现代食品科技2018，Vol.34Issue(4)：198-205,8.DOI:10.13982/j.mfst.1673-9078.2018.04.030
凉皮中金黄色葡萄球菌生长预测模型的建立
Establishment of Growth Predictive Model of Staphylococcus aureus in Liangpi
摘要
Abstract
The growth curve of Staphylococcus aureus was fitted based on the Baranyi model, modified Gompertz model and Huang model to investigate the growth of Staphylococcus aureus in a traditional food Liangpi by determining the growth data at 5 ℃, 10 ℃, 15 ℃, 20 ℃ and 25 ℃. The correlation coefficients and parameters of the three models were compared, and the maximum specific growth rate (μmax) and lag phase (λ) obtained by the primary model were used to establish a temperature-dependent secondary model. The results showed that the bias factor (Bf) and accuracy factor (Af) of the primary model established by the modified Gompertz model were within a reasonable range. The square root model of temperature was established by using μmax and λ fitted by the modified Gompertz model, and the fitting R2 is 0. 80 and 0. 88, indicating that the Modified Gompertz model was most suitable for fitting growth curve. In addition, the variance analysis of the secondary model showed that the model could effectively predict the growth of S. aureus in Liangpi. This study provided theoretical basis for the quantitative risk assessment of S. aureus in Liangpi.关键词
一级生长模型/二级生长模型/金黄色葡萄球菌/凉皮Key words
primary growth model/secondary growth model/Staphylococcus aureus/Liangpi引用本文复制引用
孟云,马俊伟,廖超,张凯莉,田会丽,糜唯钰,姬华,王周平..凉皮中金黄色葡萄球菌生长预测模型的建立[J].现代食品科技,2018,34(4):198-205,8.基金项目
石河子大学重大科技攻关计划项目(gxjs2015-zdgg05) （gxjs2015-zdgg05）
国家自然科学基金-新疆联合基金项目(U1703119) （U1703119）
