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当前位置: 首页 > 文章 > 烤鸭中金黄色葡萄球菌生长模型的建立 食品科学 2015,36 (13) 154-159
Position: Home > Articles > Predictive Models for the Growth of Staphylococcus aureus in Roast Duck FOOD SCIENCE 2015,36 (13) 154-159

烤鸭中金黄色葡萄球菌生长模型的建立

作  者：
宇盛好;曹慧;徐斐;于劲松;袁敏;彭少杰;王李伟;李洁;王颖
单  位：
上海理工大学医疗器械与食品学院;上海市食品药品监督管理局执法总队
关键词：
金黄色葡萄球菌;烤鸭;一级生长模型;二级生长模型
摘  要：
选用修正的Gompertz(SGompertz)和修正的Logistic(Slogistic)作为一级生长模型,应用Origin 9.0软件分别拟合烤鸭中金黄色葡萄球菌在10、15、25、30、37℃的生长数据,并以此获得最大比生长速率(μmax)和迟滞期(λ)。在此基础上,采用平方根模型和二次多项式模型建立二级生长模型。结果表明,SGompertz模型拟合的R2值优于Slogistic模型。以SGompertz模型拟合得到的μmax建立平方根和二次多项式模型R2分别为0.942 3、0.947 1,偏差因子(Bf)分别为1.02和0.93,准确因子(Af)分别为1.18和1.37,表明采用μmax进行拟合时平方根模型的预测效果较好;以SGompertz模型拟合得到的λ建立的平方根和二次多项式模型R2分别为0.953 3、0.987 1,Bf分别为0.99和1.00,Af分别为1.11和1.06,表明采用λ进行拟合时二次多项式模型较好。
译  名：
Predictive Models for the Growth of Staphylococcus aureus in Roast Duck
作  者：
YU Shenghao;CAO Hui;XU Fei;YU Jinsong;YUAN Min;PENG Shaojie;WANG Liwei;LI Jie;WANG Ying;School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology;Law Enforcement Corps of Shanghai Food and Drug Administration Bureau;
关键词：
Staphylococcus aureus;;roast duck;;primary growth model;;secondary growth model
摘  要：
Modified Gompertz(SGompertz) and logistic(Slogistic) models were selected as the primary growth models to fit the growth curves of Staphylococcus aureus in roast duck at various storage temperatures(10,15,25,30 and 37 ℃).Using the obtained specific growth rate(μmax) and lag time(λ),square root model and quadratic polynomial model were selected to fit the secondary growth models of Staphylococcus aureus in roast duck.The results showed that the SGompertz model could well describe the growth of Staphylococcus aureus at different temperatures,and therefore μmax and λ values obtained from it were used to establish the secondary growth models.It was found that for the square root and quadratic polynomial models based on μmax,R2 values were 0.942 3 and 0.947 1;Bf were 1.02 and 0.93;Af were 1.18 and 1.37,respectively,suggesting that the square root model could be employed to predict the growth of Staphylococcus aureus in roast duck.For the square root and quadratic polynomial models describing λ,R2 were 0.953 3 and 0.987 1;Bf were 0.99 and 1.00;Af were 1.11 and 1.06,respectively,suggesting that the quadratic polynomial model could be employed to predict λ.This study can provide basic information for quantitative microbial risk assessment of roast duck and other ready-to-eat cooked meat products.

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