This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrowReprints and Permissions
Right arrow Copyright Information
Right arrow Books from ASM Press
Right arrow MicrobeWorld
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Breidt, F.
Right arrow Articles by Fleming, H. P.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Breidt, F.
Right arrow Articles by Fleming, H. P.
Agricola
Right arrow Articles by Breidt, F.
Right arrow Articles by Fleming, H. P.

 Previous Article  |  Next Article 

Applied and Environmental Microbiology, September 1998, p. 3159-3165, Vol. 64, No. 9
0099-2240/98/$04.00+0
Copyright © 1998, American Society for Microbiology. All rights reserved.

Modeling of the Competitive Growth of Listeria monocytogenes and Lactococcus lactis in Vegetable Broth

Frederick Breidt* and Henry P. Fleming

Agricultural Research Service, U.S. Department of Agriculture, and North Carolina Agricultural Research Service, Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695-7624

Received 9 March 1998/Accepted 10 June 1998

Current mathematical models used by food microbiologists do not address the issue of competitive growth in mixed cultures of bacteria. We developed a mathematical model which consists of a system of nonlinear differential equations describing the growth of competing bacterial cell cultures. In this model, bacterial cell growth is limited by the accumulation of protonated lactic acid and decreasing pH. In our experimental system, pure and mixed cultures of Lactococcus lactis and Listeria monocytogenes were grown in a vegetable broth medium. Predictions of the model indicate that pH is the primary factor that limits the growth of L. monocytogenes in competition with a strain of L. lactis which does not produce the bacteriocin nisin. The model also predicts the values of parameters that affect the growth and death of the competing populations. Further development of this model will incorporate the effects of additional inhibitors, such as bacteriocins, and may aid in the selection of lactic acid bacterium cultures for use in competitive inhibition of pathogens in minimally processed foods.

* Corresponding author. Mailing address: Department of Food Science, Campus Box 7624, North Carolina State University, Raleigh, NC 27695-7624. Phone: (919) 515-2979. Fax: (919) 856-4361. E-mail: breidt{at}ncsu.edu.

Applied and Environmental Microbiology, September 1998, p. 3159-3165, Vol. 64, No. 9
0099-2240/98/$04.00+0
Copyright © 1998, American Society for Microbiology. All rights reserved.


This article has been cited by other articles:

  • Sieuwerts, S., de Bok, F. A. M., Hugenholtz, J., van Hylckama Vlieg, J. E. T. (2008). Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches. Appl. Environ. Microbiol. 74: 4997-5007 [Full Text]  
  • Vaikousi, H., Biliaderis, C. G., Koutsoumanis, K. P. (2008). Development of a Microbial Time/Temperature Indicator Prototype for Monitoring the Microbiological Quality of Chilled Foods. Appl. Environ. Microbiol. 74: 3242-3250 [Abstract] [Full Text]  
  • Mudgal, P., Breidt, F. Jr., Lubkin, S. R., Sandeep, K. P. (2006). Quantifying the significance of phage attack on starter cultures: a mechanistic model for population dynamics of phage and their hosts isolated from fermenting sauerkraut.. Appl. Environ. Microbiol. 72: 3908-3915 [Abstract] [Full Text]  
  • Vimont, A., Vernozy-Rozand, C., Montet, M. P., Lazizzera, C., Bavai, C., Delignette-Muller, M.-L. (2006). Modeling and Predicting the Simultaneous Growth of Escherichia coli O157:H7 and Ground Beef Background Microflora for Various Enrichment Protocols. Appl. Environ. Microbiol. 72: 261-268 [Abstract] [Full Text]  
  • Dougherty, D. P., Breidt, F. Jr., McFeeters, R. F., Lubkin, S. R. (2002). Energy-Based Dynamic Model for Variable Temperature Batch Fermentation by Lactococcus lactis. Appl. Environ. Microbiol. 68: 2468-2478 [Abstract] [Full Text]  
  • Leroy, F., De Vuyst, L. (2001). Growth of the Bacteriocin-Producing Lactobacillus sakei Strain CTC 494 in MRS Broth Is Strongly Reduced Due to Nutrient Exhaustion: a Nutrient Depletion Model for the Growth of Lactic Acid Bacteria. Appl. Environ. Microbiol. 67: 4407-4413 [Abstract] [Full Text]  
  • Samelis, J., Sofos, J. N., Kendall, P. A., Smith, G. C. (2001). Influence of the Natural Microbial Flora on the Acid Tolerance Response of Listeria monocytogenes in a Model System of Fresh Meat Decontamination Fluids. Appl. Environ. Microbiol. 67: 2410-2420 [Abstract] [Full Text]  
  • Cornu, M., Delignette-Muller, M. L., Flandrois, J.-P. (1999). Characterization of Unexpected Growth of Escherichia coli O157:H7 by Modeling. Appl. Environ. Microbiol. 65: 5322-5327 [Abstract] [Full Text]  


Copyright © 2009 by the American Society for Microbiology.   For an alternate route to Journals.ASM.org, visit: http://intl-journals.asm.org | More Info»