2008/12/10 by Alessandro Giuffrida, Davide Valenti, Giuffrida, Alessandro +7
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · #FOS: Biological sciences #Fermentation and Sensory Analysis #Horticultural and Viticultural Research #Listeria monocytogenes in Food Safety #Populations and Evolution (q-bio.PE) #q-bio.PE
paper · pdf · doi:10.48550/arxiv.0812.1894
19 pages, 2 figures, 2 tables. To be published in Eur. Food Res. Technol
arxiv created 2008/12/10 · openalex publication_date 2008/12/10 · arxiv updated 2009/12/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/28
The present paper discusses the use of modified Lotka-Volterra equations in order to stochastically simulate the behaviour of Listeria monocytogenes and Lactic Acid Bacteria (LAB) during the fermentation period (168 h) of a typical Sicilian salami. For this purpose, the differential equation system is set considering T, pH and aw as stochastic variables. Each of them is governed by dynamics that involve a deterministic linear decrease as a function of the time t and an "additive noise" term which instantaneously mimics the fluctuations of T, pH and aw. The choice of a suitable parameter accounting for the interaction of LAB on L. monocytogenes as well as the introduction of appropriate noise levels allows to match the observed data, both for the mean growth curves and for the probability distribution of L. monocytogenes concentration at 168 h.