鲜切卷心菜中嗜麦芽窄食单胞菌的动力学预测模型  

Establishment of microbial growth kinetics prediction model of S.maltophilia in fresh-cut cabbage

作　　者：崔慧玲[1] 陈安均[1] 罗婵[1] 敖晓琳[1] 周冰[1] 黄婷[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品工业科技》2014年第1期150-154,159,共6页Science and Technology of Food Industry

基　　金：国家"863"计划项目(2012AA101606-03)

摘　　要：以鲜切卷心菜中分离得到的优势腐败菌之一嗜麦芽窄食单胞茵作为研究对象，将嗜麦芽窄食单胞茵液体培养18h后，使OD。=0．2，取lOmL溶于990mL的生理盐水中，按照料液比1：10，把处理的鲜切卷心菜组织条悬浮于其中15s进行接种，分别置于4、7、10、15、25、30℃下贮藏，建立Gompertz模型和Belehradek平方根方程，进行货架期预测。结果表明：Gompertz模型能够较好地拟合鲜切卷心菜q-嗜麦芽窄食单胞茵的生长动态。温度对最大比生长速率（肛…）和延滞时间（入）的影响采用平方根模型描述，呈现良好的线性关系。以鲜切卷心菜在7℃和15℃的嗜麦芽窄食单胞茵实测值进行剩余货架期模型的验证，相对误差分别为一4．090％和12．119％，表明建立的模型可以较好的预~NO-40℃范围内鲜切卷心菜产品的剩余货架期。The objective of this study was to develop a first-order predictive growth model of S.maltophilia isolated from fresh-cut cabbage,then tOmL broth which was cultured about 18h was dissolved in 990mL physiological saline,solid-liquid ratio ]：iO,in which the processed fresh-cut cabbages were suspended 15s,and the samples was stored at 4,7,10,15,25 and 30~C respectively,to establish the Gompertz model and Belehradek root square model, respectively, which used for shelf life prediction. The results indicated that the growth dynamics of S.maltophilia could be well fitted with the Gompertz function.The effect of temperature on maximum specific growth rate and the lag phase was well described by the Belehradek function as a good linear relationship.Validation of established kinetic models was carried out by comparing with experimental development of S.maltophilia grown on fresh-cut cabbage at 7~C and 15~C,respectively.Basic errors between predicted shelf life and observed shelf life were-4.090% and 12.119% at 7~C and 15C, respectively.It suggested that microbial growth models established by our research could predict the growth of S.maltophilia in fresh-cut cabbage stored from 0 to 40~C.

关 键 词：鲜切卷心菜 嗜麦芽窄食单胞菌 预测模型 货架期预测 

分 类 号：TS201.3[轻工技术与工程—食品科学]