TAILIEUCHUNG - Unstructured modelling growth of Lactobacillus acidophilus as a function of the temperature

Unstructured modelling growth of Lactobacillus acidophilus as a function of the temperature: We present modelling software developed under MATLAB in which parameter estimations are obtained by using non-linear regression techniques. The different parameters appear in a set of non-linear algebraic and differential equations representing the model of the process. From experimental data obtained in discontinuous cultures a representative mathematical model (unstructured kinetic model) of the macroscopic behaviour of Lactobacillus acidophilus has been developed. | Available online at Mathematics Sx AND s COMPUTERS IN SIMULATION ELSEVIER Mathematics and Computers in Simulation 65 2004 137-145 locate matcom Unstructured modelling growth of Lactobacillus acidophilus as a function of the temperature L. Bâatia G. Rouxb B. Dahhoub . Uribelarreaa a Centre de bioingénierie Gilbert Durand UMR-CNRS 5504 UR-INRA 792 Institut National des Sciences Appliquées Avenue de Rangueil 31077 Toulouse Cedex 4 France b Laboratoire d Analyse et d Architecture des Systèmes - CNRS 7 avenue du Colonel Roche 31077 Toulouse Cedex 4 France Abstract We present modelling software developed under MATLAB in which parameter estimations are obtained by using non-linear regression techniques. The different parameters appear in a set of non-linear algebraic and differential equations representing the model of the process. From experimental data obtained in discontinuous cultures a representative mathematical model unstructured kinetic model of the macroscopic behaviour of Lactobacillus acidophilus has been developed. An unstructured model expressed the specific rates of cell growth lactic acid production and glucose consumption for batch fermentation. The model is formulated by considering the inhibition of growth under sub-optimal culture conditions during Lactobacillus acidophilus fermentation which is accompanied by an increase of the maintenance energy. This study permits to predict the cellular behaviour at low growth temperatures and enables to define the response of the strain to sub-optimal temperature stress. 2003 IMACS. Published by Elsevier . All rights reserved. Keywords Lactic acid fermentation Mathematical modelling Unstructured kinetic model Software tool 1. Introduction Nowadays computers are simply essential tools for several sorts of research. In applied sciences mathematical relationships are used to represent basic mechanisms or global processes. They aim at the understanding of the mechanisms and

• Vật lý
• Lactobacillus acidophilus
• Unstructured modelling growth
• Lactobacillus acidophilus
• Culture conditions
• Modelling of Lactobacillus acidophilus
• Simulation results
• Phương pháp định lượng nhanh vi khuẩn Lactobacillus acidophilus
• Vi khuẩn Lactobacillus acidophilus
• Men vi sinh
• Vi khuẩn Lactobacillus acidophilus trong men vi sinh
• Kỹ thuật Real time PCR
• Báo cáo khóa luận tốt nghiệp
• Nghiên cứu nuôi cấy chủng Lactobacillus acidophilus
• Môi trường MRS bán rắn
• Chủng Lactobacillus acidophilus
• Sinh khối của L acidophilus
• Ảnh hưởng của liều lượng Lactobacillus acidophilus
• Liều lượng Lactobacillus acidophilus
• Tỷ lệ sống ấu trùng cua biển
• Biến thái của ấu trùng cua biển
• Scylla paramamosain Estampador
• Bài Tiểu luận
• Tiểu luận Vi sinh thực phẩm
• Vi sinh thực phẩm
• Lactobacillus acidophillus
• Whey protein isolate
• Emulsification method
• Ca alginate whey protein isolate glycerol bead
• Lactobacillus acidophilus microencapsulated in ca alginate
• Sử dụng Bacillus subtilis
• Bacillus megaterium
• Bacillus licheniformis
• Chế phẩm sinh học biochie
• Nước nuôi thủy sản
• Luận văn tốt nghiệp Dược sĩ
• Luận văn tốt nghiệp
• Nghiên cứu sử dụng tinh bột
• Quá trình tạo nguyên liệu Probiotic
• Nguyên liệu chứa Lactobacillus acidophilus
• Nguyên liệu Probiotic
• Development of microparticulate
• Systems for intestinal delivery
• Bifidobacterium lactis
• Materials and methods
• Bacterial strains and culture conditions
• luận văn
• công nghệ sinh học
• phản ứng sinh hoá
• Phản ứng lên men đường
• Vi khuẩn lactic
• Journal of Science and Technology
• Encapsulation of lactobacillus acidophilus
• Yeast cell walls
• Improving survival in gastrointestinal conditions
• Gastro intestinal condition
• Tạp chí khoa học
• Saccharomyces cerevisiae
• Simulated gastric juice
• Nghiên cứu sản xuất nước cà chua lên men
• Sản xuất nước cà chua lên men
• Nước cà chua lên men
• Chủng vi khuẩn Lactobacillus Acidophilus 01A
• Giá trị dinh dưỡng
• Thu nhận và tinh sạch β galactosidase từ lactobacillus acidophilus
• β D galactoside galactohydrolase
• Phương pháp trích ly kết hợp
• Thu nhận enzyme
• Gastrointestinal survival
• Human origin strain
• Dairy origin probiotics
• Strain specific
• Human origin
• Titrable acidity
• Viable counts
• Compatibility assessment of yoghurt starters
• Indigenous isolates of lactobacillus acidophilus
• Attributes like contact inhibition
• Viable counts and pH
• Antimicrobial activity
• Heat stability
• pH stability
• Storage stability
• Vi khuẩn probiotic Lactobacillus acidophilus VTCC 12257
• Thiết bị lên men 30 l
• Đặc tính probiotic trong điều kiện in vitro
• Sinh trưởng của chủng VTCC 12257
• Ứng dụng trị liệu sinh học
• Hep G2
• Bax and Bcl2 gene
• Gene regulation with bax and Bcl2
• Cytotoxicity effects of Lactobacillus acidophilus
• Hep G2 cell line
• Biotechnology and food sciences
• DNA standards
• Real time pcr
• Lactobacillus acidophilus in dairy products
• Recombinant DNA
• Plasmid standard
• Lactobacillus plantarum
• Feed conversion ratio
• Serum cholesterol
• Probiotic properties in piglets
• Nonfat fermented milk
• Whey protein concentrate
• Lactobacillus casei
• Albino rats
• Lactic acid bacteria
• Probiotic chocolate
• Bael Fruit Extract
• Aegle Marmelos
• Lactobacillus bulgaricus
• Sensory evaluation
• Process standardization
• Foxtail millet
• Non dairy probiotic beverage prepared
• Finger millet