FSSP - Listeria monocytogenes and mesophilic lactic acid bacteria (LAB) in cottage cheese
Tags
Data and Resources
To access the resources you must log in
-
Parameter details available at OpenFSMR
The resource: 'Parameter details ...' is not accessible as guest user. You must login to access it! -
Software Link
The resource: 'Software Link' is not accessible as guest user. You must login to access it!
Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Created | 2014 |
| Model-Creator | Østergaard, N.B.;National Food Institute (DTU Food), Technical University of Denmark (DTU); [email protected] |
| Model-CurationStatus | independend validation studies |
| Model-DependentVariables | Rate, Concentration, Lag time, Time-to-X-log increase |
| Model-ID | FSSP-Listeria-Lm-lab-CC |
| Model-InpendenVariables | temp, time, NaCl, lactic_acid, sorbic_acid, int_level |
| Model-ReferenceDescription | Østergaard, N.B., Eklöw, A., Dalgaard, P. (2014). Modelling the effect of lactic acid bacteria from starter- and aroma culture on growth of Listeria monocytogenes in cottage cheese. Int. J. Food Microbiol. 188, 15-25. |
| Model-ReferenceDescriptionLink | http://www.sciencedirect.com/science/article/pii/S0168160514003420 |
| Model-Type | Growth |
| PMF-Environment | Cheese (Milk) |
| PMF-Environment-Details | Cottage cheese with fresh or with cultured cream dressing |
| PMF-Organism | Listeria monocytogenes, Lactic acid bacteria |
| Software | Food Spoilage and Safety Predictor (FSSP ™) v. 4.0 |
| Software-Accessibility | registration required / Local installation |
| Software-Link | http://fssp.food.dtu.dk/ |
| Software-Modeling | no |
| Software-Notes | http://fssp.food.dtu.dk/Help/Listeria/Lm-LAB-cottage-cheese/lm-lab-CC.htmPrimary growth model:Logistic model with delay and including interaction between Listeria monocytogenes and LAB (Giménez and Dalgaard, 2004)Secondary growth model:Simplified cardinal parameter type modelEnvironmental parameters in model:Temperature, pH, water phase salt/aw, lactic acid and sorbic acidProduct validation studies:Cottage cheese with fresh or with cultured cream dressing (Østergaard et al. 2014)Range of applicability:Temperature (5-15°C), pH (5.0 - 5.5), water phase salt (0-2%), lactic acid (0-2500 ppm in water phase) and sorbic acid (0-1000 ppm in water phase). |
| Software-PredictionConditions | Static / Dynamic |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 10 December 2019, 21:42 (CET) |
| Created | 10 December 2019, 21:42 (CET) |