Literature DB >> 19217180

Mathematical modelling methodologies in predictive food microbiology: a SWOT analysis.

Jordi Ferrer1, Clara Prats, Daniel López, Josep Vives-Rego.   

Abstract

Predictive microbiology is the area of food microbiology that attempts to forecast the quantitative evolution of microbial populations over time. This is achieved to a great extent through models that include the mechanisms governing population dynamics. Traditionally, the models used in predictive microbiology are whole-system continuous models that describe population dynamics by means of equations applied to extensive or averaged variables of the whole system. Many existing models can be classified by specific criteria. We can distinguish between survival and growth models by seeing whether they tackle mortality or cell duplication. We can distinguish between empirical (phenomenological) models, which mathematically describe specific behaviour, and theoretical (mechanistic) models with a biological basis, which search for the underlying mechanisms driving already observed phenomena. We can also distinguish between primary, secondary and tertiary models, by examining their treatment of the effects of external factors and constraints on the microbial community. Recently, the use of spatially explicit Individual-based Models (IbMs) has spread through predictive microbiology, due to the current technological capacity of performing measurements on single individual cells and thanks to the consolidation of computational modelling. Spatially explicit IbMs are bottom-up approaches to microbial communities that build bridges between the description of micro-organisms at the cell level and macroscopic observations at the population level. They provide greater insight into the mesoscale phenomena that link unicellular and population levels. Every model is built in response to a particular question and with different aims. Even so, in this research we conducted a SWOT (Strength, Weaknesses, Opportunities and Threats) analysis of the different approaches (population continuous modelling and Individual-based Modelling), which we hope will be helpful for current and future researchers.

Mesh:

Year:  2009        PMID: 19217180     DOI: 10.1016/j.ijfoodmicro.2009.01.016

Source DB:  PubMed          Journal:  Int J Food Microbiol        ISSN: 0168-1605            Impact factor:   5.277


  7 in total

1.  Analysis of the effect of inoculum characteristics on the first stages of a growing yeast population in beer fermentations by means of an individual-based model.

Authors:  M Ginovart; C Prats; X Portell; M Silbert
Journal:  J Ind Microbiol Biotechnol       Date:  2010-09-03       Impact factor: 3.346

2.  A New Secondary Model Developed for the Growth Rate of Escherichia coli O157:H7 in Broth.

Authors:  Deog-Hwan Oh; Tian Ding; Yong-Guo Jin
Journal:  Indian J Microbiol       Date:  2011-08-21       Impact factor: 2.461

3.  Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture.

Authors:  Bettencourt de J C Munanga; Gérard Loiseau; Joël Grabulos; Christian Mestres
Journal:  Microorganisms       Date:  2016-12-01

4.  Stochastic Individual-Based Modeling of Bacterial Growth and Division Using Flow Cytometry.

Authors:  Míriam R García; José A Vázquez; Isabel G Teixeira; Antonio A Alonso
Journal:  Front Microbiol       Date:  2018-01-05       Impact factor: 5.640

5.  Predictive modeling of Pseudomonas fluorescens growth under different temperature and pH values.

Authors:  Letícia Dias Dos Anjos Gonçalves; Roberta Hilsdorf Piccoli; Alexandre de Paula Peres; André Vital Saúde
Journal:  Braz J Microbiol       Date:  2017-01-04       Impact factor: 2.476

6.  Individual-Based Modeling of Tuberculosis in a User-Friendly Interface: Understanding the Epidemiological Role of Population Heterogeneity in a City.

Authors:  Clara Prats; Cristina Montañola-Sales; Joan F Gilabert-Navarro; Joaquim Valls; Josep Casanovas-Garcia; Cristina Vilaplana; Pere-Joan Cardona; Daniel López
Journal:  Front Microbiol       Date:  2016-01-12       Impact factor: 5.640

7.  Predicting the growth situation of Pseudomonas aeruginosa on agar plates and meat stuffs using gas sensors.

Authors:  Xinzhe Gu; Ye Sun; Kang Tu; Qingli Dong; Leiqing Pan
Journal:  Sci Rep       Date:  2016-12-12       Impact factor: 4.379

  7 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.