【摘要】 考察了温度、Na Cl质量分数及p H值对地衣芽孢杆菌在营养肉汤中生长特性的影响,建立了15~45℃下地衣芽孢杆菌的生长模型。结果表明:地衣芽孢杆菌的最适的生长温度范围为30~37℃,Na Cl质量分数范围为0~3%,p H值范围为5.0~8.0。在15、20、25℃时其生长曲线用MMF模型拟合较好,在30、37℃用Richards模型拟合较好,其相关系数较高,均大于0.998。相反,在45℃其生长曲线只能用Logistic方程拟合,且相关系数较低,仅为0.907。更多还原

【Abstract】 In this paper,the effects of different tempreture and concentration of Na Cl and p H value on the growth characteristics of Bacillus licheniformis in the nutritional broth were investigated.Meanwhile,mathematical models for the growth of B. licheniformis were established from 15 to 45℃. Results indicated that the optimum growth temperature range of B. licheniformis were from 30 to37 ℃,and the Na Cl concentration were in the range of 0~3% and p H value were in the range of 5~8. At 15 ℃ and 20 ℃ and 25 ℃,the growth curves of B. Licheniformis could be better fitted out by MMF model. However,they could be better fitted out by Richards model at 30 and 37 ℃. The correlation coefficients were quite high and all above 0.998. On the contrary,the growth curve of B.Licheniformis at 45 ℃ could only be fitted out by Logistic model,and the correlation coefficient was quit low,and was only 0.907.更多还原