><title>Thermal inactivation of Aeromonas hydrophila as affected by sodium chloride and ascorbic acid</title><title>Applied and Environmental Microbiology</title><addtitle>Appl Environ Microbiol</addtitle><description>The combined effects of sodium chloride (0, 1.0, 1.5, and 3.0%) and ascorbic acid (0, 1.0, and 2.0 mmol/liter) with mild heat (46 degrees C) on the survival of Aeromonas hydrophila were evaluated. Because of the nonlinear nature of the survivor curves obtained, several equations yielding an R(2) (coefficient of multiple determination) of approximately equal to 1 were tested. The equation that most closely fit the curvature of the observed data set was a hyperbolic function. Equation coefficients were combined to obtain a so-called death value. This value (46.67% explained variance) was calculated by extracting the larger eigenvalue and the relative eigenvector from the correlation matrix of the coefficients. The effects of the experimental factors on the death value were described by a quadratic response surface model. Results revealed that the death value was not influenced by the presence of ascorbic acid. However, increased mortality resulted from the interaction between sodium chloride and ascorbic acid</description><subject>ACIDE ASCORBIQUE</subject><subject>ACIDO ASCORBICO</subject><subject>Action of physical and chemical agents on bacteria</subject><subject>AEROMONAS HYDROPHILA</subject><subject>ALIMENTOS</subject><subject>Bacteriology</subject><subject>BIODEGRADACION</subject><subject>BIODEGRADATION</subject><subject>Biological and medical sciences</subject><subject>CHLORURE DE SODIUM</subject><subject>CLORURO SODICO</subject><subject>CONTAMINACION</subject><subject>CONTAMINATION</subject><subject>Food Microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>INFECCION</subject><subject>INFECTION</subject><subject>MATEMATICAS</subject><subject>MATHEMATIQUE</subject><subject>Microbiology</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>PROPIEDADES ANTIMICROBIANAS</subject><subject>PROPRIETE ANTIMICROBIENNE</subject><subject>Salt</subject><subject>SUPERVIVENCIA</subject><subject>SURVIE</subject><subject>TECHNOLOGIE ALIMENTAIRE</subject><subject>TECNOLOGIA DE LOS ALIMENTOS</subject><subject>TRAITEMENT THERMIQUE</subject><subject>TRATAMIENTO TERMICO</subject><subject>Vitamin C</subject><issn>0099-2240</issn><issn>1098-5336</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1993</creationdate><recordtype>article</recordtype><recordid>eNp9kU9v1DAQxSMEotvCF-CALITglMX_Yx96WFUtIBVxoD0ia-I4G1dJvNhJ0X57HO2qhR44Wfb83szzvKJABK8JoerT5vLbWug1oWtOpCw5qXJBa_asWBGsVSkYk8-LFcZal5RyfFKcpnSHMeZYqpfFCZGMa0Lkqvh507k4QI_8CHby9zD5MKLQoo2LYQgjJNTtmxh2ne8B5Ru0rbOTa1C9Ryk0fh6Q7foQfeMQjE1GbIi1twisb14VL1rok3t9PM-K26vLm4sv5fX3z18vNtellZhPJWdY1lppabWlFXa2JUqo_NgyVxFbidqBBMpk3QhmF65q6soSEJXQVLXsrDg_9N3N9eAa68YpQm920Q8Q9yaAN_9WRt-Zbbg3RAulSNZ_POpj-DW7NJnBJ-v6HkYX5mQqxrjIq8OZ_PBfksiKZVpm8N0T8C7MccxbMBRn15JiliF1gGwMKUXXPlgm2CxJG3CDEdoQapakzZK0WZLO0rd_f_lReIw2A--PQI4E-jbCaH164JjGoqL80Wfnt91vH52BNDwZm6E3B6iFYGAbc5_bH5pzpQRnfwCrZ8Xv</recordid><startdate>19931201</startdate><enddate>19931201</enddate><creator>Stecchini, M.L</creator><creator>Sarais, I</creator><creator>Giomo, A</creator><general>American Society for Microbiology</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7SN</scope><scope>7SS</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><scope>5PM</scope></search><sort><creationdate>19931201</creationdate><title>Thermal inactivation of Aeromonas hydrophila as affected by sodium chloride and ascorbic acid</title><author>Stecchini, M.L ; Sarais, I ; Giomo, A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c604t-4306b9896c9c270ecf1858306f3e71c75bea6a236bd53c896c7db7c1a575928f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1993</creationdate><topic>ACIDE ASCORBIQUE</topic><topic>ACIDO ASCORBICO</topic><topic>Action of physical and chemical agents on bacteria</topic><topic>AEROMONAS HYDROPHILA</topic><topic>ALIMENTOS</topic><topic>Bacteriology</topic><topic>BIODEGRADACION</topic><topic>BIODEGRADATION</topic><topic>Biological and medical sciences</topic><topic>CHLORURE