摘要
为建立鱼糕中金黄色葡萄球菌生长预测模型，将金黄色葡萄球菌接种到鱼糕制品中，应用Gompertz模型、Logistic模型、Richards模型等对10、15、25、30、85℃下金黄色葡萄球菌的生长数据进行拟合，并对标准差S和相关系数R进行比较，建立各温度条件下金黄色葡萄球菌最适一级生长模型。结果表明，鱼糕中金黄色葡萄球菌最适生长模型分别为：10℃为Logistic模型，15、25、30℃为Gompertz模型，而85℃为Linear失活模型。利用平方根模型描述温度与最大比生长速率的关系，得到鱼糕中金黄色葡萄球菌的二级模型。随机选取15、26℃时鱼糕中金黄色葡萄球菌生长的实测值对构建生长模型进行验证。通过检验参数偏差值和准确值，偏差因子和准确因子均在可接受范围内，表明模型在10～30℃范围内可靠。
In order to establish the growth model of Staphylococcus aureus, the fish cake product was inoculated with S. aureus. Gompertz model, Logistic model, Richards model, etc, respetively, were used for fitting the growth data of S. aureus at 10, 15, 20, 25, 30 ℃ and 85 ℃, respectively. Standard deviation（S） and correlation（R） analyses were used to evaluate model performance and determine the appropriate model for the growth of S. aureus in fish cake. The comparison results showed that the optimum growth model of S. aureus in the fish cake at 4 ℃ was linear model, the optimum growth model for 10 ℃ was Logistic model, and Gompertz model was proper for 15, 25 ℃ and 30 ℃, respectively. While inactivation model was appropriate for 85 ℃. Belehradek model that describes the relationships between temperature and maximum specific growth rate was developed. The validation of the growth model was carried out by comparing observed value with predicted value of S. aureus in fish cake product randomly at temperatures 15 % and 26 %, respectively. Deviation and accuracy factors were used as comparative indices which were both in acceptable range. The results showed that the predictive models were reliable from 10℃ to 30 ℃.
出处
《食品科技》
CAS
北大核心
2014年第7期324-328,共5页
Food Science and Technology
基金
山西省科技攻关项目(20130313028-5)
关键词
鱼糕
金黄色葡萄球菌
生长模型
预测微生物
fish cake
Staphylococcus aureus
growth model
predictive microorganism
作者简介
黄潇（1984-），女，硕士，助理研究员，研究方向为微生物检测及安全。
