Modeling the Interactions of Lactobacillus curvatus Colonies in Solid Medium: Consequences for Food Quality and Safety
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Summary
The growth process of Lactobacillus curvatus colonies was quantified by a coupled growth and diffusion equation incorporating a volumetric rate of lactic acid production, and analysts were able to predict the onset of interaction well.
- Type
- article
- Published
- 2002-07-01
- Cited by
- 28
- References
- 18
- OpenAlex
- https://openalex.org/W12089025
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:24498304
Keywords
Nanowire, Etching (microfabrication), Materials science, Nanotechnology, Optoelectronics
References
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- The Mathematics Of Diffusion
- Modelling the interactions between Lactobacillus curvatus and Enterobacter cloacae. II. Mixed cultures and shelf life predictions.
- The effects of growth dynamics upon pH gradient formation within and around subsurface colonies of Salmonella typhimurium
- Microgradients in bacterial colonies: use of fluorescence ratio imaging, a non-invasive technique.
- Distribution and development of bacterial colonies in fermented sausages
- Submerged bacterial colonies within food and model systems: their growth, distribution and interactions.
- Diffusion in immobilized-cell agar layers: influence of microbial burden and cell morphology on the diffusion coefficients ofl-malic acid and glucose
- Modelling Bacterial Growth of Lactobacillus curvatus as a Function of Acidity and Temperature
- Modeling of the Bacterial Growth Curve
- Principles of microbe and cell cultivation
- Spatial interactions between subsurface bacterial colonies in a model system: a territory model describing the inhibition of Listeria monocytogenes by a nisin-producing lactic acid bacterium.
- Basic Bioreactor Design
- Mixed cultures and shelf-life predictions
- Intradiffusion Effect on Reactivity of Immobilized Microorganisms
Cited by
- Effect of cell immobilization on the growth dynamics of Salmonella Typhimurium and Escherichia coli at suboptimal temperatures.
- Effect of immobilization and salt concentration on the growth dynamics of Escherichia coli K12 and Salmonella typhimurium.
- Microcalorimetric study of growth of Lactococcus lactis IL1403 at low glucose concentration in liquids and solid agar gels
- A novel method for high-throughput data collection in predictive microbiology: optical density monitoring of colony growth as a function of time.
- Modelling the interactions between Pseudomonas putida and Escherichia coli O157:H7 in fish‐burgers: use of the lag‐exponential model and of a combined interaction index
- Microgradients of pH Do Not Occur around Lactococcus Colonies in a Model Cheese
- Microcalorimetric study of the growth of Streptococcus thermophilus in renneted milk
- A simple mathematical model that describes the growth of the area and the number of total and viable cells in yeast colonies
- Role of growth morphology in the formulation of NaCl-based selective media for injury detection of Escherichia coli, Salmonella Typhimurium and Listeria innocua.
- Effect of the substrate's microstructure on the growth of Listeria monocytogenes.
- Effect of cell immobilization on heat-induced sublethal injury of Escherichia coli, Salmonella Typhimurium and Listeria innocua.
- Microcalorimetric study of the growth of bacterial colonies of Lactococcus lactis IL1403 in agar gels.
- Automated image analysis of bacterial colony growth as a tool to study individual lag time distributions of immobilized cells.
- Microbial interactions for enhancement of α-amylase production by Bacillus amyloliquefaciens 04BBA15 and Lactobacillus fermentum 04BBA19
- Development of a structure-based model for the competitive growth of Listeria innocua in minced chicken breasts.
- Relevance of microbial interactions to predictive microbiology.
- Listeria growth under diffusional limitations in synthetic meats
- Recent trends in non-invasive in situ techniques to monitor bacterial colonies in solid (model) food
- Bacterial Colonies in Solid Media and Foods: A Review on Their Growth and Interactions with the Micro-Environment
- APPLICATION OF ISOTHERMAL CALORIMETRY TO MONITOR MICROBIAL GROWTH AND METABOLISM IN SOILS AND FRESH FOOD PRODUCTS
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