摘要
利用微分生物动力学理论分析原料奶中细菌生态演变的过程,建立了在温度影响下原料奶中乳酸菌和酵母菌相互作用的数学模型,并给出模型的平衡点稳定性充分条件,从而确定了牛奶变质的临界条件.
This paper analyzes the ecological evolution of bacteria in raw milk by the differential biodynamic theory. It estabilishes the model of the interaction between the lactobacillus and yeast in raw milk under the influence of temperature. The sufficient conditions for stability of the model equilibrium is put out, and the critical conditions of milk deterioration has been identified.
出处
《哈尔滨理工大学学报》
CAS
2012年第1期120-125,共6页
Journal of Harbin University of Science and Technology
基金
黑龙江省自然基金资助项目(A200502)
关键词
乳酸菌
酵母菌
稳定性
温度
临界条件
lactobacillus
yeast
stability
temperature
critical condition
