用两步建模和优化实验设计方法估计下降病毒乳杆菌在培养基中温度依赖性生长参数

Daniel Angelo Longhi , Wiaslan Figueiredo Martins , Nathália Buss da Silva , Bruno Augusto Mattar Carciofi , Gláucia Maria Falcão de Aragão , João Borges Laurindo
{"title":"用两步建模和优化实验设计方法估计下降病毒乳杆菌在培养基中温度依赖性生长参数","authors":"Daniel Angelo Longhi ,&nbsp;Wiaslan Figueiredo Martins ,&nbsp;Nathália Buss da Silva ,&nbsp;Bruno Augusto Mattar Carciofi ,&nbsp;Gláucia Maria Falcão de Aragão ,&nbsp;João Borges Laurindo","doi":"10.1016/j.profoo.2016.02.079","DOIUrl":null,"url":null,"abstract":"<div><p>In predictive microbiology, the model parameters has been estimated using the traditional two-step modeling approach (TS), in which primary models are fitted to the microbial growth data and secondary models represent the dependence of model parameters with environmental variables. The optimal experimental design approach (OED) has been used as an alternative to TS, mainly because the improvement of model identifiability and reduction of the experimental workload and costs. The fitting of mathematical model to experimental data in TS is sequential, whereas in OED is simultaneous. <em>Lactobacillus viridescens</em> is a lactic acid bacteria that is of great interest to the meat products preservation. The objective of this study was to estimate the growth parameters of <em>L. viridescens</em> in culture medium with TS and OED. For TS, the experimental data were obtained in six temperatures; for OED, the data were obtained in four optimal non-isothermal experiments, two experiments with increasing temperatures (ITOED) and two with decreasing temperatures (DTOED). The Baranyi and Roberts, and the Square Root models were used to describe the microbial growth, in which the <em>b</em> and <em>T</em><sub><em>min</em></sub> parameters (± 95% confidence intervals) were estimated from the experimental data. The parameters obtained for TS were <em>b</em> = 0.0290 (±0.0020) h<sup>-0.5</sup>°C<sup>-1</sup> and <em>T</em><sub><em>min</em></sub> = -1.33 (±1.26) °C, with <em>R</em><sup><em>2</em></sup> = 0.991; for ITOED were <em>b</em> = 0.0314 (±0.0019) h<sup>-0.5</sup>°C<sup>-1</sup> and <em>T</em><sub><em>min</em></sub> = 0.12 (±0.71) °C, with <em>R</em><sup><em>2</em></sup> = 0.995; for DTOED were <em>b</em> = 0.0295 (±0.0019) h<sup>-0.5</sup>°C<sup>-1</sup> and <em>T</em><sub><em>min</em></sub> = -1.57 (±1.05) °C, with <em>R</em><sup><em>2</em></sup> = 0.999. The parameters obtained in the OED approach presented smaller confidence intervals, higher <em>R</em><sup><em>2</em></sup> and less experimental time than the parameters obtained in the traditional TS approach. In this way, it is possible to answer positively that OED approach is feasible and could be widely applied in predictive microbiology.</p></div>","PeriodicalId":20478,"journal":{"name":"Procedia food science","volume":"7 ","pages":"Pages 25-28"},"PeriodicalIF":0.0000,"publicationDate":"2016-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.079","citationCount":"1","resultStr":"{\"title\":\"Estimation of the Temperature Dependent Growth Parameters of Lactobacillus Viridescens in Culture Medium with Two-step Modelling and Optimal Experimental Design Approaches\",\"authors\":\"Daniel Angelo Longhi ,&nbsp;Wiaslan Figueiredo Martins ,&nbsp;Nathália Buss da Silva ,&nbsp;Bruno Augusto Mattar Carciofi ,&nbsp;Gláucia Maria Falcão de Aragão ,&nbsp;João Borges Laurindo\",\"doi\":\"10.1016/j.profoo.2016.02.079\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>In predictive microbiology, the model parameters has been estimated using the traditional two-step modeling approach (TS), in which primary models are fitted to the microbial growth data and secondary models represent the dependence of model parameters with environmental variables. The optimal experimental design approach (OED) has been used as an alternative to TS, mainly because the improvement of model identifiability and reduction of the experimental workload and costs. The fitting of mathematical model to experimental data in TS is sequential, whereas in OED is simultaneous. <em>Lactobacillus viridescens</em> is a lactic acid bacteria that is of great interest to the meat products preservation. The objective of this study was to estimate the growth parameters of <em>L. viridescens</em> in culture medium with TS and OED. For TS, the experimental data were obtained in six temperatures; for OED, the data were obtained in four optimal non-isothermal experiments, two experiments with increasing temperatures (ITOED) and two with decreasing temperatures (DTOED). The Baranyi and Roberts, and the Square Root models were used to describe the microbial growth, in which the <em>b</em> and <em>T</em><sub><em>min</em></sub> parameters (± 95% confidence intervals) were estimated from the experimental data. The parameters obtained for TS were <em>b</em> = 0.0290 (±0.0020) h<sup>-0.5</sup>°C<sup>-1</sup> and <em>T</em><sub><em>min</em></sub> = -1.33 (±1.26) °C, with <em>R</em><sup><em>2</em></sup> = 0.991; for ITOED were <em>b</em> = 0.0314 (±0.0019) h<sup>-0.5</sup>°C<sup>-1</sup> and <em>T</em><sub><em>min</em></sub> = 0.12 (±0.71) °C, with <em>R</em><sup><em>2</em></sup> = 0.995; for DTOED were <em>b</em> = 0.0295 (±0.0019) h<sup>-0.5</sup>°C<sup>-1</sup> and <em>T</em><sub><em>min</em></sub> = -1.57 (±1.05) °C, with <em>R</em><sup><em>2</em></sup> = 0.999. The parameters obtained in the OED approach presented smaller confidence intervals, higher <em>R</em><sup><em>2</em></sup> and less experimental time than the parameters obtained in the traditional TS approach. In this way, it is possible to answer positively that OED approach is feasible and could be widely applied in predictive microbiology.</p></div>\",\"PeriodicalId\":20478,\"journal\":{\"name\":\"Procedia food science\",\"volume\":\"7 \",\"pages\":\"Pages 25-28\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2016-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/j.profoo.2016.02.079\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Procedia food science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2211601X16000808\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Procedia food science","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2211601X16000808","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1

