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題 名 | 素食豆乾中金黃色葡萄球菌生長之模擬=Modeling the Growth of Staphylococcus Aureus in Vegetarian Dried Bean Curds |
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作 者 | 吳敬恆; 陳惠玲; 方繼; | 書刊名 | 食品科學 |
卷 期 | 25:2 1998.04[民87.04] |
頁 次 | 頁172-183 |
分類號 | 412.37 |
關鍵詞 | 預測模式; 金黃色葡萄球菌; 素食; Predicted models; Staphylococcus aureus; Vegetarian food products; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究以豆乾為素食之材料及金黃色葡萄球菌CCRC12606為實驗菌株,目的在於建立可預測金黃色葡萄球菌於素食中生長情形之數學模式。於不同溫度下(12、17、22、27、32、37、40、42及47℃)獲得金黃色葡萄球菌於豆乾中之生長曲線後,再利用修飾之Gompertz和logistic模式來配適生長曲線之實驗數據。生長參數A(達到穩定期之最大菌數)以多項式模式加以描述;Zwietering與Adair模式則分別描述μm(最大比生長速率)及λ(生長遲滯期)。迴歸結果顯示Zwietering與Adair模式之r2值均為0.98,適合於對μm及λ之預測。實驗數據經由上述模式處理後顯示金黃色葡萄球菌於素食模式中之最低生長溫度為2℃,最高生長溫度及最適生長溫度則分別為43℃及40℃。 |
英文摘要 | A study designed to set up mathematical models which will allow the prediction of Staphylococcus auresus growth in vegetarian food products was carried out. Dried bean curd and S. aureus CCRC 126906 were used as the vegetarian food model and the inoculum strain, respectively. After the growth curves of S. aureus in the vegetarian food were obtained at various temperatures (12, 17, 22, 27, 32, 37, 40, 42 and 47℃), the modified Gompertz and logistic models were then fit to the experimental curves. A polynomial model could describe the variation of growth parameter A (asymptotic value of the stationary growth phase); whereas the variation of μm (maximum specific growth rate) and λ (lag phase) could be described by the Zwietering and the Adair models, respectively. The r2 values of the Zwietering and the Adair models were 0.98, indicating that these models were suitable for predicting the μm andλ growth of S. aureus in vegetarian food products. Data processing of these models showed that the minimum growth temperature for S. aureus in the vegetarian food model was 2℃, and that the maximum growth temperature and the optimal growth temperature were 43℃ and 40℃, respectively. |
本系統中英文摘要資訊取自各篇刊載內容。