Use of artificial neural networks and a gamma-concept-based approach to model growth of and bacteriocin production by Streptococcus macedonicus ACA-DC 198 under simulated conditions of Kasseri cheese production

Applied and Environmental Microbiology

Volumn 73, Issue 3, 2007, Pages 768-776

  Poirazi, Panayiota ^c   Leroy, Frédéric ^b   Georgalaki, Marina D ^a   Aktypis, Anastassios ^a   De Vuyst, Luc ^b   Tsakalidou, Effie ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^c INSTITUTE OF MOLECULAR BIOLOGY AND BIOTECHNOLOGY   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

COMPUTATIONAL METHODS; DAIRY PRODUCTS; NEURAL NETWORKS; PH EFFECTS; SODIUM CHLORIDE; THERMAL EFFECTS; TOXIC MATERIALS; YEAST;

BACTERIOCIN; BIOKINETIC PARAMETERS; KASSERI CHEESE; POPULATION BEHAVIOR; STREPTOCOCCUS MACEDONICUS;

BACTERIA;

BACTERIOCIN;

ARTIFICIAL NEURAL NETWORK; BACTERIUM; EXPERIMENTAL STUDY; FERMENTATION; FOOD; MODELING; YEAST;

ARTICLE; ARTIFICIAL NEURAL NETWORK; CHEESEMAKING; CONCEPT FORMATION; FERMENTATION; GAMMA CONCEPT; GROWTH RATE; MATHEMATICAL MODEL; MILK; NONHUMAN; PH MEASUREMENT; POPULATION DYNAMICS; PREDICTION; SIMULATION; STREPTOCOCCUS; STREPTOCOCCUS MACEDONICUS; STREPTOCOCCUS MACEDONICUS ACA DC 198; TEMPERATURE MEASUREMENT;

ANIMALS; BACTERIOCINS; CHEESE; FERMENTATION; HYDROGEN-ION CONCENTRATION; MILK; MODELS, BIOLOGICAL; NEURAL NETWORKS (COMPUTER); SODIUM CHLORIDE; STREPTOCOCCUS; TEMPERATURE;

STREPTOCOCCUS MACEDONICUS;

EID: 33846901350     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.01721-06     Document Type: Article

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