6533b85afe1ef96bd12b96e7
RESEARCH PRODUCT
A stochastic interspecific competition model to predict the behaviour of Listeria monocytogenes in the fermentation process of a traditional Sicilian salami
Antonio PanebiancoBernardo SpagnoloGraziella ZiinoDavide ValentiAlessandro Giufffridasubject
Stochastic approachWater activityDifferential equationStochastic modellingBiologymedicine.disease_causeBiochemistryNoise (electronics)Industrial and Manufacturing EngineeringQuantitative Biology::Cell BehaviorInterspecific competition modelListeria monocytogenesLactic acid bacteriamedicineQuantitative Biology - Populations and EvolutionListeria monocytogenePredictive microbiologybusiness.industryPopulations and Evolution (q-bio.PE)Environmental noiseGeneral ChemistryFunction (mathematics)Listeria monocytogenesSettore FIS/07 - Fisica Applicata(Beni Culturali Ambientali Biol.e Medicin)BiotechnologyPredictive microbiology; Interspecific competition model; Stochastic approach; Environmental noise; Listeria monocytogenes; Lactic acid bacteriaFOS: Biological sciencesProbability distributionFermentationBiological systembusinessFood ScienceBiotechnologydescription
The present paper discusses the use of modified Lotka-Volterra equations in order to stochastically simulate the behaviour of Listeria monocytogenes and Lactic Acid Bacteria (LAB) during the fermentation period (168 h) of a typical Sicilian salami. For this purpose, the differential equation system is set considering T, pH and aw as stochastic variables. Each of them is governed by dynamics that involve a deterministic linear decrease as a function of the time t and an "additive noise" term which instantaneously mimics the fluctuations of T, pH and aw. The choice of a suitable parameter accounting for the interaction of LAB on L. monocytogenes as well as the introduction of appropriate noise levels allows to match the observed data, both for the mean growth curves and for the probability distribution of L. monocytogenes concentration at 168 h.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2008-12-10 | European Food Research and Technology |