【摘要】 测定了从云南传统乳制品乳扇中筛选的2种6株耐热乳酸菌在60℃和65℃热处理条件下的菌株存活情况。发现E.faeciumgrx28的耐热能力最强,D60为6.45min,D65为1.32 min与其他菌株有显著差异。分别基于Linear,Weibull和Log-logistic动力学模型,对各耐热乳酸菌在不同热处理条件下的活菌数量的变化情况使用1stopt1.0软件进行数据的曲线拟合及相关系数的分析,确定在60℃的热处理条件下,Weibull模型更适合描述菌株的残活量,而在65℃的热处理条件下,Logistic模型与菌株的存活曲线更为接近,得到各菌株在不同处理条件下的动力学方程。结果表明,乳酸菌在不同热处理条件下,乳酸菌的死亡变化并不相同。更多还原

【Abstract】 In this study,six lactic acid bacteria strains were isolated from the samples of the traditional dairy products-dairy fan,which collected from Yunnan,China and their heat-resistant properties were studied.By studying survival curves of the 6 thermoduric lactic acid bacteria in fermented milk heated at 60 ℃ and 65 ℃.The decimal reduction time(D60 and D65) for the six thermoduric lactic acid bacteria that showed survival directly after thermisation varied between the strains.The D60 value of E.faecium grx28 was found to be 6.45 min and D65 value was 1.32 min,the thermoduric properties was better than others.Linear,Weibull and Logistic model were fitted to these data and the performances of these models were compared using mean square error(MSE) values.The Weibull models consistently produced better fits to the inactivation data than the Linear model and the Logistic model by heat treatment at 60 °C.Logistic model consistently produced better fits to the inactiva-tion data than the Linear model and the Weibull models by heat treatment at 65 °C.更多还原