Modelling the effect of ascorbic acid, sodium metabisulphite and sodium chloride on the kinetic responses of lactic acid bacteria and yeasts in table olive storage using a specifically implemented Quasi-chemical primary model

摘要: The goal of this work was to apply the Quasi-chemical primary model (a system four ordinary differential equations that derives from a hypothetical four-step chemical mechanism involving an antagonistic metabolite) in study evolution yeast and lactic acid bacteria populations during storage Manzanilla-Alorena table olives subjected different mixtures ascorbic acid, sodium metabisulphite NaCl. Firstly, applied microbial count data estimate growth-decay biological parameters. accurately described both storage, providing detailed information on behaviour. Secondly, these parameters were used as responses analysed according mixture design experiment (secondary model). contour lines corresponding response surfaces clearly disclosed relationships between growth environmental conditions, showing stimulating inhibitory effect metabisulphite, respectively, microorganisms. This opens new possibilities for potential use olive fermentations.