Predictive Modeling of Mixed Microbial Populations in Food Products: Evaluation of Two-species Models

✍ Scribed by KAREN M VEREECKEN; ELS J DENS; JAN F VAN IMPE

• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 341 KB
• Volume: 205
• Category: Article
• ISSN: 0022-5193
• DOI: 10.1006/jtbi.2000.2046

✦ Synopsis

Predictive microbiology is an emerging research domain in which biological and mathematical knowledge is combined to develop models for the prediction of microbial proliferation in foods. To provide accurate predictions, models must incorporate essential factors controlling microbial growth. Current models often take into account environmental conditions such as temperature, pH and water activity. One factor which has not been included in many models is the in#uence of a background micro#ora, which brings along microbial interactions. The present research explores the potential of autonomous continuous-time/two-species models to describe mixed population growth in foods. A set of four basic requirements, which a model should satisfy to be of use for this particular application, is speci"ed. Further, a number of models originating from research "elds outside predictive microbiology, but all dealing with interacting species, are evaluated with respect to the formulated model requirements by means of both graphical and analytical techniques. The analysis reveals that of the investigated models, the classical Lotka}Volterra model for two species in competition and several extensions of this model ful"ll three of the four requirements. However, none of the models is in agreement with all requirements. Moreover, from the analytical approach, it is clear that the development of a model satisfying all requirements, within a framework of two autonomous di!erential equations, is not straightforward. Therefore, a novel prototype model structure, extending the Lotka}Volterra model with two di!erential equations describing two additional state variables, is proposed to describe mixed microbial populations in foods.