Baranyi

Baranyi J. and Roberts T.A. (1994). A dynamic approach to predicting bacterial growth in food. Int. J. Food Microbiol. 23, 277-294.

Estimation is performed on log scale (base e)
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Title	Estimated parameter	Description	Bottom range for estimation	Top range for estimation
h0	0.49666	dimensionless parameter quantifying the initial physiological state of the population. From that, the lag time lambda can be calculated as h0/mu.
m	5.0	curvature parameter to characterize the transition from the exponential phase
μ max.	1.007451	maximum specific growth rate
v	1.903805	curvature parameter to characterize the transition to the exponential phase
y0	-2.81252	initial population density
ymax	0.446419	asymptotic for the population density
Optimal Cost	0.03594284980811	fitting cost (not used in the solver and estimator)	(n/a)	(n/a)

RMSEclick here for more information Root Mean Square Error (RMSE): For more information: link to Wikipedia article	R²click here for more information For more information: link to Wikipedia article	Biasclick here for more information Bias Factor (B_f): For more information check Ross, T. Indices for performance evaluation of predictive models in food microbiology. Journal of Applied Bacteriology 81, 501–508 (1996). (link to journal article )	Accuracyclick here for more information Accuracry Factor (A_f): For more information check Ross, T. Indices for performance evaluation of predictive models in food microbiology. Journal of Applied Bacteriology 81, 501–508 (1996). link to journal article