软烤贻贝中蜡样芽孢杆菌生长/非生长界面模型的构建  

Establishment of Growth/No Growth Interface Model of Bacillus cereus on Soft-baked Mussels

作　　者：渠飞翔[1,2] 李学英[1] 杨宪时[1] 迟海[1] 

机构地区：[1]中国水产科学研究院东海水产研究所,上海200090 [2]上海海洋大学食品学院,上海201306

出　　处：《中国食品学报》2017年第10期160-167,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：上海市农业科技成果转化项目[沪农科转字(2015)第2-1号];农业部948计划项目(2011-Z12)

摘　　要：基于不同贮藏温度、pH值和水分活度,使用R软件建立软烤贻贝中蜡样芽孢杆菌的生长/非生长界面logistic回归模型。分析结果得到,R2-Nagelkerke=0.979,Hosmer-Lemeshow检验中χ~2=0.0189,P=1,表明logistic回归模型拟合度高。此外,贮藏温度、水分活度、pH值及其交互作用对蜡样芽孢杆菌的生长/非生长情况影响显著(P<0.05),并且贮藏温度、水分活度或pH值越低,蜡样芽孢杆菌受到的抑制越强。随着温度、水分活度或pH值的升高,它们对蜡样芽孢杆菌生长概率的主要影响因素地位被其余两个因素的交互作用所取代,而且交互作用中两因素的影响中一个增强,另一个减弱。建立的生长/非生长界面模型对实际生产有重要的指导意义,可以量化栅栏因子,并结合其交互效应,保证微生物的安全,及产品本身的营养和感官品质。The growth/no growth interface model（logistic regression model） of Bacillus cereus on soft-baked mussels was established by R software based on storage temperature,water activity and pH.It showed a goodness of fit of the logistic regression model due to the high value of R^2-Nagelkerke（0.979） and χ~2= 0.0189,P = 1 of the HosmerLemeshow statistic.Besides,storage temperature,water activity,pH and their interaction had significant effects on the growth/no growth of Bacillus cereus（P〈0.05）.And the lower storage temperature,water activity or pH,the growth of Bacillus cereus was inhibited worse.With the increase of temperature,pH or water activity,their interaction replaced the status of the individual mainly influencing the growth probability of Bacillus cereus.And one of two factors of the interaction enhanced,and the other weakened.The growth/no growth interface model had important guidance function for ensuring microbiological safety and the nutritional and sensory quality of the products themselves.

关 键 词：软烤贻贝 蜡样芽孢杆菌 生长/非生长界面 LOGISTIC回归模型 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]