期刊文献+

耐热乳酸菌热致死动力学模型研究 被引量:6

Inactivation modeling of thermoduric lactic acid bacteria under high temperature conditions
下载PDF
导出
摘要 测定了从云南传统乳制品乳扇中筛选的2种6株耐热乳酸菌在60℃和65℃热处理条件下的菌株存活情况。发现E.faeciumgrx28的耐热能力最强,D60为6.45min,D65为1.32 min与其他菌株有显著差异。分别基于Linear,Weibull和Log-logistic动力学模型,对各耐热乳酸菌在不同热处理条件下的活菌数量的变化情况使用1stopt1.0软件进行数据的曲线拟合及相关系数的分析,确定在60℃的热处理条件下,Weibull模型更适合描述菌株的残活量,而在65℃的热处理条件下,Logistic模型与菌株的存活曲线更为接近,得到各菌株在不同处理条件下的动力学方程。结果表明,乳酸菌在不同热处理条件下,乳酸菌的死亡变化并不相同。 In this study, six lactic acid bacteria strains were isolated from the samples of the traditional dairy products-dairy fan, which collected from Yunnan, China and their heat-resistant properties were studied. By studying survival curves of the 6 thermoduric lactic acid bacteria in fermented milk heated at 60℃ and 65 ℃. The decimal reduction time (D60 and D65) for the six thermoduric lactic acid bacteria that showed survival directly after thermisation varied between the strains. The D60 value of E.faecium grx28 was found to be 6.45 min and D65 value was 1.32 min, the thermoduric properties was better than others. Linear, Weibull and Logistic model were fitted to these data and the performances of these models were compared using mean square error (MSE) values. The Weibull models consistently produced better fits to the inactivation data than the Linear model and the Logistic model by heat treatment at 60 ℃. Logistic model consistently produced better fits to the inactivation data than the Linear model and the Weibull models b,y heat treatment at 65 ℃.
出处 《中国乳品工业》 CAS 北大核心 2009年第3期12-15,共4页 China Dairy Industry
基金 国家“863计划”(2007AA10Z357) 国家“十一五”科技支撑计划(2006BAD04A17) 江苏省高校科研成果产业化推进项目(JH07-027) 江苏科技支撑项目(BE2008357)
关键词 乳酸菌 耐热特性:动力学模型 lactic acid bacteria thermoduric properties modeling analysis
  • 相关文献

参考文献10

  • 1张宜凤.耐热乳酸菌的筛选及在乳扇加工中的应用[D].扬州大学,2008.
  • 2虎砚颖,黄艾祥.国内外拉伸型干酪的种类及研究进展[J].中国乳品工业,2005,33(11):46-49. 被引量:10
  • 3吴少雄,王保兴,郭祀远,李琳,殷建忠.云南白族传统乳扇的研制及营养学评价[J].食品工业科技,2005,26(3):170-171. 被引量:23
  • 4陆英,陈卫,田丰伟,赵建新,张灏.利用热激处理提高益生菌Lactobacillus caseiBD-Ⅱ抗热性的研究[J].中国乳品工业,2006,34(7):17-19. 被引量:7
  • 5沈萍,范秀容,李广武.微生物学试验[M].北京:高等教育出版社.1996.
  • 6MAFART P, COUVERT O, GAILLARD S, et al. On Calculating Sterility in Thermal Preservation Methods: Application of the Weibull Frequency Distribution Model [J]. International Journal of Food Microbiology, 2000, 72(1): 107-113.
  • 7PIA C, NIELSEN E W, FINN K, et al. Heat Resistance of Lactobacillus paracasei Isolated from Semi-hard Cheese Made of Pasteurised Milk [J]. International Dairy Journal, 2006, 16 (10): 1196- 1204.
  • 8PELEG M, COLE M B. Reinterpretation of Microbial Survival Curves[J]. Crit Rev Food Sci Nutr, 2003,38(5): 353-380.
  • 9SCHAFFNER D W, LABUZA T P. Predictive Microbiology: Where Are We, and Where Are We Going [J]. Food Technol, 1995,51 (4),95 -99.
  • 10VAN B. On the Use of the WeibuU Model to Describe Thermal Inactivation of Microbial Vegetative Cells [J]. International Journal of Food Microbiology, 1995, 74(3): 139-159.

二级参考文献36

共引文献39

同被引文献67

引证文献6

二级引证文献19

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部