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中国精品科技期刊2020
韩齐, 陈倩, 孙方达, 姚来斌, 程龙, 孔保华. 水饺馅料中金黄色葡萄球菌预测模型的建立[J]. 食品工业科技, 2013, (23): 93-96. DOI: 10.13386/j.issn1002-0306.2013.23.085
引用本文: 韩齐, 陈倩, 孙方达, 姚来斌, 程龙, 孔保华. 水饺馅料中金黄色葡萄球菌预测模型的建立[J]. 食品工业科技, 2013, (23): 93-96. DOI: 10.13386/j.issn1002-0306.2013.23.085
HAN Qi, CHEN Qian, SUN Fang-da, YAO Lai-bin, CHENG Long, KONG Bao-hua. Construction of growth kinetics model of Staphylococcus aureus in dumplings fillers[J]. Science and Technology of Food Industry, 2013, (23): 93-96. DOI: 10.13386/j.issn1002-0306.2013.23.085
Citation: HAN Qi, CHEN Qian, SUN Fang-da, YAO Lai-bin, CHENG Long, KONG Bao-hua. Construction of growth kinetics model of Staphylococcus aureus in dumplings fillers[J]. Science and Technology of Food Industry, 2013, (23): 93-96. DOI: 10.13386/j.issn1002-0306.2013.23.085

水饺馅料中金黄色葡萄球菌预测模型的建立

Construction of growth kinetics model of Staphylococcus aureus in dumplings fillers

  • 摘要: 本文将金黄色葡萄球菌接种到水饺馅料中,分别在4、10、15、20和25℃下恒温贮藏。采用修正的Gompertz方程描述金黄色葡萄球菌在水饺馅料中不同温度下的生长状况。温度对其最大比生长速率(μmax)和延滞时间(Lag)的影响采用平方根模型(Belehradek)进行描述。结果表明修正的Gompertz方程能较好的描述金黄色葡萄球菌的生长动态,Belehradek方程对其动力学参数的描述呈良好的线性关系。同时采用13℃和18℃下金黄色葡萄球菌生长情况进行验证,证明数学模型的建立是有效的。 

     

    Abstract: Dumplings fillers were inoculated with Staphylococcus aureus, and then were placed at 4, 10, 15, 20 and 25℃ for storage.The growth of Staphylococcus aureus at different temperatures was described by Gompertz model.The relationship between temperature and maximum specific growth rate (μ max) , lag phase (Lag) of Staphylococcus aureus described by Belehradek model.The results proved the built model could describe the growth of Staphylococcus aureus effectively, and the kinetic growth parameters expressed a good linearity by Belehradek model.The built Gompertz model was tested by the growth of Staphylococcus aureus at 13℃ and 18℃, and proved the growth kinetics model was effectively.

     

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