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中国农学通报

中国农学通报 ›› 2013, Vol. 29 ›› Issue (24): 212-215.doi: 10.11924/j.issn.1000-6850.2012-3710

所属专题： 畜牧兽医

• 食品 营养 检测 安全 • 上一篇    下一篇

不同温度下卤制鸭架中乳酸菌生长模型的建立

刘超群 王宏勋 候温甫   

  • 收稿日期:2012-11-14 修回日期:2012-12-12 出版日期:2013-08-25 发布日期:2013-08-25
  • 基金资助:
    农产品物流全供应链的安全危害因子检测与控制

Development and Validation of Predictive Models of Lactobacillus Isolated from Marinated Duck Frame Under Different Temperature

  • Received:2012-11-14 Revised:2012-12-12 Online:2013-08-25 Published:2013-08-25

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摘要： 以散装卤制鸭架为研究对象，通过平板计数法对其中乳酸菌在不同恒定温度下的生长状况进行监测，获得乳酸菌在5、10、15、20、25℃下的生长数据。在此基础上运用Gompertz方程式拟合一级动力学模型。随着温度的升高最大比生长速率(μmax)从0.73增加到2.26，延滞期(λ)从4.41减小到0.55，表明温度对乳酸菌的生长有显著影响。分别用Belehradek方程和二次多项式对温度与μmax和λ的关系进行拟合。二次多项式拟合的二级模型的判定系数R2的值优于平方根模型；得到乳酸菌生长的二级模型的判定系数R2的值均接近于1，初步表明模型能够预测5～25℃温度区域内卤制鸭架的乳酸菌数量变化情况。

关键词: 推荐施肥, 推荐施肥

Abstract: The changes of Lactobacillus of marinated duck frame in different constant temperature area were monitored. Gompertz model was used to fit one-level predict model, and two-level predict model were built respectively using Belehradek model and quadratic polynomialrelation. With the increase of temperature the maximum specific growth rate and lag phase ranged from 0.73 to 2.26 and from 4.41 to 0.55, which indicated that the growth of Lactobacillus was influenced by temperature significantly. R-square of two-level predict model built by Belehradek model was close 1 and bigger than built by quadratic polynomialrelation, which demonstrated the model developed could effectively predict the changes of Lactobacillus of marinated duck frame from 5℃ to 25℃.