Modelling and predicting the simultaneous growth of Escherichia coli and lactic acid bacteria in milk

© The Author(s) 2015.

Bibliographische Detailangaben
Veröffentlicht in:Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 22(2016), 6 vom: 18. Sept., Seite 475-84
1. Verfasser: Ačai, P (VerfasserIn)
Weitere Verfasser: Valík, L', Medved'ová, A, Rosskopf, F
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2016
Zugriff auf das übergeordnete Werk:Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:Journal Article Food spoilage culture starters fermentation foodborne microorganisms milk and dairy products
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520 |a Modelling and predicting the simultaneous competitive growth of Escherichia coli and starter culture of lactic acid bacteria (Fresco 1010, Chr. Hansen, Hørsholm, Denmark) was studied in milk at different temperatures and Fresco inoculum concentrations. The lactic acid bacteria (LAB) were able to induce an early stationary state in E. coli The developed model described and tested the growth inhibition of E. coli (with initial inoculum concentration 10(3) CFU/mL) when LAB have reached maximum density in different conditions of temperature (ranging from 12 ℃ to 30 ℃) and for various inoculum sizes of LAB (ranging from approximately 10(3) to 10(7) CFU/mL). The prediction ability of the microbial competition model (the Baranyi and Roberts model coupled with the Gimenez and Dalgaard model) was first performed only with parameters estimated from individual growth of E. coli and the LAB and then with the introduced competition coefficients evaluated from co-culture growth of E. coli and LAB in milk. Both the results and their statistical indices showed that the model with incorporated average values of competition coefficients improved the prediction of E. coli behaviour in co-culture with LAB 
650 4 |a Journal Article 
650 4 |a Food spoilage 
650 4 |a culture starters 
650 4 |a fermentation 
650 4 |a foodborne microorganisms 
650 4 |a milk and dairy products 
700 1 |a Valík, L'  |e verfasserin  |4 aut 
700 1 |a Medved'ová, A  |e verfasserin  |4 aut 
700 1 |a Rosskopf, F  |e verfasserin  |4 aut 
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