Mechanistic modeling of the dynamics of phage attack during milk acidification in the cheese-making process
Mathematical representation of the lytic cycle used in the paper. Taken from the original publication:
https://doi.org/10.1016/j.jfoodeng.2024.112329Abstract
Here we present a model that simulates the interaction between bacteriophages and lactic acid bacteria in a dairy environment. The model was developed by Michèle with some of my guidance, and is based on growth kinetics and mass balances. This is my favorite type of project: Modeling in a simple way a biological process, and leveraging data to see if that simplicity is enough. In this case, we managed to successfully predict success/failure of different milk acidifications based on the ratios of starting phage and bacteria, and via sensitivity analysis narrow down which model parameters are most important for bacterial survival. I enjoyed very much working with Michèle in this project, and I hope more foundational models like this one are developed for applications in the dairy industry.
