不同温度下椰汁中金黄色葡萄球菌的生长动力学模型比较

doi:10.3969/j.issn.1673-1689.2020.02.012

首页 > 过刊浏览>2020年第39卷第2期 >89-96. DOI:10.3969/j.issn.1673-1689.2020.02.012

不同温度下椰汁中金黄色葡萄球菌的生长动力学模型比较
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                        10.3969/j.issn.1673-1689.2020.02.012
                    
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Comparison of Growth Prediction Models of Staphylococcus aureus at Different Temperatures in Coconut Milk

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摘要:

探讨不同温度下椰汁中金黄色葡萄球菌的生长预测模型。将菌悬液接种到椰汁中，测定不同温度（20、25、30、36 ℃）下的生长数据。使用Matlab软件拟合得到修正Gompertz（MGompertz）、修正Logistic（MLloistic）和Baranyi模型，比较残差和拟合度选择最优一级模型，并拟合出生长参数。用平方根和二次多项式方程建立二级模型，通过相关系数、偏差因子和准确因子对二级模型进行检验。在20~36 ℃下，Baranyi模型拟合出的各个拟合度最优，Baranyi模型适宜作为模拟金黄色葡萄球菌在椰汁中生长的一级预测模型。二次多项式相较于平方根模型可以更好地表达温度与最大比生长速率及延滞期的关系。因此选择Baranyi模型和二次多项式模型描述不同温度下椰汁中金黄色葡萄球菌的生长。

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The study aimed to investigate the growth prediction models of Staphylococcus aureus in coconut milk at different temperatures（20，25，30 and 36 ℃）. Growth of inoculated bacteria in coconut milk was determined and modified Gompertz modified Logistic and Baranyi models were fitted by using the Matlab software. The optimal primary model was selected by comparing the residual and goodness of fit，and the growth parameters were thus obtained. The secondary model was established by square root and quadratic polynomial equations and evaluated by the correlation coefficient，the accuracy factor and the bias factor. At between 20~36 ℃ temperatures，the Baranyi model was suitable as a primary prediction model for simulating the growth of Staphylococcus aureus in coconut milk. The quadratic polynomial equation could better express the relationship between temperature and the maximum specific growth rate and the lag phase compared with the square root model. Therefore，Baranyi and quadratic polynomial models were chosen to describe the growth of Staphylococcus aureus in coconut milk at different temperatures.

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郭明娟,光翠娥,干建平,范志文.不同温度下椰汁中金黄色葡萄球菌的生长动力学模型比较[J].食品与生物技术学报,2020,39(2):89-96.

GUO Mingjuan, GUANG Cuie, GAN Jianping, FAN Zhiwen. Comparison of Growth Prediction Models of Staphylococcus aureus at Different Temperatures in Coconut Milk[J]. Journal of Food Science and Biotechnology,2020,39(2):89-96.

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在线发布日期: 2020-05-18
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