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Related Experiment Videos

Energy-based dynamic model for variable temperature batch fermentation by Lactococcus lactis.

Daniel P Dougherty1, Frederick Breidt, Roger F McFeeters

  • 1U.S. Department of Agriculture, Agricultural Research Service, Raleigh, North Carolina 27695-7624, USA.

Applied and Environmental Microbiology
|April 27, 2002
PubMed
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This study introduces a new mathematical model for predicting Lactococcus lactis fermentation in cucumber juice. The model accurately predicts growth under changing temperatures, offering insights into cellular energy and inhibition factors.

Area of Science:

  • Microbiology
  • Bioprocess Engineering
  • Mathematical Modeling

Background:

  • Existing models for microbial fermentation lack dynamic environmental condition integration.
  • Understanding Lactococcus lactis fermentation is crucial for food bioprocessing.

Purpose of the Study:

  • To develop a mechanistic mathematical model for predicting Lactococcus lactis batch fermentation.
  • To incorporate dynamic energy budget approach for modeling growth dependence on environmental history.

Main Methods:

  • Developed a mechanistic mathematical model using a dynamic energy budget approach.
  • Utilized parameter estimates from independent experimental data.
  • Performed sensitivity analyses to understand temperature effects on cellular metabolism and growth.

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Main Results:

  • The model accurately predicted outcomes for three different temperature shift scenarios.
  • Sensitivity analyses revealed temperature-dependent reversals in growth-limiting factors.
  • Identified key roles of temperature and end-product accumulation in inhibiting growth.

Conclusions:

  • The developed model serves as a valuable predictive tool for batch fermentation.
  • The model provides mechanistic insights into cellular energetics and inhibition modes.
  • Offers a framework for understanding microbial growth under fluctuating environmental conditions.