食品科学2012，Vol.33Issue(13)：221-224,4.
大蒜素对假单胞菌生长动力学模型的影响
Effect of Allicin on the Growth Kinetic Model of Pseudomonas
摘要
Abstract
The effect of allicin on growth kinetics of Pseudomonas in liquid and solid matrices was studied. The results showed that under liquid culture conditions, the lag phase of Pseudomonas growth reduced from 1.9136 to -0.4665, and maximum specific growth rate from 0.9107 to -0.0159 with increasing allicin concentration. In chilled fresh pork, the lag phase of Pseudomonas growth increased from 1.9796 to 5.6249 while the maximum specific growth rate decreased from 1.0291 to 0.8615 under the stimulation of allicin. Allicin revealed consistent effect on the maximum specific growth rate during Pseudomonas growth in both matrices. Therefore, the effect of allicin on the growth of Pseudomonas under solid culture conditions can be inferred from the change of maximum specific growth rate under liquid culture conditions.关键词
大蒜素/假单胞菌/生长动力学模型/冷鲜猪肉Key words
allicin/Pseudornonas/growth kinetic model/chilled fresh pork分类
轻工纺织引用本文复制引用
王宏勋,陈艳丽,黄娜丽..大蒜素对假单胞菌生长动力学模型的影响[J].食品科学,2012,33(13):221-224,4.基金项目
湖北省自然科学基金重点项目 （）
武汉市科技局十大科技专项配套平台建设项目 （）
