title: Modelling the interactions between Lactobacillus curvatus and Enterobacter cloacae. I. Individual growth kinetics.
abstract: Mixed cultures of Lactobacillus curvatus and Enterobacter cloacae were chosen as a model system to quantitatively study microbial interactions involved in food spoilage and food preservation. In this paper models were developed to predict the individual behaviour of L. curvatus and E. cloacae in pure suspension cultures as a function of the glucose and lactate concentration and the pH. In a second paper these models will be used to predict the moment of interaction in mixed suspension cultures and the cell concentrations at this moment. The effect of pH on the maximum specific growth rate could be described by a parabolic equation for L. curvatus and E. cloacae. E. cloacae is clearly more sensitive to a pH decrease than L. curvatus, as may be concluded from the theoretical minimum pH for growth of 5.6 for E. cloacae and 4.3 for L. curvatus. For both organisms no effect of glucose on the maximum specific growth rate could be detected and Monod kinetics with a low Monod constant was assumed. For L. curvatus the effect of lactate on the maximum specific growth rate at different initial pH values could be described by a linear relationship. For E. cloacae a slight effect of lactate on the maximum specific growth rate could only be detected at pH 7. However, this effect was negligible compared to the effect of the pH. For both organisms the lag time was modelled by the inverse of the specific growth rate. It can be concluded that, with regard to interactions between L. curvatus and E. cloacae, the pH is likely to be the most important factor in the case where L. curvatus is the dominant organism. Substrate limitation is likely to become important in the case where E. cloacae is the dominant organism or for media with a high buffer capacity.
authors.affiliation: Department of Food Technology and Nutritional Sciences, Food and Bioprocess Engineering Group, Wageningen Agricultural University, The Netherlands.
authors.forename: D E
authors.initials: DE
authors.lastname: Martens
authors.forename: C
authors.initials: C
authors.lastname: Béal
authors.forename: P
authors.initials: P
authors.lastname: Malakar
authors.forename: M H
authors.initials: MH
authors.lastname: Zwietering
authors.forename: K
authors.initials: K
authors.lastname: van 't Riet
mesh_terms: D000818:Animals; D002851:Chromatography, High Pressure Liquid; D015169:Colony Count, Microbial; D016972:Enterobacter cloacae / Q000254:growth & development*; D004756:Enterobacteriaceae Infections / Q000517:prevention & control; D005516:Food Microbiology; D005519:Food Preservation; D005947:Glucose / Q000032:analysis / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D019344:Lactic Acid / Q000032:analysis / Q000378:metabolism; D007778:Lactobacillus / Q000254:growth & development*; D008460:Meat / Q000382:microbiology; D008954:Models, Biological; D012044:Regression Analysis; D013552:Swine
chemical_list: D019344:Lactic Acid; D005947:Glucose