Application of neural networks to simulate the growth profile of lactic acid bacteria in green olive fermentation

Abstract

The growth profile of five strains of lactic acid bacteria (Lactobacillus plantarum ACA-DC 287, L. plantarum ACA-DC 146, Lactobacillus paracasei ACA-DC 4037, Lactobacillus sakei LQC 1378, and Leuconostoc mesenteroides LQC 1398) was investigated in controlled fermentation of cv. Conservolea green olives with a multilayer perceptron network, a combined logistic-Fermi function, and a two-term Gompertz function. Neural network training was based on the steepest-descent gradient learning algorithm. Model performance was compared with the experimental data with five statistical indices, namely coefficient of determination (R2), root mean square error (RMSE), mean relative percentage error (MRPE), mean absolute percentage error (MAPE), and standard error of prediction (SEP). The experimental data set consisted of 125 counts (CFU per milliliter) of lactic acid bacteria during the green olive fermentation process for up to 38 days (5 strains X 25 sampling days). For model development, a standard methodology was followed, dividing the data set into training (120 data) and validation (25 data) subsets. Our results demonstrated that the developed network was able to model the growth and survival profile of all the strains of lactic acid bacteria during fermentation equally well with the statistical models. The performance indices for the training subset of the multilayer perceptron network were R2 = 0.987, RMSE = 0.097, MRPE = 0.069, MAPE = 0.933, and SEP = 1.316. The relevant mean values for the logistic-Fermi and two-term Gompertz functions were R2 = 0.981 and 0.989, RMSE = 0.109 and 0.083, MRPE = 0.026 and 0.030, MAPE = 1.430 and 1.076, and SEP = 1.490 and 1.127, respectively. For the validation subset, the network also gave good predictions (R2 = 0.968, RMSE = 0.149 MRPE = 0.100, MAPE = 1.411, and SEP = 2.009). Copyright ©, International Association for Food Protection.