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Modelling and Predicting the Growth of Escherichia coli and Staphylococcus aureus in Co-culture with Geotrichum candidum and Lactic Acid Bacteria in Milk
Ačai, P.; Koňuchová, M.; Valík, Ľ. Modelling and Predicting the Growth of Escherichia coli and Staphylococcus aureus in Co-Culture with Geotrichum candidum and Lactic Acid Bacteria in Milk. Appl. Sci.2023, 13, 8713.
Ačai, P.; Koňuchová, M.; Valík, Ľ. Modelling and Predicting the Growth of Escherichia coli and Staphylococcus aureus in Co-Culture with Geotrichum candidum and Lactic Acid Bacteria in Milk. Appl. Sci. 2023, 13, 8713.
Ačai, P.; Koňuchová, M.; Valík, Ľ. Modelling and Predicting the Growth of Escherichia coli and Staphylococcus aureus in Co-Culture with Geotrichum candidum and Lactic Acid Bacteria in Milk. Appl. Sci.2023, 13, 8713.
Ačai, P.; Koňuchová, M.; Valík, Ľ. Modelling and Predicting the Growth of Escherichia coli and Staphylococcus aureus in Co-Culture with Geotrichum candidum and Lactic Acid Bacteria in Milk. Appl. Sci. 2023, 13, 8713.
Abstract
The growth of two pairs of co-cultures (Escherichia coli/Geotrichum candidum, and Staphylococcus aureus/Geotrichum candidum) with a starter culture of lactic acid bacteria was studied in milk at temperatures related to artisanal cheesemaking ripening. For an inoculum of approximately 106 CFU/mL, LAB not only induced an early stationary phase of E. coli (two strains BR and PS2) and S. aureus (strains 2064 and 14733) but affected their death phase. G. candidum was found to be the subject of interactions with LAB within a given temperature range only partially. To develop a tertiary model for the growth curves of the populations, a one-step approach was used, combining two types of primary models (Huang and Gimenez and Dalgaard) with secondary square root models for growth rate and lag time. Furthermore, the reparametrized Gompertz-inspired function with the Bigelow secondary model was used to describe the death phase of the E. coli and S. aureus strains. The prediction ability of the growth of the H-GD tertiary model for co-cultures was cross-validated within the strains and data sets in milk and milk medium with 1 % NaCl.
Biology and Life Sciences, Food Science and Technology
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