Mathematical modeling of processes of interaction of functional and which contaminate microorganisms in biotechnology system

Abstract

Mathematical modeling of processes occurring in the biotechnological system, including those describing the interaction of functional microorganisms with contaminating microflora, is currently a promising scientific direction. The article discusses the issues of system analysis of the processes occurring in the biotechnological system during fermentation. By "microbiological system" is meant a microbiological process consisting of two subsystems or populations of microorganisms. During a given technological process, these populations interact with each other by using a common resource. Systems analysis and mathematical modeling of microbiological processes is a complex task. It is necessary to take into account a lot of factors, such as the simultaneous occurrence of several non-stationary processes; many state parameters, including analysis of the links between them; change in real time of technological parameters, in particular, the main resource, consideration of various properties of microbial populations affecting the behavior of microbiological systems (mortality, fertility, the existence of extraneous microflora, etc.), and other factors that have a direct impact on the quality of the finished product. In turn, a quantitative analysis of these interactions will lead to the development of scientifically based methods and approaches that minimize the effect of contamination. The analysis was carried out and a system model was constructed reflecting the entire spectrum of interactions between useful and extraneous populations of microorganisms in the production of bakery products. The presented system model allows to continue the study of the questions posed in the work, by further studying its components.