Please use this identifier to cite or link to this item:
Type: Artigo
Title: Mathematical model of interaction between bacteriocin-producing lactic acid bacteria and listeria. Part 2: bifurcations and applications
Author: Delboni, Roberta Regina
Yang, Hyun Mo
Abstract: The big challenge for the food industry is the attending to demands for minimally processed foods, avoiding intense heat treatments and reducing the addition of chemical preservatives, but at the same time ensuring microbiological safety of these products. Lactic acid bacteria are traditionally used in the production of fermented foods. They are responsible for the production of antimicrobial compounds, such as organic acids and bacteriocins, which are protein compounds with bactericidal effect against related species and bacteria such as Listeria monocytogenes and Staphylococcus aureus. Aiming to study quantitatively the biological control as a technique of conservation, we developed a mathematical model to describe the interaction between lactic acid bacteria and Listeria in the food. The steady state and dynamical trajectories analyses of the model permit us to study the suitability of including lactic acid bacteria in order to reduce the growth of Listeria in food
Subject: Bacteriocinas
Modelos matemáticos
Teoria da bifurcação
Mathematical models
Bifurcation theory
Country: Estados Unidos
Editor: Springer
Rights: fechado
Identifier DOI: 10.1007/s11538-017-0330-1
Date Issue: 2017
Appears in Collections:IMECC - Artigos e Outros Documentos

Files in This Item:
File SizeFormat 
2-s2.0-85027135663.pdf1.85 MBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.