鲜湿米粉中蜡样芽孢杆菌生长预测模型构建

Predictive growth models of Bacillus cereus in wet rice noodle

测定了不同储藏温度(5、10、15、20、25、30、35℃)下鲜湿米粉中蜡样芽孢杆菌的生长数据,利用Gompertz模型、Baranyi模型、Logistic模型、MMF模型构建鲜湿米粉中芽孢杆菌生长预测初级模型。结果表明,Baranyi模型与实际测试数据符合度最好,选用Baranyi作为初级预测模型。进一步利用Baranyi模型参数,选用Ratkowsky平方根方程建立了鲜湿米粉中芽孢杆菌生长预测次级模型。鲜湿米粉中芽孢杆菌生长预测模型表明,鲜湿米粉应在15℃以下储藏,芽孢杆菌在鲜湿米粉中的最低生长温度为5.0℃左右。

Bacillus cereus in fresh wet rice noodle was determined during storage at different temperatures （5, 10, 15, 20, 25, 30, 35℃）. Gompertz model, Baranyi model, logistic model and MMF model were used to develop primary predictive growth model about Bacillus cereus in flesh wet rice noodle. The result indicated that Baranyi model fitted the actual test data best, so Baranyi model was determined as the primary predictive model. Furthermore, a secondary predictive model was developed using Baranyi model parameter, based on Ratkowsky square root equation. The growth prediction model of Bacillus cereus in flesh wet rice noodle indicated that flesh wet rice noodle should be stored below 15~C, and the lowest growth temperature of Bacillus cereus in flesh wet rice noodle was about 5℃.