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Open AccessArticle

A Computational Study of Amensalistic Control of Listeria monocytogenes by Lactococcus lactis under Nutrient Rich Conditions in a Chemostat Setting

1
Faculty of Applied Science and Technology, Sheridan College, 7899 McLaughlin Rd, Brampton, ON, L6Y 5H9, Canada
2
Department of Mathematics and Statistics, University of Guelph, 50 Stone Rd E, Guelph, ON, N1G 2W1, Canada
*
Author to whom correspondence should be addressed.
Academic Editor: Wijitha Senadeera
Foods 2016, 5(3), 61; https://doi.org/10.3390/foods5030061
Received: 29 May 2016 / Revised: 24 August 2016 / Accepted: 29 August 2016 / Published: 9 September 2016
(This article belongs to the Special Issue Food Modelling)
We study a previously introduced mathematical model of amensalistic control of the foodborne pathogen Listeria monocytogenes by the generally regarded as safe lactic acid bacteria Lactococcus lactis in a chemostat setting under nutrient rich growth conditions. The control agent produces lactic acids and thus affects pH in the environment such that it becomes detrimental to the pathogen while it is much more tolerant to these self-inflicted environmental changes itself. The mathematical model consists of five nonlinear ordinary differential equations for both bacterial species, the concentration of lactic acids, the pH and malate. The model is algebraically too involved to allow a comprehensive, rigorous qualitative analysis. Therefore, we conduct a computational study. Our results imply that depending on the growth characteristics of the medium in which the bacteria are cultured, the pathogen can survive in an intermediate flow regime but will be eradicated for slower flow rates and washed out for higher flow rates. View Full-Text
Keywords: Listeria monocytogenes; Lactococus lactis; mathematical model; computer simulation; biocontrol Listeria monocytogenes; Lactococus lactis; mathematical model; computer simulation; biocontrol
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Khassehkhan, H.; Eberl, H.J. A Computational Study of Amensalistic Control of Listeria monocytogenes by Lactococcus lactis under Nutrient Rich Conditions in a Chemostat Setting. Foods 2016, 5, 61.

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