不同酒精度、盐度及酸碱度条件下醉泥螺中副溶血性弧菌的一级生长预测模型  

First-order growth prediction model of Vibrio Parahaemolyticus in wine-soaked bullacta exarata with different alcohol, salinity and acidity

作　　者：王梦雪 梁思源[1] 张崇武[2] 于劲松[1] 叶泰[1] 曹慧[1] 徐斐[1] 袁敏[1] WANG Mengxue;LIANG Siyuan;ZHANG Chongwu;YU Jinsong;YE Tai;CAO Hui;XU Fei;YUAN Min(School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China;Shandong College of Electronic Technology, Shandong Jinan 250200, China)

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093 [2]山东电子职业技术学院,山东济南250200

出　　处：《工业微生物》2019年第4期27-33,共7页Industrial Microbiology

基　　金：上海市卫生与计划生育委员会风险评估专项

摘　　要：通过分别控制酒精度、盐度、酸碱度三种单一变量腌制醉泥螺,测定醉泥螺中副溶血性弧菌的生长曲线,并采用SGompertz模型进行拟合,建立不同条件下的一级生长预测模型。结果表明酒精可以抑制副溶血性弧菌生长,而pH7.5和盐度3.3%的条件相对适合其生长。本文建立的醉泥螺中副溶血性弧菌在不同条件下的预测模型,可为醉泥螺安全性的预测、副溶血性弧菌的控制、工艺条件的改善提供依据。In this paper, the growth curve of Vibrio Parahaemolyticus in wine-soaked bullacta exarata was observed by controlling three single variables of alcohol, salinity and acidity. The SGompertz model was used to fit the model and the first-order growth prediction model under different conditions was established. The results showed that alcohol inhibited the growth of Vibrio Parahaemolyticus, while the conditions of pH 7.5 and salinity 3.3% were relatively suitable for the growth of Vibrio Parahaemolyticus. As a result, the established prediction model of Vibrio Parahaemolyticus in wine-soaked bullacta exarata under different conditions, could can provide basis for the prediction of safety of wine-soaked bullacta exarata, control of Vibrio Parahaemolyticus and improvement of technological conditions.

关 键 词：醉泥螺 副溶血性弧菌 SGompertz模型 一级预测模型 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]