蛋黄液中沙门氏菌温度预测模型的建立  

Development of a predictive model for Salmonella in egg yolk at diferrent temperatures

作　　者：韩梦琪[1] 孙卓[1] 金永国[1] 马美湖[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《生物加工过程》2016年第6期29-34,共6页Chinese Journal of Bioprocess Engineering

基　　金：国家自然科学基金(31230058);现代农业产业技术体系建设专项资金(CARS-41-K23)

摘　　要：为探究温度对沙门氏菌在蛋液中生长规律的影响，测定了在4、10、15、20、25、30、37和42℃等不同温度下沙门氏菌的生长曲线，利用Origin 8.0软件中非线性最小二乘法的原理进行修正Gompertz方程、修正Logistic方程的拟合以及DMFit软件进行Baranyi模型的拟合，研究结果表明修正Gompertz模型、修正Logistic模型和Baranyi模型均能得到较高的决定系数（＞0.99），选取决定系数相对较高的修正Logistic模型进行一级模型的建立。通过参数估计后利用Ratkowsky模型对最大比生长速率以及迟滞期进行二级模型的拟合，通过Baranyi模型得到的生长参数建立的二级模型拟合度高于其他模型，最大比生长速率以及迟滞期二级模型决定系数分别为0.978和0.866。经检验，研究建立的模型可用于10-42℃温度范围内蛋黄液中沙门氏菌的生长预测。To study the growth of Salmonella in the egg yolk, we measured growth curves at different temperatures （10, 15,20,25,30, 37 and 42℃ ）. The modified Gompertz function and The modified Logistic function were applied to fit the growth curves by the method of Levenberg-Marquardt in Origin 8.0 software. The Baranyi model was applied to fit the growth curves by DMFit software.All the models were fitted to each individual growth curve satisfactorily with a high R2〉0. 99, then the primary model was established by the Logistic function with a higher R2. Ratkowsky model was used to fit the maximum specific growth rates and the lag time obtained by parameter estimation for the establishment of the secondary model. The growth parameters obtained from the Baranyi model were accurate and useful in fitting growth curves than other models. The secondary model had better fit with R2 of 0. 982 for the growth rate and 0. 892 for the lag time.We developed primary and secondary models to predict Salmonella growth in egg yolk between 10 and 42℃.

关 键 词：蛋黄液 沙门氏菌 预测模型 

分 类 号：TS201.3[轻工技术与工程—食品科学]