摘要

在预测微生物学中,模型参数的估计使用传统的两步建模方法(TS),其中一级模型拟合微生物生长数据,二级模型表示模型参数与环境变量的依赖关系。最优实验设计方法(OED)被用作TS的替代方法,主要是因为它提高了模型的可识别性,减少了实验工作量和成本。数学模型对实验数据的拟合在TS中是顺序的,而在OED中是同步的。降毒乳杆菌是一种对肉制品保鲜有重要意义的乳酸菌。本研究的目的是估计垂毒乳杆菌在含TS和OED培养基中的生长参数。对于TS,实验数据是在6种温度下获得的;在OED中,采用了4个最优非等温实验、2个增温实验(ITOED)和2个降温实验(dtoe)。采用Baranyi和Roberts模型和平方根模型描述微生物生长,其中b和Tmin参数(±95%置信区间)由实验数据估计。TS的参数为b = 0.0290(±0.0020)h-0.5°C-1, Tmin = -1.33(±1.26)°C, R2 = 0.991;ITOED的b = 0.0314(±0.0019)h-0.5°C-1, Tmin = 0.12(±0.71)°C, R2 = 0.995;dtoe的b = 0.0295(±0.0019)h-0.5°C-1, Tmin = -1.57(±1.05)°C, R2 = 0.999。与传统TS方法相比,OED方法获得的参数具有更小的置信区间、更高的R2和更短的实验时间。这样,就可以肯定地回答,OED方法是可行的,可以广泛应用于预测微生物学。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Estimation of the Temperature Dependent Growth Parameters of Lactobacillus Viridescens in Culture Medium with Two-step Modelling and Optimal Experimental Design Approaches

In predictive microbiology, the model parameters has been estimated using the traditional two-step modeling approach (TS), in which primary models are fitted to the microbial growth data and secondary models represent the dependence of model parameters with environmental variables. The optimal experimental design approach (OED) has been used as an alternative to TS, mainly because the improvement of model identifiability and reduction of the experimental workload and costs. The fitting of mathematical model to experimental data in TS is sequential, whereas in OED is simultaneous. Lactobacillus viridescens is a lactic acid bacteria that is of great interest to the meat products preservation. The objective of this study was to estimate the growth parameters of L. viridescens in culture medium with TS and OED. For TS, the experimental data were obtained in six temperatures; for OED, the data were obtained in four optimal non-isothermal experiments, two experiments with increasing temperatures (ITOED) and two with decreasing temperatures (DTOED). The Baranyi and Roberts, and the Square Root models were used to describe the microbial growth, in which the b and Tmin parameters (± 95% confidence intervals) were estimated from the experimental data. The parameters obtained for TS were b = 0.0290 (±0.0020) h-0.5°C-1 and Tmin = -1.33 (±1.26) °C, with R2 = 0.991; for ITOED were b = 0.0314 (±0.0019) h-0.5°C-1 and Tmin = 0.12 (±0.71) °C, with R2 = 0.995; for DTOED were b = 0.0295 (±0.0019) h-0.5°C-1 and Tmin = -1.57 (±1.05) °C, with R2 = 0.999. The parameters obtained in the OED approach presented smaller confidence intervals, higher R2 and less experimental time than the parameters obtained in the traditional TS approach. In this way, it is possible to answer positively that OED approach is feasible and could be widely applied in predictive microbiology.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信