Development of a dynamic continuous-discrete-continuous model describing the lag phase of individual bacterial cells

被引:32
作者
McKellar, RC [1 ]
机构
[1] Agr & Agri Food Canada, So Crop Protect & Food Res Ctr, Food Res Program, Guelph, ON N1G 5C9, Canada
关键词
D O I
10.1046/j.1365-2672.2001.01258.x
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Aims: A previous model for adaptation and growth of individual bacterial cells was not dynamic in the lag phase, and could not be used to perform simulations of growth under non-isothermal conditions. The aim of the present study was to advance this model by adding a continuous adaptation step, prior to the discrete step, to form a continuous-discrete-continuous (CDC) model. Methods and Results: The revised model uses four parameters: N-0, intial population; N-max, maximum population; p(0), mean initial individual cell physiological state; SDp0, standard deviation of the distribution of individual physiological states. A truncated normal distribution was used to generate tables of distributions to allow fitting of the CDC model to viable count data for Listeria monocytogenes grown at 5 degreesC to 35 degreesC. The p(0) values increased with increasing SDp0 and were, on average, greater than the corresponding population physiological states (h(0)); p(0) and h(0) were equivalent for individual cells. Conclusions: The CDC model has improved the ability to simulate the behaviour of individual bacterial cells by using a physiological state parameter and a distribution function to handle inter-cell variability. The stages of development of this model indicate the importance of physiological state parameters over the population lag concept, and provide a potential approach for making growth models more mechanistic by incorporating actual physiological events. Significance and Impact of the Study: Individual cell behaviour is important in modelling bacterial growth in foods. The CDC model provides a means of improving existing growth models, and increases the value of mathematical modelling to the food industry.
引用
收藏
页码:407 / 413
页数:7
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