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Mathematical Model of Interaction Between Bacteriocin-Producing Lactic Acid Bacteria and Listeria. Part 2: Bifurcations and Applications

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Abstract

The big challenge for the food industry is the attending to demands for minimally processed foods, avoiding intense heat treatments and reducing the addition of chemical preservatives, but at the same time ensuring microbiological safety of these products. Lactic acid bacteria are traditionally used in the production of fermented foods. They are responsible for the production of antimicrobial compounds, such as organic acids and bacteriocins, which are protein compounds with bactericidal effect against related species and bacteria such as Listeria monocytogenes and Staphylococcus aureus. Aiming to study quantitatively the biological control as a technique of conservation, we developed a mathematical model to describe the interaction between lactic acid bacteria and Listeria in the food. The steady state and dynamical trajectories analyses of the model permit us to study the suitability of including lactic acid bacteria in order to reduce the growth of Listeria in food.

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Acknowledgements

We thank to anonymous reviewers for providing comments and suggestions, which contributed to improving this paper.

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Authors and Affiliations

  1. UNICAMP-IMECC-DMA, Rua Sérgio Buarque de Holanda, 651, Campinas, SP, CEP: 13083-859, Brazil

    Roberta Regina Delboni & Hyun Mo Yang

Authors
  1. Roberta Regina Delboni
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  2. Hyun Mo Yang
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Corresponding author

Correspondence to Roberta Regina Delboni.

Additional information

Project supported by Grant from FAPESP 2008/10735-0 and CAPES.

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Delboni, R.R., Yang, H.M. Mathematical Model of Interaction Between Bacteriocin-Producing Lactic Acid Bacteria and Listeria. Part 2: Bifurcations and Applications. Bull Math Biol 79, 2273–2301 (2017). https://doi.org/10.1007/s11538-017-0330-1

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  • DOI: https://doi.org/10.1007/s11538-017-0330-1

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