Modeling Growth Kinetics of Escherichia coli and Background Microflora in Hydroponically Grown Lettuce

Hydroponic cultivation of lettuce is an increasingly popular sustainable agricultural technique. However, Escherichia coli, a prevalent bacterium, poses significant concerns for the quality and safety of hydroponically grown lettuce. This study aimed to develop a growth model for E. coli and background microflora in hydroponically grown lettuce. The experiment involved inoculating hydroponically grown lettuce with E. coli and incubated at 4, 10, 15, 25, 30, 36 degrees C. Growth models for E. coli and background microflora were then developed using Origin 2022 (9.9) and IPMP 2013 software and validated at 5 degrees C and 20 degrees C by calculating root mean square errors (RMSEs). The result showed that E. coli was unable to grow at 4 degrees C and the SGompertz model was determined as the most appropriate primary model. From this primary model, the Ratkowsky square root model and polynomial model were derived as secondary models for E. coli-R168 and background microflora, respectively. These secondary models determined that the minimum temperature (T-min) required for the growth of E. coli and background microflora in hydroponically grown lettuce was 6.1 degrees C and 8.7 degrees C, respectively. Moreover, the RMSE values ranged from 0.11 to 0.24 CFU/g, indicating that the models and their associated kinetic parameters accurately represented the proliferation of E. coli and background microflora in hydroponically grown lettuce.