Predictive modelling of growth and measurement of enzymatic synthesis and activity by a cocktail of selected Enterobacteriaceae and Aeromonas hydrophila.

摘要: Abstract The possibility was examined of developing a predictive model that would predict food spoilage by combining microbial growth (increase in cellular number) with extracellular enzymatic activity cocktail five strains Enterobacteriaceae: Escherichia coli, Enterobacter agglomerans, Klebsiella oxytoca, pneumoniae and Proteus vulgaris one Aeromonas hydrophila strain. Estimations enzyme were made within three-dimensional matrix conditions: temperature 2–20 °C, pH value 4.0–7.5 water (aw) 0.95–0.995. A mathematical constructed which predicted based on increases cell number. However, although notable effects lipases proteases detected, it not possible to prepare combined because the data did follow characteristic profile allow curve-fitting. Nevertheless, for information relating will be freely available database internet.