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Establishment of probabilistic model for Salmonella Enteritidis growth and inactivation under acid and osmotic pressure
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作者 Yujiao Shi Hong Liu +4 位作者 Baozhang Luo Yangtai Liu siyuan yue Qing Liu Qingli Dong 《Food Science and Human Wellness》 SCIE 2017年第4期176-186,共11页
The growth and survival characteristic of Salmonella Enteritidis under acidic and osmotic conditions were studied.Meanwhile,a probabilistic model based on the theory of cell division and mortality was established to p... The growth and survival characteristic of Salmonella Enteritidis under acidic and osmotic conditions were studied.Meanwhile,a probabilistic model based on the theory of cell division and mortality was established to predict the growth or inactivation of S.Enteritidis.The experimental results demonstrated that the growth curves of planktonic and detached cells showed a significant difference(p<0.05)under four conditions,including pH5.0+0.0%NaCl,pH7.0+4.0%NaCl,pH6.0+4.0%NaCl,and pH5.0+4.0%NaCl.And the established primary and secondary models could describe the growth of S.enteritis well by estimating four mathematics evaluation indexes,including determination coefficient(R2),root mean square error(RMSE),accuracy factor(Af)and bias factor(Bf).Moreover,sequential treatment of 15%NaCl stress followed by pH 4.5 stress was the best condition to inactivate S.Enteritidis in 10 h at 25◦C.The probabilistic model with Logistical or Weibullian form could also predict the inactivation of S.Enteritidis well,thus realize the unification of predictive model to some extent or generalization of inactivation model.Furthermore,the primary 4-parameter probabilistic model or generalized inactivation model had slightly higher applicability and reliability to describe the growth or inactivation of S.Enteritidis than Baranyi model or exponential inactivation model within the experimental range in this study. 展开更多
关键词 ACID Osmotic pressure Salmonella Enteritidis Probabilistic model Unification GENERALIZATION
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食源性致病菌群体感应信号分子的检测 被引量:2
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作者 何伟佳 岳思远 +2 位作者 王翔 孙天妹 董庆利 《生物工程学报》 CAS CSCD 北大核心 2019年第9期1707-1714,共8页
群体感应(Quorum sensing,QS)在食物中毒导致的食源性疾病暴发机制和食物腐败变质中起主要作用,QS影响致病菌的细胞被膜形成和致病性。文中通过深入了解食源性致病菌的QS信号分子,综述了革兰氏阴性和革兰氏阳性菌产生的信号分子类型,同... 群体感应(Quorum sensing,QS)在食物中毒导致的食源性疾病暴发机制和食物腐败变质中起主要作用,QS影响致病菌的细胞被膜形成和致病性。文中通过深入了解食源性致病菌的QS信号分子,综述了革兰氏阴性和革兰氏阳性菌产生的信号分子类型,同时介绍了检测QS信号分子的不同技术,并根据QS机制在食品中的影响提出了思考和建议,为监控食源性致病菌提供依据。 展开更多
关键词 食源性致病菌 群体感应 检测技术 信号分子
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