温度对铜绿假单胞菌生长的影响及其预测研究  

The Effects of Temperature on the Growth Pseudomonas aeruginosa and Its Prediction

作　　者：朱蕾 张爱静 王鹏杰 李琳琼 高瑀珑 ZHU Lei;ZHANG Ai-jing;WANG Peng-jie;LI Lin-qiong;GAO Yu-long(College of Food Science and Engineering,Collaborative Innovation Center for Modern Grain Circulation and Safety,Key Laboratory of Grains and Oils Quality Control and Processing,Nanjing University of Finance and Economics,Nanjing 210023,Jiangsu,China)

机构地区：[1]南京财经大学食品科学与工程学院江苏省现代粮食流通与安全协同创新中心江苏高校粮油质量安全控制及深加工重点实验室

出　　处：《食品研究与开发》2019年第11期1-10,共10页Food Research and Development

基　　金：国家自然科学基金(31371864);江苏省自然科学基金(BK20131435);粮食公益性行业科研专项(201413007-05)

摘　　要：以铜绿假单胞菌ATCC27853为试材,研究温度对其生长的影响以及在不同温度下生长的预测,为其在食品中的安全控制提供理论依据。将ATCC27853接种于胰蛋白胨大豆肉汤(tryptic soy broth,TSB)肉汤中,分别置于6、10、16、22、28、36、42、45、48、50℃共10个温度下生长,采用MATLAB软件建立了在不同温度下ATCC27853的一级Gompertz生长模型;基于Gompertz一级模型拟合的参数,结合Ratkowsky与Hyperbola模型分别建立了ATCC27853的最大比生长速率μmax与温度、迟滞时间λ与温度之间的二级模型;采用决定系数R^2、均方根误差(root mean square error,RMSE)、准确因子Af和偏差因子Bf对ATCC27853的一级和二级模型进行评价。试验结果表明,Gompertz一级模型能很好地预测不同温度下ATCC27853的生长;二级模型Ratkowsky和Hyperbola的验证结果表明二级模型显著,拟合度较好。研究发现,在48℃和6℃下的生理状态参数h0明显高于10℃~45℃的h0。ATCC27853的生长温度对μmax和λ的影响可用于其在食品中的安全预测,为其在食品中的安全控制提供理论依据。The effects of temperature on growth and prediction of growth under different temperatures were investigated with Pseudomonas aeruginosa ATCC27853 as the test microorganism, which provided the theoretical basis for its safe control in food. P. aeruginosa ATCC27853 was inoculated into TSB (tryptic soy broth) and incubated at 6, 10, 16, 22, 28, 36, 42, 45, 48, 50 ℃, respectively. Gompertz primary growth model was built using these growth data of P. aeruginosa ATCC27853 at different temperatures by MATLAB software. Based on the parameter of Gompertz primary model, the secondary models of Ratkowsky and Hyperbola models were built using the data of the maximum specific growth rate (μmax), the lag phase duration (λ) and the growth temperatures of P. aeruginosa ATCC27853, respectively. The primary model and the two secondary models were evaluated with the determination coefficient (R2), root mean square error (RMSE), accuracy factor (Af) and bias factor (Bf). The model validation results showed that the Gompertz primary model was fitted well and the growth of P. aeruginosa ATCC27853 at different temperatures could well predicted using the Gompertz model;the validated results of the secondary models, which were Ratkowsky model and Hyperbola model, showed that the models were effective and reliable. The experimental results showed that the values of physiological state parameter h0 for P. aeruginosa ATCC27853 at the growth temperatures of 48 ℃ and 6 ℃ were significantly higher than the temperatures of 10 ℃-45 ℃. The effects of growth temperatures on μmax and λ can predict the safety of this microorganism in food, which provide the theoretical basis for the safe control of ATCC27853 in food.

关 键 词：铜绿假单胞菌 Gompertz模型 Ratkowsky模型 Hyperbola模型 预测 

分 类 号：TS201.3[轻工技术与工程—食品科学]