米饭中蜡样芽孢杆菌生长模型的建立

黄丹阳; 曹慧; 徐斐; 袁敏; 宇盛好; 彭少杰

doi:10.19428/j.cnki.sjpm.2017.06.004

米饭中蜡样芽孢杆菌生长模型的建立

Bacillus cereus growth model established in cooked rice

摘要

摘要:
目的建立米饭中蜡样芽孢杆菌的生长模型。
方法观察不同温度(10、15、20、25、30、34、37、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(A_f)和偏差因子(B_f)为指标，比较并建立米饭中蜡样芽孢杆菌的二级生长模型。
结果SGompertz模型能更好地拟合米饭中蜡样芽孢杆菌在不同温度下的生长数据，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A_f值分别为1.12和1.14，B_f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A_f值分别为1.24和1.11，B_f值分别为0.92和0.92，拟合度分别为0.9550和0.9462。
结论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。

Abstract:
ObjectiveEstablishment of growth model of Bacillus cereus in cooked rice. MethodsThe effects of temperature (10, 15, 20, 25, 30, 34, 37 and 43℃) were studied on the growth of Bacillus cereus in cooked 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 at variable storage temperatures. Using the fitness (R²), accuracy factor (A_f) and deviation factor (B_f) as evaluation index, quadratic polynomial model and square root model were selected further to fit and to establish the secondary growth models of Bacillus cereus in cooked rice.
ResultsThe SGompertz model could be better fitting the growth of Bacillus cereus at different temperatures, and therefore was chosen as the primary growth model of Bacillus cereus in cooked rice. For the developed square root model, A_f was 1.12 and 1.24, B_f was 0.99 and 1.03, R² values were 0.9537 and 0.8503; respectively. For the developed quadratic polynomial model, A_f was 1.24 and 1.11, B_f was 0.92 and 0.92, R² values were 0.9550 and 0.9462; respectively.
ConclusionThe quadratic polynomial model can well predict the growth of Bacillus cereus in cooked rice, which proves to be reliable.

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