Abstract
More than seven hundred microbial-calorimetric data of the processes of carbon-source assimilation by soil microbes and the processes of food putrefaction were analyzed by Gompertz, Hill, Richards and Logistic models, as well as by their reversed forms, to evaluate the suitability of these models for analyzing the data. The goodness of fit of each model to the experimental data was tested by the Akaike Information Criterion. The Richards model showed the best suitability. Consequently, the shape parameter d in this model is considered useful for accurate evaluation of microbial-calorimetric parameters such as the time at which the heat-evolution rate reaches its maximum (tp), the time at which half of the total heat evolution is completed (t1/2), and the maximum heat-evolution rate constant (µmax).
https://ror.org/01529vy56 
