Establishment of Fermentation Kinetic Model of Streptococcus thermophilus JM108
This study examined the growth and metabolism of Streptococcus thermophilus JM108 to establish a time-varying model that simulated the dynamics of bacterial growth, product synthesis, and substrate consumption. Streptococcus thermophilus JM108 was inoculated into M17 medium. The viable bacteria coun...
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The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010205 |
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| author | Wen SUN Baolei LI Baochao HOU Weilian HONG Jian HE Chao LIANG Yu ZHANG Chaoxin MAN Yujun JIANG Ling GUO |
| author_facet | Wen SUN Baolei LI Baochao HOU Weilian HONG Jian HE Chao LIANG Yu ZHANG Chaoxin MAN Yujun JIANG Ling GUO |
| author_sort | Wen SUN |
| collection | DOAJ |
| description | This study examined the growth and metabolism of Streptococcus thermophilus JM108 to establish a time-varying model that simulated the dynamics of bacterial growth, product synthesis, and substrate consumption. Streptococcus thermophilus JM108 was inoculated into M17 medium. The viable bacteria count, lactic acid content, and glucose content of Streptococcus thermophilus JM108 in the fermentation system were measured every 2 h. The measured values were nonlinearly fitted using the three classical models: Logistic model, Boltzmann model, and SGompertz model. The results of the nonlinear fitting indicated that the Logistic model was the most appropriate for describing the kinetics of bacterial growth, lactic acid generation, and glucose consumption. The R2 values for the three cases were 0.9974, 0.9947, and 0.9964, respectively, all greater than 0.99. The errors between the fitted and experimental values were less than 15%, indicating a good fit. This suggested that the established dynamic model could predict the dynamic changes of the fermentation process. The growth kinetics equation of Streptococcus thermophilus JM108 was \begin{document}$ {\text{y=8.59+}\dfrac{{-2.39}}{\text{1}\text{}\text{+}\text{}{\left(\dfrac{\text{x}}{\text{2.32}}\right)}^{\text{0.02}}} }$\end{document}. The kinetic equation for lactic acid production was \begin{document}${ \text{y=1.05+}\dfrac{{-1.06}}{\text{1+}{\left(\dfrac{\text{x}}{\text{3.67}}\right)}^{\text{3.23}}}} $\end{document}. The kinetic equation for glucose consumption was \begin{document}${ \text{y=0.02+}\dfrac{\text{0.15}}{\text{1+}{\left(\dfrac{\text{x}}{\text{3.47}}\right)}^{\text{3.90}}}} $\end{document}. A fermentation kinetics model was established for Streptococcus thermophilus JM108 to provide theoretical support for describing the fermentation process. |
| format | Article |
| id | doaj-art-f278632a493b46c1a3dd2e665bd80556 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-f278632a493b46c1a3dd2e665bd805562025-01-21T07:24:08ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-0146315916510.13386/j.issn1002-0306.20240102052024010205-3Establishment of Fermentation Kinetic Model of Streptococcus thermophilus JM108Wen SUN0Baolei LI1Baochao HOU2Weilian HONG3Jian HE4Chao LIANG5Yu ZHANG6Chaoxin MAN7Yujun JIANG8Ling GUO9Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaNational Center of Technology Innovation for Dairy, Shanghai 201111, ChinaNational Center of Technology Innovation for Dairy, Shanghai 201111, ChinaNational Center of Technology Innovation for Dairy, Shanghai 201111, ChinaNational Center of Technology Innovation for Dairy, Shanghai 201111, ChinaNational Center of Technology Innovation for Dairy, Shanghai 201111, ChinaKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaThis study examined the growth and metabolism of Streptococcus thermophilus JM108 to establish a time-varying model that simulated the dynamics of bacterial growth, product synthesis, and substrate consumption. Streptococcus thermophilus JM108 was inoculated into M17 medium. The viable bacteria count, lactic acid content, and glucose content of Streptococcus thermophilus JM108 in the fermentation system were measured every 2 h. The measured values were nonlinearly fitted using the three classical models: Logistic model, Boltzmann model, and SGompertz model. The results of the nonlinear fitting indicated that the Logistic model was the most appropriate for describing the kinetics of bacterial growth, lactic acid generation, and glucose consumption. The R2 values for the three cases were 0.9974, 0.9947, and 0.9964, respectively, all greater than 0.99. The errors between the fitted and experimental values were less than 15%, indicating a good fit. This suggested that the established dynamic model could predict the dynamic changes of the fermentation process. The growth kinetics equation of Streptococcus thermophilus JM108 was \begin{document}$ {\text{y=8.59+}\dfrac{{-2.39}}{\text{1}\text{}\text{+}\text{}{\left(\dfrac{\text{x}}{\text{2.32}}\right)}^{\text{0.02}}} }$\end{document}. The kinetic equation for lactic acid production was \begin{document}${ \text{y=1.05+}\dfrac{{-1.06}}{\text{1+}{\left(\dfrac{\text{x}}{\text{3.67}}\right)}^{\text{3.23}}}} $\end{document}. The kinetic equation for glucose consumption was \begin{document}${ \text{y=0.02+}\dfrac{\text{0.15}}{\text{1+}{\left(\dfrac{\text{x}}{\text{3.47}}\right)}^{\text{3.90}}}} $\end{document}. A fermentation kinetics model was established for Streptococcus thermophilus JM108 to provide theoretical support for describing the fermentation process.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010205streptococcus thermophilus jm108fermentfermentation processnonlinear fittingfermentation kinetic model |
| spellingShingle | Wen SUN Baolei LI Baochao HOU Weilian HONG Jian HE Chao LIANG Yu ZHANG Chaoxin MAN Yujun JIANG Ling GUO Establishment of Fermentation Kinetic Model of Streptococcus thermophilus JM108 Shipin gongye ke-ji streptococcus thermophilus jm108 ferment fermentation process nonlinear fitting fermentation kinetic model |
| title | Establishment of Fermentation Kinetic Model of Streptococcus thermophilus JM108 |
| title_full | Establishment of Fermentation Kinetic Model of Streptococcus thermophilus JM108 |
| title_fullStr | Establishment of Fermentation Kinetic Model of Streptococcus thermophilus JM108 |
| title_full_unstemmed | Establishment of Fermentation Kinetic Model of Streptococcus thermophilus JM108 |
| title_short | Establishment of Fermentation Kinetic Model of Streptococcus thermophilus JM108 |
| title_sort | establishment of fermentation kinetic model of streptococcus thermophilus jm108 |
| topic | streptococcus thermophilus jm108 ferment fermentation process nonlinear fitting fermentation kinetic model |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010205 |
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