Kinetics and modelling of sourdough lactic acid bacteria

Primary modelling can be applied to fit experimental data as a function of environmental conditions thereby gaining information about growth, metabolite production, and the consumption of soluble carbohydrates. The construction of secondary models elucidates the dependence of biokinetic parameters on environmental conditions and helps to explain the production of functional metabolites by lactic acid bacteria. A modelling approach was used to describe the kinetics and amylovorin L471 production of Lactobacillus amylovorus DCE 471 in view of its application during the production of type II rye sourdoughs.