The fate of Listeria monocytogenes during ripening of artisanal Minas semi-hard cheese, as influenced by cheese intrinsic properties and by autochthonous (naturally present) or intentionally-added anti-listerial lactic acid bacteria (LAB) was …
Using the data set “gomp1.csv”, find the parameters of the reparameterised Gompertz model.
\[\begin{equation} y= y_0 + (y_{max} -y_0)*exp(-exp(k*(lag-x)/(y_{max}-y_0) + 1) ) \end{equation}\]
Import the data set.
dat <- read.
The data set “FirstOrder.csv” contains observations of microbial concentrations (log N) measured at different times (t) at a given environmental condition. Lets fit a first-order growth kinetics model \(log N = log N_0 + k \times t\) to the experimental data.
This study compares dynamic tertiary and competition models for L. monocytogenes growth as a function of intrinsic properties of a traditional Brazilian soft cheese and the inhibitory effect of lactic acid bacteria (LAB) during refrigerated storage. …