DE SODIUM</topic><topic>CLORURO SODICO</topic><topic>CONTAMINACION</topic><topic>CONTAMINATION</topic><topic>Food Microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>INFECCION</topic><topic>INFECTION</topic><topic>MATEMATICAS</topic><topic>MATHEMATIQUE</topic><topic>Microbiology</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>PROPIEDADES ANTIMICROBIANAS</topic><topic>PROPRIETE ANTIMICROBIENNE</topic><topic>Salt</topic><topic>SUPERVIVENCIA</topic><topic>SURVIE</topic><topic>TECHNOLOGIE ALIMENTAIRE</topic><topic>TECNOLOGIA DE LOS ALIMENTOS</topic><topic>TRAITEMENT THERMIQUE</topic><topic>TRATAMIENTO TERMICO</topic><topic>Vitamin C</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Stecchini, M.L</creatorcontrib><creatorcontrib>Sarais, I</creatorcontrib><creatorcontrib>Giomo, A</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Ecology Abstracts</collection><collection>Entomology Abstracts (Full archive)</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Applied and Environmental Microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Stecchini, M.L</au><au>Sarais, I</au><au>Giomo, A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Thermal inactivation of Aeromonas hydrophila as affected by sodium chloride and ascorbic acid</atitle><jtitle>Applied and Environmental Microbiology</jtitle><addtitle>Appl Environ Microbiol</addtitle><date>1993-12-01</date><risdate>1993</risdate><volume>59</volume><issue>12</issue><spage>4166</spage><epage>4170</epage><pages>4166-4170</pages><issn>0099-2240</issn><eissn>1098-5336</eissn><coden>AEMIDF</coden><notes>Q03</notes><notes>9448854</notes><notes>ObjectType-Article-2</notes><notes>SourceType-Scholarly Journals-1</notes><notes>ObjectType-Feature-1</notes><notes>content type line 23</notes><notes>ObjectType-Article-1</notes><notes>ObjectType-Feature-2</notes><notes>Corresponding author.</notes><abstract>The combined effects of sodium chloride (0, 1.0, 1.5, and 3.0%) and ascorbic acid (0, 1.0, and 2.0 mmol/liter) with mild heat (46 degrees C) on the survival of Aeromonas hydrophila were evaluated. Because of the nonlinear nature of the survivor curves obtained, several equations yielding an R(2) (coefficient of multiple determination) of approximately equal to 1 were tested. The equation that most closely fit the curvature of the observed data set was a hyperbolic function. Equation coefficients were combined to obtain a so-called death value. This value (46.67% explained variance) was calculated by extracting the larger eigenvalue and the relative eigenvector from the correlation matrix of the coefficients. The effects of the experimental factors on the death value were described by a quadratic response surface model. Results revealed that the death value was not influenced by the presence of ascorbic acid. However, increased mortality resulted from the interaction between sodium chloride and ascorbic acid</abstract><cop>Washington, DC</cop><pub>American Society for Microbiology</pub><pmid>16349116</pmid><doi>10.1128/AEM.59.12.4166-4170.1993</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Applied and Environmental Microbiology, 1993-12, Vol.59 (12), p.4166-4170 |
| issn | 0099-2240 1098-5336 |
| language | eng |
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| source | Open Access: PubMed Central; American Society for Microbiology Journals |
| subjects | ACIDE ASCORBIQUE ACIDO ASCORBICO Action of physical and chemical agents on bacteria AEROMONAS HYDROPHILA ALIMENTOS Bacteriology BIODEGRADACION BIODEGRADATION Biological and medical sciences CHLORURE DE SODIUM CLORURO SODICO CONTAMINACION CONTAMINATION Food Microbiology Fundamental and applied biological sciences. Psychology INFECCION INFECTION MATEMATICAS MATHEMATIQUE Microbiology PRODUIT ALIMENTAIRE PROPIEDADES ANTIMICROBIANAS PROPRIETE ANTIMICROBIENNE Salt SUPERVIVENCIA SURVIE TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS TRAITEMENT THERMIQUE TRATAMIENTO TERMICO Vitamin C |
| title | Thermal inactivation of Aeromonas hydrophila as affected by sodium chloride and ascorbic acid |
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