波动温度下原料乳中金黄色葡萄球菌的生长动力学模型  

Growth Kinetics Models of Staphylococcus aureus in Raw Milk at Variable Temperatures

作　　者：于艳艳[1] 丁甜[1] 刘东红[1,2] 

机构地区：[1]浙江大学生物系统工程与食品科学学院馥莉食品研究院,杭州310058 [2]食品安全与营养协同创新中心东北农业大学,哈尔滨150030

出　　处：《中国食品学报》2016年第11期35-41,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31401608);国家支撑计划课题(2012BAD29B07-02)

摘　　要：原料奶在实际运输过程中的温度是波动变化的。本文在建立10~37℃温度范围的金黄色葡萄球菌在原料乳中生长模型的基础上,得到温度变化对金黄色葡萄球菌生长状态的影响。采用＂等效生长时间＂理论,结合modified Gompertz模型得到波动温度下原料乳中金黄色葡萄球菌的生长模型。验证结果显示,R2,Af,Bf均接近于1,表明所建预测模型能够较好地预测波动温度下原料乳中金黄色葡萄球菌的生长状况。此外,将模型与Combase Predictor（CP）软件在相应条件下所建波动模型作比较,CP模型基于肉汤培养基而建,金黄色葡萄球菌的生长速率明显大于牛奶中培养的,表明预测软件应用于食品中进行波动温度建模时应作验证,在牛奶中建立的波动模型的适用性较高。The temperature of raw milk during transportation is constantly fluctuating. With the establishment of growth models of Staphylococcus aureus（S. aureus） in raw milk among 10~37 ℃, the effect of temperature on the growth of S. aureus was gotten. According to the theory of ‘equivalent gowth time＇, the growth models of S. aureus in raw milk under variable temperatures was established. The validation results showed that R2, Af, Bfwere all close to 1, indicating that predictive models were able to predict growth conditions of S. aureus in raw milk under fluctuating temperatures. In addition, the predictive models were compared with models built by Combase predictor（CP models）. Results showed that in CP models, which were built based on broth, the growth rates of S. aureus were significantly greater than those in models based on milk, so prediction software should be validated when applied to specific foods, and the applicability of models under variable temperature based on milk was higher.

关 键 词：原料乳 金黄色葡萄球菌 波动温度 验证 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]