生物加工过程2016，Vol.14Issue(6)：29-34,6.DOI:10.3969/j.issn.1672-3678.2016.06.006
蛋黄液中沙门氏菌温度预测模型的建立
Development of a predictive model for Salmonella in egg yolk at diferrent temperatures
摘要
Abstract
To study the growth of Salmonella in the egg yolk, we measured growth curves at different temperatures ( 10, 15, 20, 25, 30, 37 and 42 ℃) . The modified Gompertz function and The modified Logistic function were applied to fit the growth curves by the method of Levenberg⁃Marquardt in Origin 8�0 software. The Baranyi model was applied to fit the growth curves by DMFit software. All the models were fitted to each individual growth curve satisfactorily with a high R2>0�99,then the primary model was established by the Logistic function with a higher R2 . Ratkowsky model was used to fit the maximum specific growth rates and the lag time obtained by parameter estimation for the establishment of the secondary model. The growth parameters obtained from the Baranyi model were accurate and useful in fitting growth curves than other models. The secondary model had better fit with R2 of 0�982 for the growth rate and 0�892 for the lag time.We developed primary and secondary models to predict Salmonella growth in egg yolk between 10 and 42 ℃.关键词
蛋黄液/沙门氏菌/预测模型Key words
egg yolk/Salmonella/predictive model分类
轻工纺织引用本文复制引用
韩梦琪,孙卓,金永国,马美湖..蛋黄液中沙门氏菌温度预测模型的建立[J].生物加工过程,2016,14(6):29-34,6.基金项目
国家自然科学基金（31230058）；现代农业产业技术体系建设专项资金 （）
