(Q28212916)

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A novel area of predictive modelling: describing the functionality of beneficial microorganisms in foods

scientific article (publication date: March 2002)

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A novel area of predictive modelling: describing the functionality of beneficial microorganisms in foods (English)

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Frédéric Leroy

1

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author name string

Bart Degeest

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2

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Vuyst Luc De

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English

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publication date

March 2002

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published in

International Journal of Food Microbiology

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volume

73

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issue

2-3

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page(s)

251-9

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cites work

Use of predictive microbiology in meat hygiene regulatory activity.

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Application of a mathematical model to describe the behaviour of the Lactobacillus spp. during the ripening of a Spanish dry fermented sausage (Chorizo).

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Food fermentations: role of microorganisms in food production and preservation

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7 January 2021

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Indication that the nitrogen source influences both amount and size of exopolysaccharides produced by streptococcus thermophilus LY03 and modelling of the bacterial growth and exopolysaccharide production in a complex medium

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Correlation of activities of the enzymes alpha-phosphoglucomutase, UDP-galactose 4-epimerase, and UDP-glucose pyrophosphorylase with exopolysaccharide biosynthesis by Streptococcus thermophilus LY03.

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Statistical approach for comparison of the growth rates of five strains of Staphylococcus aureus

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Production by and isolation of exopolysaccharides from Streptococcus thermophilus grown in a milk medium and evidence for their growth-associated biosynthesis

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Application of artificial neural networks as a non-linear modular modeling technique to describe bacterial growth in chilled food products.

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Validation of predictive models describing the growth of Listeria monocytogenes

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A heterogeneous population model for the analysis of bacterial growth kinetics.

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Predictive food microbiology for the meat industry: a review.

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Development of a predictive model to describe the effects of temperature and water activity on the growth of spoilage pseudomonads.

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Production of exopolysaccharide by Lactobacillus rhamnosus R and analysis of its enzymatic degradation during prolonged fermentation

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Predictive models as means to quantify the interactions of spoilage organisms.

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The maintenance energy of bacteria in growing cultures

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Modelling the growth rate of Escherichia coli as a function of pH and lactic acid concentration

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An unexpected correlation between cardinal temperatures of microbial growth highlighted by a new model.

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Convenient Model To Describe the Combined Effects of Temperature and pH on Microbial Growth

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Identifiers

DOI

10.1016/S0168-1605(01)00657-2

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PubMed publication ID

11934033

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ResearchGate publication ID

11431765

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(Q28212916)

A novel area of predictive modelling: describing the functionality of beneficial microorganisms in foods

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