摘要
单核细胞增生李斯特菌是凉拌豆制品中检出率较高的一种致病菌。本研究考察了温度(4℃、15℃、25℃、30℃和37℃)对凉拌豆制品中单核细胞增生李斯特菌生长的影响,并采用SGompertz和SLogistic模型对不同温度下单核细胞增生李斯特菌的生长数据进行拟合;在此基础上,以拟合度(R2)、准确因子(A_f)和偏差因子(B_f)为指标,比较并建立了凉拌豆制品中单核细胞增生李斯特菌的二级生长模型。结果表明,SGompertz模型能更好的拟合凉拌豆制品中单核细胞增生李斯特菌在不同温度下的生长数据,平方根模型能够较准确地预测凉拌豆制品中单核细胞增生李斯特菌的生长状况,因此依次选择此两种模型作为单核细胞增生李斯特菌在凉拌豆制品中的一级和二级生长模型,且模型具有可靠性。研究结果可为凉拌豆制品中单核细胞增生李斯特菌的定量风险评估提供依据。
The contamination situation of Listeria monocytogens in food revealed that bean products had the highest per annum risk among all the food. In this paper, the effects of temperature（4 ℃ , 15 ℃ , 25 ℃ , 30 ℃ and 37 ℃ ） on the growth of Listeria monocytogenes were investigated, and the growth data of Listeria monocytogenes at different temperatures were fitted by SGompertz and SLogistic models. And then, using the fitness （R2） , accuracy factor （Af） and deviation factor （Bf） as indicators, quadratic polynomial model and square root model were selected further to fit the secondary growth models of Listeria monocytogenesin in bean products with sauce. The results showed that the SGompertz model could well describe the growth of Listeria monocytogenes at different temperature, and the quadratic polynomial model could well predict the growth of Listeria monocytogenesin in bean products with sauce. Therefore, the two models were selected as the primary and secondary growth models of Listeria monocytogenesin in bean products with sauce. This study might provide a theoretical reference for quantitative microbial risk assessment of Listeria monocytogenesin in bean products.
出处
《工业微生物》
CAS
2018年第1期30-36,共7页
Industrial Microbiology
