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Salmazo GC, Dal Molin Filho RG, Robazza WDS, Schmidt FC, Longhi DA. Modeling the growth dependence of Streptococcus thermophilus and Lactobacillus bulgaricus as a function of temperature and pH. Braz J Microbiol 2023; 54:323-334. [PMID: 36740644 PMCID: PMC9943998 DOI: 10.1007/s42770-023-00907-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Accepted: 01/12/2023] [Indexed: 02/07/2023] Open
Abstract
The growth of the lactic acid bacteria (LAB), Streptococcus thermophilus and Lactobacillus bulgaricus, widely used for yogurt production, results in acid production and the reduction of the milk [Formula: see text]. Industrial processes can show temperature ([Formula: see text]) changes due to the large scale of the equipment. As [Formula: see text] and [Formula: see text] affect the LAB growth, this study aimed to model the dependence of S. thermophilus and L. bulgaricus as a function of temperature and pH and to estimate and internally validate their growth parameters and confidence intervals with different modeling approaches. Twenty-four datasets regarding the growth kinetics of S. thermophilus and L. bulgaricus were used for estimating the kinetic parameters for each pure culture. The classical Baranyi and Roberts (sigmoidal) primary and Rosso and coworkers (cardinal parameter) secondary models successfully described the experimental data. The one-step modeling approach showed better statistical results than the two-step approach. The values of eight growth parameters ([Formula: see text], [Formula: see text], [Formula: see text], [Formula: see text], [Formula: see text], [Formula: see text], [Formula: see text], and [Formula: see text]) for each culture estimated from the fitting with the one-step approach and the Monte-Carlo-based approach were similar. Low averaged root-mean-squared errors ([Formula: see text]) (0.125 and 0.090 log CFU/mL) and percent discrepancy factor [Formula: see text] ([Formula: see text] and [Formula: see text]) values for S. thermophilus and L. bulgaricus were obtained in the internal model validation, reinforcing the predictive ability of the model.
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Affiliation(s)
- Gabriela Campaner Salmazo
- LaBeM – Laboratory of Bioactives and Microbiology, School of Food Engineering, Campus Jandaia Do Sul, Federal University of Paraná – UFPR, Jandaia Do Sul, PR 86900-000 Brazil
| | - Rafael Germano Dal Molin Filho
- LaBeM – Laboratory of Bioactives and Microbiology, School of Food Engineering, Campus Jandaia Do Sul, Federal University of Paraná – UFPR, Jandaia Do Sul, PR 86900-000 Brazil
| | - Weber da Silva Robazza
- Laboratory Apther – Applied Thermophysics, Department of Food and Chemical Engineering, Santa Catarina State University – UDESC, Pinhalzinho, SC 89870-000 Brazil
| | - Franciny Campos Schmidt
- Department of Chemical Engineering, Federal University of Paraná – UFPR, Curitiba, PR 81531-980 Brazil
| | - Daniel Angelo Longhi
- LaBeM – Laboratory of Bioactives and Microbiology, School of Food Engineering, Campus Jandaia Do Sul, Federal University of Paraná – UFPR, Jandaia Do Sul, PR 86900-000 Brazil
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Di Biase M, Le Marc Y, Bavaro AR, De Bellis P, Lonigro SL, Lavermicocca P, Postollec F, Valerio F. A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage. Front Microbiol 2022; 13:907393. [PMID: 35733952 PMCID: PMC9207389 DOI: 10.3389/fmicb.2022.907393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Accepted: 05/06/2022] [Indexed: 12/01/2022] Open
Abstract
Bacterial strains belonging to Lacticaseibacillus paracasei species are generally used as starters in food fermentations and/or as probiotics. In the current study, the growth cardinal parameters of four L. paracasei strains (IMPC2.1, IMPC4.1, P40 and P101), isolated from table olives or human source, were determined. Strains were grown in liquid medium and incubated at several temperatures (10 values from 5.5°C–40°C) and pH (15 values from 3.2 to 9.1) along the growth range. The cardinal temperature model was used to describe temperature effects on the maximum specific growth rate of L. paracasei whereas new equations were developed for the effect of pH. The estimated Tmin values ranged between −0.97°C and 1.95°C and were lower than 0°C for strains IMPC4.1 and P101. Strain P40 was able to grow in the most restricted range of temperature (from 1.95°C to 37.46°C), while strain IMPC4.1 was estimated to survive at extreme conditions showing the lowest pHmin. Maximum specific growth rates of L. paracasei IMPC2.1 in white cabbage (Brassica oleracea var. capitata) were used to calculate the correction factor (Cf) defined as the bias between the bacterial maximum specific growth rate in broth and in the food matrix. A simple bi-linear model was also developed for the effect of temperature on the maximum population density reached in white cabbage. This information was further used to simulate the growth of L. paracasei strains in cabbage and predict the time to reach the targeted probiotic level (7 log10 CFU/g) using in silico simulations. This study demonstrates the potential of the predictive microbiology to predict the growth of beneficial and pro-technological strains in foods in order to optimize the fermentative process.
