不同发酵条件下熏马肠中高产生物胺肠杆菌生长预测模型的研究  

Growth predictive model of Enterobacteriaceae with high-yielding biogenic amines in smoked horse intestines under different fermentation conditions

作　　者：段丽娇[1] 卢士玲[1] 李开雄[1] 姬华[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《中国食物与营养》2014年第4期53-58,共6页Food and Nutrition in China

基　　金：国家自然基金"熏马肠中生物胺产生和累积机理的研究"(项目编号:31160329)

摘　　要：为了研究高产生物胺肠杆菌在不同发酵条件下的动态变化情况,将高产生物胺肠杆菌(阴沟肠杆菌和气味沙雷氏菌)接种到无污染的马肉中,并制作成熏马肠,置于20、25、30和35℃发酵条件下发酵,建立肠杆菌在熏马肠中的生长预测模型,并对模型进行验证。采用Origin 8.0统计软件拟合不同温度下肠杆菌的生长情况,研究结果表明,所选取的修正的Gompertz模型对不同发酵温度下肠杆菌在熏马肠中的生长曲线拟合效果较好,相关系数都在0.980之上。利用平方根模型反应温度与最大比生长速率和延滞时间的关系,结果呈良好的线性关系,相关系数(R2)分别为0.951 8和0.987 8,其残差的绝对值均在0.1左右浮动,表明所建立的二级模型平方根模型拟合效果较好,也说明建立的20—35℃发酵温度下熏马肠中高产生物胺肠杆菌的生长预测模型有比较好的预测效果。In order to study the dynamic changes of high-yielding strains of biogenic amines in smoked horse intestinal under different fermentation conditions and explore the mechanism of its cumulative spawn biogenic amines, the pollution-free horsemeat was inoculated with Enterobacteriaceae （Enterobacter cloacae and Serratia odorifera） which had high levels of biogenie amines, and made into smoked horse in- testines and fermented at 20, 25, 30 and 35℃ respectively. The dynamic growth model of Enterobacteriaceae was established and verified. Origin 8.0 software was used to fit the status of growth at different temperatures. The results indicated that modified Gompertz model could well describe the growth of Enterobacteriaceae in smoked horse intestines. The regression of Belehradek model finely described the effect of temperatures on the maximum specific growth rate and the lag phase, and correlation coefficients of determination were 0. 951 8 and 0. 987 8, residual error less than 0. 1. In conclusion, the established models could well predict the growth of Enterobacteriaceae at 20℃to 35℃ on smoked horse intestines.

关 键 词：肠杆菌 发酵 熏马肠 生长预测模型 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]