Mathematical models for microbiological processes of rye broth maturation

Abstract

Abstract One of the factors determining the quality of bakery products made of rye and mixed rye and wheat flour is broth, the parameters of its technology, and process regulation by varying the parameters of its technology. First of all, it is necessary to note the availability of the nutrient substrate and the nature of the interaction of the main microflora of broth cultures - yeast and lactic acid bacteria. The mathematical model of the process of cultivating microorganisms in liquid rye broth was suggested as applied to yeast and lactic acid bacteria based on the adapted equation of N.V. Stepanova and N.D. Jerusalem to describe the growth of lactic streptococci. Based on model systems, the interaction of yeast and lactic acid bacteria in liquid rye broth was studied. The symbiotic nature of this interaction was confirmed. It was justified that Lotka - Voltaire system is the most correct way for its mathematical description. The growth dynamics of the populations of yeast and lactic acid bacteria was described, and the adequacy of the obtained mathematical model was verified.