模拟蟹肉中金黄色葡萄球菌生长模型的建立  

Growth Model of Staphylococcus aureus in Simulated Crab Meat

作　　者：李文杰[1] 黄和[1] 傅洪锐[1] 雷晓凌[1] 励建荣[2] 

机构地区：[1]广东海洋大学食品科技学院,524088 [2]浙江工商大学食品与生物工程学院,浙江杭州310035

出　　处：《食品与发酵工业》2008年第12期10-12,17,共4页Food and Fermentation Industries

基　　金：国家“863”重点项目“加工水产品质量与安全控制技术”(No.2007AA091806)

摘　　要：运用预测食品微生物学的方法研究了不同温度下模拟蟹肉中金黄色葡萄球菌的生长规律,选取了3种模型(Gompertz模型、Logistic模型、Linear模型)进行拟合,建立不同温度下的生长模型。通过标准差和相关系数的比较得出10℃的最适生长模型为Linear模型,15℃、20℃、25℃、30℃的最适生长模型为Gompertz模型,再通过不同温度下最适模型方程得到模拟蟹肉中金黄色葡萄球菌的迟滞期λ、最大生长速率μm以及相对最大细菌浓度(A)。The growth characteristics of Staphylococcus aureus in Simulated Crab Meat at different temperatures were studied by using food predictive microbiology. Three models （Gompertz model,Logistic model, Linear model） were selected to establish the growth model at different temperatures. By comparing standard deviation and correlation coefficient, the optimum growth model for 10℃ is Linear model and Gompertz model is proper for 15℃ ,20℃ ,25℃ ,30℃. At last, lag period（ λ）, the largest growth rate （μm） and the largest relative concentration of bacteria （A） of Staphylococcus aureus in Simulated Crab Meat can be obtained by the the optimum growth model.

关 键 词：模拟蟹肉 金黄色葡萄球菌 生长模型 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]