English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

The objective of this study was to compare one- and two-step kinetic data analysis approaches to describe the growth of Staphylococcus aureus, Escherichia coli, and lactic acid bacteria Fresco 1010 starter culture in milk under isothermal conditions between 10 and 37 °C. The primary Huang model (HM) and secondary square root model were applied to lag times and growth rates of each of the population. The one-step approach for single cultures data enabled the direct construction of a tertiary model combining primary and secondary models to determine parameters from all growth data, thus minimizing the transfer of errors from one model to another. The statistical indices showed a significant improvement in the prediction capability provided by this approach. Then, a one-step approach combining the primary Huang, Giménez, and Dalgaard model (H-GD) with the secondary square root model was used to simultaneously model the growth of the populations mentioned above in co-culture under the same conditions. Independent isothermal data sets were chosen for validation of the growth description of single cultures (HM) and co-culture (H-GD) using validation factors, including the bias (Bf) and accuracy (Af). For example, the values of Af for the one-step approach range from 1.17 to 1.20 and 1.04 to 1.08 for single cultures and co-culture, respectively, demonstrating high accuracy. Thus, this approach may be used for co-culture growth description in general or specifically, e.g., in various types of lactic acid fermentation, including artisanal cheese-making technology.

applied sciences

One- and Two-Step Kinetic Data Analysis Applied for Single and Co-Culture Growth of Staphylococcus aureus, Escherichia coli, and Lactic Acid Bacteria in Milk