Energy-based dynamic model for variable temperature batch fermentation by Lactococcus lactis.
We developed a mechanistic mathematical model for predicting the progression of batch fermentation of cucumber juice by Lactococcus lactis under variable environmental conditions. In order to overcome the deficiencies of presently available models, we use a dynamic energy budget approach to model the dependence of growth on present as well as past environmental conditions. When parameter estimates from independent experimental data are used, our model is able to predict the outcomes of three different temperature shift scenarios. Sensitivity analyses elucidate how temperature affects the metabolism and growth of cells through all four stages of fermentation and reveal that there is a qualitative reversal in the factors limiting growth between low and high temperatures. Our model has an applied use as a predictive tool in batch culture growth. It has the added advantage of being able to suggest plausible and testable mechanistic assumptions about the interplay between cellular energetics and the modes of inhibition by temperature and end product accumulation.
Dougherty
Daniel P
DP
U.S. Department of Agriculture, Agricultural Research Service, Raleigh, North Carolina 27695-7624, USA.
Breidt
Frederick
F
McFeeters
Roger F
RF
Lubkin
Sharon R
SR
D002138:Calibration; D004734:Energy Metabolism; D005285:Fermentation; D013294:Lactococcus lactis / Q000378:metabolism*; D008954:Models, Biological; D015203:Reproducibility of Results; D013696:Temperature