Mathematical modelling of temperature effect on growth kinetics of Pseudomonas spp. on sliced mushroom (Agaricus bisporus)

Abstract

The growth data of Pseudomonas spp. on sliced mushrooms (Agaricus bisporus) stored between 4 and 28 degrees C were obtained and fitted to three different primary models, known as the modified Gompertz, logistic and Baranyi models. The goodness of fit of these models was compared by considering the mean squared error (MSE) and the coefficient of determination for nonlinear regression (pseudo-R-2). The Baranyi model yielded the lowest MSE and highest pseudo-R-2 values. Therefore, the Baranyi model was selected as the best primary model. Maximum specific growth rate (r(max)) and lag phase duration (lambda) obtained from the Baranyi model were fitted to secondary models namely, the Ratkowsky and Arrhenius models. High pseudo-R-2 and low MSE values indicated that the Arrhenius model has a high goodness of fit to determine the effect of temperature on r(max). Observed number of Pseudomonas spp. on sliced mushrooms from independent experiments was compared with the predicted number of Pseudomonas spp. with the models used by considering the B-f and A(f) values. The B-f and A(f) values were found to be 0.974 and 1.036, respectively. The correlation between the observed and predicted number of Pseudomonas spp. was high. Mushroom spoilage was simulated as a function of temperature with the models used. The models used for Pseudomonas spp. growth can provide a fast and cost-effective alternative to traditional microbiological techniques to determine the effect of storage temperature on product shelf-life. The models can be used to evaluate the growth behaviour of Pseudomonas spp. on sliced mushroom, set limits for the quantitative detection of the microbial spoilage and assess product shelf-life.