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Growth kinetics of Staphylococcus aureus on Brie and Camembert cheeses

Published online by Cambridge University Press:  14 April 2014

Heeyoung Lee ,
Kyungmi Kim ,
Soomin Lee ,
Minkyung Han  and
Yohan Yoon
Heeyoung Lee
Affiliation:
Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea
Kyungmi Kim
Affiliation:
Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea
Soomin Lee
Affiliation:
Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea
Minkyung Han
Affiliation:
Food Microbiology Division, Ministry of Food and Drug Safety, Osong 363-700, Korea
Yohan Yoon*
Affiliation:
Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea
*
*For correspondence; e-mail: [email protected]
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Abstract

In this study, we developed mathematical models to describe the growth kinetics of Staphylococcus aureus on natural cheeses. A five-strain mixture of Staph. aureus was inoculated onto 15 g of Brie and Camembert cheeses at 4 log CFU/g. The samples were then stored at 4, 10, 15, 25, and 30 °C for 2–60 d, with a different storage time being used for each temperature. Total bacterial and Staph. aureus cells were enumerated on tryptic soy agar and mannitol salt agar, respectively. The Baranyi model was fitted to the growth data of Staph. aureus to calculate kinetic parameters such as the maximum growth rate in log CFU units (rmax; log CFU/g/h) and the lag phase duration (λ; h). The effects of temperature on the square root of rmax and on the natural logarithm of λ were modelled in the second stage (secondary model). Independent experimental data (observed data) were compared with prediction and the respective root mean square error compared with the RMSE of the fit on the original data, as a measure of model performance. The total growth of bacteria was observed at 10, 15, 25, and 30 °C on both cheeses. The rmax values increased with storage temperature (P<0·05), but a significant effect of storage temperature on λ values was only observed between 4 and 15 °C (P<0·05). The square root model and linear equation were found to be appropriate for description of the effect of storage temperature on growth kinetics (R2=0·894–0·983). Our results indicate that the models developed in this study should be useful for describing the growth kinetics of Staph. aureus on Brie and Camembert cheeses.

Keywords

Staphylococcus aureusBrie cheeseCamembert cheeseMathematical model
Type
Research Article
Information
Journal of Dairy Research , Volume 81 , Issue 2 , May 2014 , pp. 252 - 256
Copyright
Copyright © Proprietors of Journal of Dairy Research 2014 

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