【摘要】 与感官变化,确定腐败限控量。连续监测了0℃、4℃、10℃、15℃、20℃莲藕中植物乳杆菌的生长情况,运用统计学软件SAS9.1拟合植物乳杆菌在不同温度下的生长动力模型,表明Gompertz模型能很好拟合植物乳杆菌在不同温度下的生长;利用平方根模型描述温度与最大比生长速率和延滞期的关系,得到植物乳杆菌生长的二级模型,表明温度与最大比生长速率和延滞期之间存在良好的线性关系,建立了0℃~20℃温度区域内莲藕储藏过程中的货架期预测模型,用7℃储藏莲藕中植物乳杆菌生长的实测值与通过货架期预测模型得到的预测值进行比较,表明模型能够可靠预测0℃~20℃鲜切莲藕的货架期。更多还原

【Abstract】 The variation of microflora in lotus root was studied to determine the dominant spoilage bacteria.The changes of spoilage bacteria populations and sensory quality of lotus root were investigated at different temperatures to determine the spoilage limit.The growth of Lactobacillus plantarumin lotus root was measured at 0℃,4℃,10℃,15℃ and 20℃ respectively,and analyzed with SAS9.1 statistical software to construct growth kinetics models for L.plantarum.The results showed that the growth dynamics of L.plantarum at 0℃~20℃ could be described well by a Gompertz type model.The models of relationships between temperature and maximum specific growth rate or between temperature and lag phase were built respectively using Belehradek model with R-square more than 0.98.The correlation regression suggested that it could describe the influence of temperature on maximum specific growth rate and lag phase.The prediction model for the shelf-life of lotus root stored at the temperature ranging from 0℃ to 20℃ was developed.The observed and predicted shelf-lives of lotus root were compared at 7℃,which demonstrated that the model could effectively predict the microbial population and remaining shelf-life of lotus root stored at the temperature ranging from0 to 20℃.更多还原