title: Modelling and predicting the simultaneous growth of Escherichia coli and lactic acid bacteria in milk.
abstract: Modelling and predicting the simultaneous competitive growth of Escherichia coli and starter culture of lactic acid bacteria (Fresco 1010, Chr. Hansen, Hørsholm, Denmark) was studied in milk at different temperatures and Fresco inoculum concentrations. The lactic acid bacteria (LAB) were able to induce an early stationary state in E. coli The developed model described and tested the growth inhibition of E. coli (with initial inoculum concentration 10(3) CFU/mL) when LAB have reached maximum density in different conditions of temperature (ranging from 12 ℃ to 30 ℃) and for various inoculum sizes of LAB (ranging from approximately 10(3) to 10(7) CFU/mL). The prediction ability of the microbial competition model (the Baranyi and Roberts model coupled with the Gimenez and Dalgaard model) was first performed only with parameters estimated from individual growth of E. coli and the LAB and then with the introduced competition coefficients evaluated from co-culture growth of E. coli and LAB in milk. Both the results and their statistical indices showed that the model with incorporated average values of competition coefficients improved the prediction of E. coli behaviour in co-culture with LAB.
authors.affiliation: Institute of Chemical and Environmental Engineering, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava.
authors.forename: P
authors.initials: P
authors.lastname: Ačai
authors.affiliation: Department of Nutrition and Food Assessment, Institute of Biochemistry, Microbiology and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava lubomir.valik@stuba.sk.
authors.forename: L'
authors.initials: L
authors.lastname: Valík
authors.affiliation: Department of Nutrition and Food Assessment, Institute of Biochemistry, Microbiology and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava.
authors.forename: A
authors.initials: A
authors.lastname: Medved'ová
authors.affiliation: Department of Nutrition and Food Assessment, Institute of Biochemistry, Microbiology and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava.
authors.forename: F
authors.initials: F
authors.lastname: Rosskopf
mesh_terms: D000818:Animals; D004926:Escherichia coli / Q000254:growth & development*; D005516:Food Microbiology / Q000379:methods*; D007778:Lactobacillus / Q000254:growth & development*; D008892:Milk / Q000382:microbiology*; D008962:Models, Theoretical; D013696:Temperature
keywords: Food spoilage; culture starters; fermentation; foodborne microorganisms; milk and dairy products