散装卤制鸭翅尖中乳酸菌生长预测模型研究

目的]探讨散装卤制鸭翅尖中乳酸菌的生长规律。方法]采用Gompertz模型对不同温度条件下散装卤制鸭翅尖中乳酸菌的生长曲线进行拟合,利用平方根模型构建乳酸菌的二级模型,并应用计算准确因子(Af)和偏差因子(Bf)验证建立的生长模型。结果]试验表明,Gompertz模型能很好地模拟不同温度下乳酸菌的生长情况(R2>0.98);数学检验参数Af、Bf接近1.0,均在接受范围。平方根模型描述温度与最大比生长速率和延滞期的关系,得到乳酸菌的生长预测二级模型。结论]该模型可预测5～25℃范围内乳酸菌的变化情况,为散装卤制鸭翅尖腐败微生物的预测研究提供理论依据。

Study on Predictive Model for Growth of Lactic Acid Bacteria from Stewed Duck Wingtip for Bulk

Objective] To discuss the growth rule of lactic acid bacteria from the stewed duck wingtip for bulk. Method ] Pimary models （Gompertz） and secondary models（ square root） were developed to describe the growth kinetic of lactic acid bacteria, Af and Bf were used to verify the growth model. Result] The results showed that growth dynamics of this organism under 5 -25 ~C could be well described by Gomp- ertz model, with all the value of R2 beyond 0.98 ; mathematical parameters （ Af, Bf near 1.0） were all in acceptable range. The square root model described the relationship between temperature and maximum specific growth rate, lag phase, and built the predictive secondary model of lactic acid bacteria. Conclusion] The models were valuable for realistic prediction of lactic acid bacteria from 5 to 25 ℃ and provide theo- retical basis for the prediction of spoilage microbiology in stewed duck wingtip for bulk.