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Food scientists at the U.S. Army's Natick Solider Center have developed amodel for the lifecyle of the bacteria Staphylococcus aureus in intermediatemoisture bread. In this article, we study this model using dynamical systemsand Lie symmetry methods. We calculate center manifolds and Lie symmetries fordifferent cases of parameter values and compare our results to those of thefood scientists.

Center Manifold and Lie Symmetry Calculations on a Quasi-chemical Model for Growth-death Kinetics in Food