作 者：
孙波;迟玉杰;徐宁;孙宝忠;董世建;李昱妲
单 位：
中国农业科学院北京畜牧兽医研究所;东北农业大学成栋学院;大连韩伟企业集团有限公司;东北农业大学食品学院
摘 要：
采用预测微生物学的方法研究液全蛋和杀菌液全蛋分别在4、15、20、30、37℃贮存时微生物的生长规律,拟合S型曲线,建立微生物活菌总数随时间变化的一级模型。同时针对杀菌液全蛋建立最大生长速率(简称生长速率)与温度关系的二级模型,并对该模型进行实验验证。结果表明:除4℃不能拟合S型曲线外,其余温度条件下,液全蛋中微生物的生长能与Richards模型很好的拟合,杀菌液全蛋中微生物的生长能与Gompertz模型拟合。杀菌液全蛋的二级模型为U=0.00329[T-(-7.14)]该模型能很好的预测不同15～37℃温度下杀菌液全蛋微生物的生长速率。
译 名：
Establishment of Prediction Model for Microorganisms in Liquid Whole Egg and Sterilized Liquid Whole Egg
作 者：
SUN Bo1,CHI Yu-jie1,XU Ning2,SUN Bao-zhong3,DONG Shi-jian4,LI Yu-da1 (1. College of Food Science,Northeast Agricultural University,Harbin 150030,China;2. College of Chengdong,Northeast Agricultural University,Harbin 150030,China;3.Institute of Animal Sciences,Chinese Academy of Agricultural Sciences,Beijing 100193,China;4.Dalian Hanwei Enterprise Group,Dalian 116043,China)
关键词：
liquid egg;predictive microbiology;mathematical model;sum of viable organism
摘 要：
Growth characteristics of microorganisms in liquid whole eggs and sterilized liquid whole eggs stored at 4,15,20,30 and 37℃ were investigated by a predictive microbiological method to fit a sigmoid curve in this study. A primary model was established to describe the relationship between total number of bacteria and time. Meanwhile,a secondary model was also established to demonstrate the relationship between maximum growth rate and storage temperature of sterilized liquid whole eggs. Both the models were validated by experiments. Results indicated that microorganism growth in liquid whole eggs and sterilized liquid eggs could fit to the sigmoid curve except at 4 ℃. Under other temperature conditions,microorganism growth in liquid whole eggs could fit well to Richards model,while microorganism growth in sterilized liquid whole eggs could fit to Gompertz model. Moreover,the secondary model for sterilized liquid whole eggs was U=0.00329[T-(-7.14)],which could effectively predict microorganism growth rate at different temperatures.
