巴氏杀菌奶的微生物生长动力学模型研究

Microbial growth kinetics model of pasteurized milk

中文关键词:  巴氏杀菌奶  微生物菌群  生长动力学  预测模型

英文关键词:pasteurized milk  background microorganisms  growth kinetics  predictive model

中文摘要:

      目的 通过初级模型和二级模型来描述巴氏杀菌奶中微生物的生长动力学模型。方法 样品放置在4、8、16、25、30、37、40和43 ℃条件下培养, 使用IPMP 2013软件进行拟合, 初级模型采用Huang模型和Baranyi模型分析不同温度下的生长动力学特征, 二级模型采用Ratkowsky平方根模型、Huang平方根模型和Cardinal模型描述温度对其生长速率的影响。结果 在所有温度下都能观测到微生物的生长, 综合比较2种初级模型的均方根误差(root mean squared error, RMSE)、均方误差(mean squared error MSE)、赤池信息量准则(Akaike information criterion, AIC)和生长速率, 得到2种初级模型具有同等拟合效果; 而3种二级模型得到的最低生长温度和最高生长温度分别是-3.191、0.56、-4.962和47.309、45.277、44.408 ℃。结论 Baranyi模型和Huang模型均适合描述巴氏杀菌奶中微生物菌群的生长, 3种二级模型都能用于评价温度对其生长速率的影响, 但Ratkowsky平方模型覆盖的温度范围更广, 可能更适合描述温度对巴氏杀菌奶中微生物菌群生长的影响。

英文摘要:

      Objective To describe the growth kinetics of microorganisms in pasteurized milk, by developing the primary and secondary models. Methods The samples were placed at 4, 8, 16, 25, 30, 37, 40 and 43 °C, and fitted with IPMP 2013 software. The primary model used Huang model and Baranyi model to analyze the growth kinetics at different temperatures, while the secondary model used Ratkowsky square root model, Huang square root model and Cardinal model to describe the influence of temperature on the growth rate. Results The growth of microorganisms could be observed at all temperatures. The root mean squared error (RMSE), mean squared error (MSE), akaike information criterion (AIC) and growth rate of the 2 primary models were compared comprehensively, and the 2 primary models had the same fitting effect. And 3 secondary model to get the lowest temperature and highest growth temperature were -3.191, 0.56, -4.962 and 47.309, 45.277, 44.408 ℃, respectively. Conclusion Both of the Baranyi model and Huang model are suitable to describe the growth of microorganisms in pasteurized milk. The 3 secondary models can be used to evaluate the influence of temperature on its growth rate, but the Ratkowsky square-root model describes a wide range of temperature, which is more suitable to describe the influence of temperature on the growth of microorganisms in pasteurized milk.