摘要
采用选择性培养基对湿米粉的初始菌相进行分析,研究5℃、10℃、15℃、25℃温度贮藏下的湿米粉中的优势腐败菌生长变化规律。运用SAS 9.1统计学软件拟合优势菌在不同温度下的生长动力学模型。利用平方根模型描述温度与优势菌最大生长速率和延滞期的关系,得到优势菌生长的二级模型。结果表明,乳酸菌、肠杆菌、葡萄球菌、酵母菌、霉菌是引起米粉腐败的主要微生物。初步分离得到乳酸菌、肠杆菌、霉菌各2株,酵母、葡萄球菌各1株。其中乳酸菌是湿米粉初始菌相中优势腐败菌,其数量与细菌总数相当,增长速度最快。Gompertz模型能较好的拟合优势菌在不同温度下的生长,判定系数均在0.9以上。温度与微生物最大生长速率和延滞期之间存在良好的线性关系。
The initial microflora of wet rice noodle were analyzed by selective medium, and the dominant bacteria＇ s growth changes in wet rice noodle at 5, 10, 15 and 25℃ were studied. SAS 9.1 statistical software was used in modeling of growth of lactic acid bacteria at different temperatures. The, and The 2-level model of lactic acid bacteria growth was obtained by the model of square root, which was used in description of relationship between temperature and maximum specific growth rate. The results indicated that Lactobacillus, Enterobacteriaceae, Staphylococci, yeasts and molds were the major spoilage microorganisms of wet rice noodles. Two strains ofLactobacillus, Enterobacteriaceae and mould, one strain of yeast and Staphylococcus sp. were isolated. Lactobacillus was the dominant spoilage bacteria, the numbers of which were close to the numbers of total bacteria, and with the fastest growth rate. Gompertz model is well fit the dynamics growth of dominant bacteria at different temperature with R-scluares higher than 0.9. Temlaerature is well correlated to maximum soecific growth rate and lag lahase.
出处
《中国酿造》
CAS
2013年第1期65-70,共6页
China Brewing
基金
卫生行业科研专项项目(200902009)
关键词
湿米粉
菌相分析
乳酸菌
生长模型
wet rice noodle
analysis of microflora
Lactobacillus
growth model
