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dc.creatorMartins, Wiaslan Figueiredo-
dc.creatorLonghi, Daniel Angelo-
dc.creatorAragão, Gláucia Maria Falcão de-
dc.creatorMelero, Beatriz-
dc.creatorRovira, Jordi-
dc.creatorDiez, Ana M.-
dc.date.accessioned2021-06-07T16:35:57Z-
dc.date.available2021-06-07T16:35:57Z-
dc.date.issued2020-04-02-
dc.citation.volume318pt_BR
dc.citation.epagehttps://www.sciencedirect.com/science/article/abs/pii/S0168160519303976pt_BR
dc.identifier.urihttps://repositorio.ifgoiano.edu.br/handle/prefix/1843-
dc.description.abstractThe TaqMan-based quantitative Polymerase Chain Reaction (qPCR) method and the Plate Count (PC) method are both used in combination with primary and secondary mathematical modeling, to describe the growth curves of Leuconostoc mesenteroides and Weissella viridescens in vacuum-packaged meat products during storage under different isothermal conditions. Vacuum-Packaged Morcilla (VPM), a typical cooked blood sausage, is used as a representative meat product, with the aim of improving shelf-life prediction methods for those sorts of meat products. The standard curves constructed by qPCR showed good linearity between the cycle threshold (CT) and log10 CFU/g, demonstrating the high precision and the reproducible results of the qPCR method. The curves were used for the quantification of L. mesenteroides and W. viridescens in artificially inoculated VPM samples under isothermal storage (5, 8, 13 and 18 °C). Primally, both the qPCR and the PC methods were compared, and a linear regression analysis demonstrated a statistically significant linear correlation between the methods. Secondly, the Baranyi and Roberts model was fitted to the growth curve data to estimate the kinetic parameters of L. mesenteroides and W. viridescens under isothermal conditions, and secondary models were used to establish the dependence of the maximum specific growth rate on the temperature. The results proved that primary and secondary models were adequate for describing the growth curves of both methods in relation to both bacteria. In conclusion, the results of all the experiments proved that the qPCR method in combination with the PC method can be used to construct microbial growth kinetics and that primary and secondary mathematical modeling can be successfully applied to describe the growth of L. mesenteroides and W. viridescens in vacuum-packaged morcilla and, by extension, other cooked meat products with similar characteristics.pt_BR
dc.description.resumoThe TaqMan-based quantitative Polymerase Chain Reaction (qPCR) method and the Plate Count (PC) method are both used in combination with primary and secondary mathematical modeling, to describe the growth curves of Leuconostoc mesenteroides and Weissella viridescens in vacuum-packaged meat products during storage under different isothermal conditions. Vacuum-Packaged Morcilla (VPM), a typical cooked blood sausage, is used as a representative meat product, with the aim of improving shelf-life prediction methods for those sorts of meat products. The standard curves constructed by qPCR showed good linearity between the cycle threshold (CT) and log10 CFU/g, demonstrating the high precision and the reproducible results of the qPCR method. The curves were used for the quantification of L. mesenteroides and W. viridescens in artificially inoculated VPM samples under isothermal storage (5, 8, 13 and 18 °C). Primally, both the qPCR and the PC methods were compared, and a linear regression analysis demonstrated a statistically significant linear correlation between the methods. Secondly, the Baranyi and Roberts model was fitted to the growth curve data to estimate the kinetic parameters of L. mesenteroides and W. viridescens under isothermal conditions, and secondary models were used to establish the dependence of the maximum specific growth rate on the temperature. The results proved that primary and secondary models were adequate for describing the growth curves of both methods in relation to both bacteria. In conclusion, the results of all the experiments proved that the qPCR method in combination with the PC method can be used to construct microbial growth kinetics and that primary and secondary mathematical modeling can be successfully applied to describe the growth of L. mesenteroides and W. viridescens in vacuum-packaged morcilla and, by extension, other cooked meat products with similar characteristics.pt_BR
dc.description.provenanceSubmitted by Wiaslan Figueiredo Martins (wiaslan.martins@ifgoiano.edu.br) on 2021-06-07T12:18:26Z No. of bitstreams: 1 Martins et al. (2020)).pdf: 1182458 bytes, checksum: b2f575ad44cfdd14c1c97680e5b394e7 (MD5)en
dc.description.provenanceApproved for entry into archive by Morgana Bruno Henrique Guimaraes (morgana.guimaraes@ifgoiano.edu.br) on 2021-06-07T16:31:09Z (GMT) No. of bitstreams: 1 Martins et al. (2020)).pdf: 1182458 bytes, checksum: b2f575ad44cfdd14c1c97680e5b394e7 (MD5)en
dc.description.provenanceMade available in DSpace on 2021-06-07T16:35:57Z (GMT). No. of bitstreams: 1 Martins et al. (2020)).pdf: 1182458 bytes, checksum: b2f575ad44cfdd14c1c97680e5b394e7 (MD5) Previous issue date: 2020-04-02en
dc.languageengpt_BR
dc.publisherInstituição extra IF Goianopt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.initialsInstituição extra IF Goianopt_BR
dc.relation.ispartofInternational Journal of Food Microbiologypt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectqPCRpt_BR
dc.subjectMathematical modelingpt_BR
dc.subjectShelf-lifept_BR
dc.subjectLeuconostoc mesenteroidespt_BR
dc.subjectWeissella viridescenspt_BR
dc.subject.cnpqCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOSpt_BR
dc.titleA MATHEMATICAL MODELING APPROACH TO THE QUANTIFICATION OF LACTIC ACID BACTERIA IN VACUUM-PACKAGED SAMPLES OF COOKED MEAT: COMBINING THE TAQMAN-BASED QUANTITATIVA PCR METHOD WITH THE PLATE-COUNT METHODpt_BR
dc.typeArtigo de Periódicopt_BR
Appears in Collections:Artigos de Periódicos Científicos

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