摘要
建立软烤贻贝中蜡样芽孢杆菌标准菌株（ATCC49064与DSMZ 4312）在不同贮藏温度（T）、pH、水分活度（Aw）下生长/非生长界面模型,对其拟合情况和来自软烤贻贝蜡样芽孢杆菌（YB001）的验证情况进行分析和评价,并与已建立的脑心浸出液肉汤（BHI）中蜡样芽孢杆菌生长/非生长界面模型进行比较。所建模型总方程为Lopit（P）=-208.457-2.167·T＋35.304·pH＋705.573·Bw＋1.117·T·pH-7.072·T·Bw-174.946·pH·Bw,其中R2-Nagelkerke=0.979和χ^2=0.019（df=8,P=1）显示拟合度较高,而且其预测一致率明显高于BHI培养基中建立的模型,表明该模型在预测软烤贻贝中蜡样芽孢杆菌的生长/非生长情况有很高的精确度和很好的适用性。此外,贮藏温度、水分活度、pH及其交互作用显著影响蜡样芽孢杆菌的生长/非生长（P〈0.05）。因此可以通过所建生长/非生长界面模型量化温度、水分活度、pH值等栅栏因子并结合其交互效应来确保软烤贻贝的高品质与安全性。
The growth/no growth interface model of Bacillus cereus（ATCC49064and DSMZ 4312）on soft-baked mussels was established based on storage temperature（T）,water activity（Aw）and pH,and its fitting and the validation behavior of Bacillus cereus（YB001）from soft-baked mussels were analyzed and evaluated.And this model was compared with the established growth/no growth interface model of Bacillus cereus in Brian Heart Infusion（BHI）media.The total equation of this model is Lopit（P）=-208.457-2.167·T＋35.304·pH ＋705.573·Bw ＋1.117·T ·pH-7.072·T·Bw-174.946·pH·Bw.It showed a reasonable goodness of fit of this model due to R2-Nagelkerke=0.979and χ~2=0.019（df=8,P=1）,and the predicted concordance rate of this model was significantly higher than that of the established model in BHI medium,which indicated that this model had a high accuracy and good applicability in predicting the growth probability of Bacillus cereus on soft-baked mussels.Besides,T,Aw,pH and their interaction had significant effects on the growth probability of Bacillus cereus（P〈0.05）.Therefore,this model can be used to quantify T,Aw,pH and combine with their interaction to ensure the top quality and safety of soft-baked mussels.
出处
《食品与机械》
CSCD
北大核心
2016年第4期143-147,共5页
Food and Machinery
基金
上海市农业科技成果转化项目(编号:沪农科转字2015第2-1号)
农业部948计划(编号:2011-Z12)
