期刊
JOURNAL OF FOOD ENGINEERING
卷 80, 期 4, 页码 1171-1175出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2006.08.019
关键词
pediocin AcH; Pediococcus acidilactici H; fermentation; mathematical modeling; modified Gompertz model; logistic model
Data for the cell growth of Pediococcus acidilactici H during the fermentative production of bacteriocin, pediocin AcH (taken from a previous study) was modeled by two sigmoidal functions, modified Gompertz and Logistic. Results showed that the models could adequately account for the cell growth up to the growth phase, but failed to account for the stationary and death phase. (c) 2006 Elsevier Ltd. All rights reserved.
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