Scribd Logo
Upload

Welcome to Scribd!

  • 41 views

    A Dynamic Approach To Predicting Bacterial Growth in Food

    Uploaded by

    KarenMadero
    This document contains summaries of two articles about modeling bacterial growth: 1. The first article introduces a new model where bacterial physiological state is represented by a single variable. Lag duration depends on this variable at inoculation and post-inoculation environment. With standardized inoculum, the physiological state and lag parameter product is a transformation of initial state. 2. The second article applies a non-autonomous differential equation to model bacterial growth dynamics. The model describes lag phase as an adjustment period with a new lag-parameter definition. Statistical properties of the model are compared to the commonly used Gompertz approach based on over 500 growth curves.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    A Dynamic Approach To Predicting Bacterial Growth in Food

    Uploaded by

    KarenMadero
    41 views1 page
    This document contains summaries of two articles about modeling bacterial growth: 1. The first article introduces a new model where bacterial physiological state is represented by a single variable. Lag duration depends on this variable at inoculation and post-inoculation environment. With standardized inoculum, the physiological state and lag parameter product is a transformation of initial state. 2. The second article applies a non-autonomous differential equation to model bacterial growth dynamics. The model describes lag phase as an adjustment period with a new lag-parameter definition. Statistical properties of the model are compared to the commonly used Gompertz approach based on over 500 growth curves.

    Original Title

    A Dynamic Approach to Predicting Bacterial Growth in Food

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document contains summaries of two articles about modeling bacterial growth: 1. The first article introduces a new model where bacterial physiological state is represented by a single variable. Lag duration depends on this variable at inoculation and post-inoculation environment. With standardized inoculum, the physiological state and lag parameter product is a transformation of initial state. 2. The second article applies a non-autonomous differential equation to model bacterial growth dynamics. The model describes lag phase as an adjustment period with a new lag-parameter definition. Statistical properties of the model are compared to the commonly used Gompertz approach based on over 500 growth curves.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    41 views1 page

    A Dynamic Approach To Predicting Bacterial Growth in Food

    Uploaded by

    KarenMadero
    This document contains summaries of two articles about modeling bacterial growth: 1. The first article introduces a new model where bacterial physiological state is represented by a single variable. Lag duration depends on this variable at inoculation and post-inoculation environment. With standardized inoculum, the physiological state and lag parameter product is a transformation of initial state. 2. The second article applies a non-autonomous differential equation to model bacterial growth dynamics. The model describes lag phase as an adjustment period with a new lag-parameter definition. Statistical properties of the model are compared to the commonly used Gompertz approach based on over 500 growth curves.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    A DYNAMIC APPROACH TO PREDICTING BACTERIAL GROWTH IN

    FOODo

    Un enfoque dinmico para predecir el crecimiento de bacterias en los


    alimentos
    J. Baranyi, Terry A. Roberts
    Institute of Food Research, U.K

    Abstract
    A new member of the family of growth models described by Baranyi et al. (1993a) is
    introduced in which the physiological state of the cells is represented by a single variable.
    The duration of lag is determined by the value of that variable at inoculation and by the
    post-inoculation environment. When the subculturing procedure is standardized, as occurs
    in laboratory experiments leading to models, the physiological state of the inoculum is
    relatively constant and independent of subsequent growth conditions. It is shown that, with
    cells with the same pre-inoculation history, the product of the lag parameter and the
    maximum specific growth rate is a simple transformation of the initial physiological state.
    An important consequence is that it is sufficient to estimate this constant product and to
    determine how the environmental factors define the specific growth rate without modelling
    the environment dependence of the lag separately. Assuming that the specific growth rate
    follows the environmental changes instantaneously, the new model can also describe the
    bacterial growth in an environment where the factors, such as temperature, pH and aw,
    change with time.
    http://www.sciencedirect.com/science/article/pii/0168160594901570

    A NON-AUTONOMOUS DIFFERENTIAL EQUATION TO


    MODELBACTERIAL GROWTH

    Una ecuacin diferencial no autnomo al crecimiento modelbacterial


    J. Baranyi , TA Roberts , P.
    AFRC Institute of Food Research, U.K

    In order to describe the dynamics of growing bacterial cultures a non-autonomous


    differential equation is applied. The model describes the lag phase as an adjustment
    period and for the lag-parameter a new definition is introduced. Some mathematical
    aspects of the model are described and, on the basis of more than 500 growth curves, its
    statistical properties are compared with the Gompertz-approach commonly used in food
    microbiology.
    http://www.sciencedirect.com/science/article/pii/S0740002083710051

    You might also like