Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Modeling Growth Kinetics of Lactic Acid Bacteria for Food Fermentation

  • Chung, Dong-Hwa (Faculty of Marine Bioscience and Technology, Kangnung National University) ;
  • Kim, Myoung-Dong (School of Bioscience and Biotechnology, Kangwon National University) ;
  • Kim, Dae-Ok (Department of Food Science and Technology, Kyung Hee University) ;
  • Koh, Young-Ho (Center for Food Safety Evaluation, Korea Food and Drug Administration) ;
  • Seo, Jin-Ho (School of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National University)
  • Published : 2006.10.30
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Abstract

Modeling the growth kinetics of lactic acid bacteria (LAB), one of the most valuable microbial groups in the food industry, has been actively pursued in order to understand, control, and optimize the relevant fermentation processes. Most modeling approaches have focused on the development of single population models. Primary single population models provide fundamental kinetic information on the proliferation of a primary LAB species, the effects of biological factors on cell inhibition, and the metabolic reactions associated with cell growth. Secondary single population models can evaluate the dependence of primary model parameters, such as the maximum specific growth rate of LAB, on the initial external environmental conditions. This review elucidates some of the most important single population models that are conveniently applicable to the LAB fermentation analyses. Also, a well-defined mixed population model is presented as a valuable tool for assessing potential microbial interactions during fermentation with multiple LAB species.

Keywords

References

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