米饭中蜡样芽孢杆菌生长模型建立研究.docVIP

米饭中蜡样芽孢杆菌生长模型建立研究 　　摘要：本研究首先考察了温度（10、15、20、25、30、34、37和43 ℃）对米饭中蜡样芽孢杆菌生长的影响，并采用SGompertz和SLogistic模型对不同温度下蜡样芽孢杆菌的生长数据进行拟合；在此基础上，以拟合度（R2）、准确因子（Af）和偏差因子（Bf）为指标，比较并建立了米饭中蜡样芽孢杆菌的二级生长模型。结果表明，SGompertz模型能更好的拟合米饭中蜡样芽孢杆菌在不同温度下的生长数据，因此选择其作为蜡样芽孢杆菌在米饭中的一级生长模型。采用平方根模型建立的米饭中蜡样芽孢杆菌二级生长模型的Af值分别为1.12和1.14，Bf值分别为0.99和1.03，拟合度分别为0.9537和0.8503；采用二次多项式模型建立的二级生长模型的Af值分别为1.24和1.11，Bf值分别为0.92和0.92，拟合度分别为0.9550和0.9462，可见二次多项式模型能够较准确地预测米饭中蜡样芽孢杆菌的生长状况，模型具有可靠性。 　　关键词：蜡样芽胞杆菌；米饭；一级生长模型；二级生长模型 　　Study on predictive models for the growth of Bacillus cereus in cooked rice 　　HUANG Dan-yang1， CAO Hui1， XU Fei1*， YUAN Min1， YU Sheng-hao2， PENG Shao-jie2* 　　（1.School of Medical Instrument and Food Engineering， University of Shanghai for Science and Technology， Shanghai 200093， China；2.Shanghai Center for Adverse Drug and Medical Device Reaction Monitoring Shanghai 200233， China） 　　Abstract： The paper is designed to study the effects of temperature （10， 15， 20， 25， 30， 34， 37 and 43 ℃） on the growth of Bacillus cereus in rice.And then the SGompertz and SLogistic models were selected as the primary growth models to fit the growth curve of Bacillus cereus in cooked rice with variable storage temperatures.Using the fitness （R2）， accuracy factor （Af） and deviation factor （Bf） as evaluation index， quadratic polynomial model and square root model were selected further to fit the secondary growth models of Bacillus cereus in cooked rice.The results showed that the SGompertz model could well describe the growth of Bacillus cereus at different temperature， and therefore it was chosen as the primary growth model of Bacillus cereus in rice.For the developed square root model， Af was 1.12 and 1.24， Bf was 0.99 and 1.03， R2 values were 0.9537 and 0.8503； respectively. For the developed quadratic polynomial model， Af was 1.24 and 1.11， Bf was 0.92 and 0.92， R2 values were 0.9550 and 0.9462； respectively. The results show that the quadratic polynomial model can well predict the growth of Bacillus cereus in ric