Mathematical Modeling and Optimization of Lactobacillus Species Single and Co-Culture Fermentation Processes in Wheat and Soy Dough Mixtures

Mathematical Modeling and Optimization of Lactobacillus Species Single and Co-Culture Fermentation Processes in Wheat and Soy Dough Mixtures

To improve food production via fermentation with co-cultures of microorganisms (e.g., multiple lactic acid bacteria-LAB strains), one must fully understand their metabolism and interaction patterns in various conditions. For example, LAB can bring added quality to bread by releasing several bioactiv...

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Bibliographic Details
Main Authors: Eva-H. Dulf, Dan C. Vodnar, Alex Danku, Adrian Gheorghe Martău, Bernadette-Emőke Teleky, Francisc V. Dulf, Mohamed Fawzy Ramadan, Ovidiu Crisan
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-06-01
Series:Frontiers in Bioengineering and Biotechnology
Subjects:
lactic acid bacteria
process optimization
mathematical model
regression
artificial neural network (ANN)
Online Access:https://www.frontiersin.org/articles/10.3389/fbioe.2022.888827/full

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https://www.frontiersin.org/articles/10.3389/fbioe.2022.888827/full

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