6533b854fe1ef96bd12aea14
RESEARCH PRODUCT
Study on the application of an interspecific competition model for the prediction of microflora behaviour during the fermentation process of S. Angelo PGI salami.
Alessandro GiuffridaDavide ValentiAntonio PanebiancoGraziella Ziinosubject
Fermentation step; Predictive model; S. Angelo salami; Food safetyGeneral Veterinarybusiness.industryGeneral MedicineInterspecific competitionBiologyFood safetyListeria monocytogenesModels BiologicalSettore FIS/07 - Fisica Applicata(Beni Culturali Ambientali Biol.e Medicin)Biotechnologypredictive modelMeat Productsfood safetyLactobacillusFermentation stepEnterobacteriaceaeFermentationFood MicrobiologyFermentationS. Angelo salamibusinessdescription
The use of predictive microbiology models able to evaluate bacterial behaviour as a function of environmental conditions and, at the same time, of natural microflora competition was considered by several authors with different approaches. Some authors modelled bacterial competition as a function of metabolic product with particular regard to lactic acid and modelled interspecific bacterial competition introducing a term into a conventional primary predictive model, which gives account for the interaction between two populations, so that they inhibit each other to the same extent that they inhibit their own growth.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2009-01-01 | Veterinary research communications |