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Affiliation(s)
- Mariaelena Di Biase
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Yvan Le Marc
- ADRIA Food Technology Institute, UMT ACTIA 19.03 ALTER'iX, Creac'h Gwen, Quimper Cedex, France
| | - Anna Rita Bavaro
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Palmira De Bellis
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Stella Lisa Lonigro
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Paola Lavermicocca
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Florence Postollec
- ADRIA Food Technology Institute, UMT ACTIA 19.03 ALTER'iX, Creac'h Gwen, Quimper Cedex, France
| | - Francesca Valerio
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
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Moser A, Appl C, Brüning S, Hass VC. Mechanistic Mathematical Models as a Basis for Digital Twins. ADVANCES IN BIOCHEMICAL ENGINEERING/BIOTECHNOLOGY 2020; 176:133-180. [DOI: 10.1007/10_2020_152] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Spann R, Gernaey KV, Sin G. A compartment model for risk-based monitoring of lactic acid bacteria cultivations. Biochem Eng J 2019. [DOI: 10.1016/j.bej.2019.107293] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Spann R, Glibstrup J, Pellicer-Alborch K, Junne S, Neubauer P, Roca C, Kold D, Lantz AE, Sin G, Gernaey KV, Krühne U. CFD predicted pH gradients in lactic acid bacteria cultivations. Biotechnol Bioeng 2018; 116:769-780. [DOI: 10.1002/bit.26868] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Accepted: 10/26/2018] [Indexed: 12/20/2022]
Affiliation(s)
- Robert Spann
- Department of Chemical and Biochemical Engineering; Technical University of Denmark, Kgs.; Lyngby Denmark
| | - Jens Glibstrup
- Department of Chemical and Biochemical Engineering; Technical University of Denmark, Kgs.; Lyngby Denmark
| | - Klaus Pellicer-Alborch
- Department of Biotechnology; Chair of Bioprocess Engineering, Technische Universität Berlin; Berlin Germany
| | - Stefan Junne
- Department of Biotechnology; Chair of Bioprocess Engineering, Technische Universität Berlin; Berlin Germany
| | - Peter Neubauer
- Department of Biotechnology; Chair of Bioprocess Engineering, Technische Universität Berlin; Berlin Germany
| | | | | | - Anna Eliasson Lantz
- Department of Chemical and Biochemical Engineering; Technical University of Denmark, Kgs.; Lyngby Denmark
| | - Gürkan Sin
- Department of Chemical and Biochemical Engineering; Technical University of Denmark, Kgs.; Lyngby Denmark
| | - Krist V. Gernaey
- Department of Chemical and Biochemical Engineering; Technical University of Denmark, Kgs.; Lyngby Denmark
| | - Ulrich Krühne
- Department of Chemical and Biochemical Engineering; Technical University of Denmark, Kgs.; Lyngby Denmark
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Abstract
The effect of environmental factors, including temperature and water activity, has a considerable impact on the growth dynamics of each microbial species, and it is complicated in the case of mixed cultures. Therefore, the aim of this study was to describe and analyze the growth dynamics of Fresco culture (consisting of 3 different bacterial species) using predictive microbiology tools. The growth parameters from primary fitting were modelled against temperature using two different secondary models. The intensity of Fresco culture growth in milk was significantly affected by incubation temperature described by Gibson’s model, from which the optimal temperature for growth of 38.6 °C in milk was calculated. This cardinal temperature was verified with the Topt = 38.3 °C calculated by the CTMI model (cardinal temperature model with inflection), providing other cardinal temperatures, i.e., minimal Tmin = 4.0 °C and maximal Tmax = 49.6 °C for Fresco culture growth. The specific growth rate of the culture under optimal temperature was 1.56 h−1. The addition of 1% w/v salt stimulated the culture growth dynamics under temperatures down to 33 °C but not the rate of milk acidification. The prediction data were validated and can be used in dairy practice during manufacture of fermented dairy products.
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Meng JJ, Qian J, Jung SW, Lee SJ. Practicability of TTI application to yogurt quality prediction in plausible scenarios of a distribution system with temperature variations. Food Sci Biotechnol 2018; 27:1333-1342. [PMID: 30319842 DOI: 10.1007/s10068-018-0371-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 02/20/2018] [Accepted: 03/30/2018] [Indexed: 11/29/2022] Open
Abstract
Yogurt has high temperature sensitivity, resulting in the temperature variations from production to consumption. Cooling capacity of cold chain facilities and product storage height are regarded as factors contributing to temperature variations in this study. To find an effective method to monitor temperature history of every yogurt product, three measurements were used: the set point of a cold chamber, a data logger, and a time-temperature integrator (TTI). The mean measured yogurt quality factor (acidity, °T) of 30 samples was 92.1 °T, and predicted values were 91.8 °T from the set point, 93.3 °T from the data logger, and 92.4 °T from the TTI. In terms of individual prediction, the SSE of the TTI showed the smallest difference (5.76) followed by 81.5 of the set point and 118.9 of the data logger. Thus, the TTI showed the best performance and can be used to monitor the time-temperature history of yogurt in the cold chain system.
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Affiliation(s)
- Jing Jing Meng
- 1Department of Food Science and Biotechnology, Center for Intelligent Agro-Food Packaging (CIFP), Dongguk University-Seoul, Seoul, Korea.,2Department of Packaging Engineering, Jiangnan University, Wuxi, China
| | - Jing Qian
- 2Department of Packaging Engineering, Jiangnan University, Wuxi, China
| | - Seung Won Jung
- 1Department of Food Science and Biotechnology, Center for Intelligent Agro-Food Packaging (CIFP), Dongguk University-Seoul, Seoul, Korea
| | - Seung Ju Lee
- 1Department of Food Science and Biotechnology, Center for Intelligent Agro-Food Packaging (CIFP), Dongguk University-Seoul, Seoul, Korea
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Particle swarm optimization as alternative tool to sensory evaluation to produce high-quality low-sodium fish sauce via electrodialysis. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.02.018] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Developing a kinetic model for co-culture of yogurt starter bacteria growth in pH controlled batch fermentation. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.05.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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