Bacillus cereus growth model established in cooked rice
- VernacularTitle:米饭中蜡样芽孢杆菌生长模型的建立
- Author:
Dan-Yang HUANG
1
;
Hui CAO
;
Fei XU
;
Min YUAN
;
Sheng-Hao YU
;
Shao-Jie PENG
Author Information
1. 上海理工大学医疗器械与食品学院
- Keywords:
Bacillus cereus;
cooked rice;
primary growth model;
secondary growth model
- From:
Shanghai Journal of Preventive Medicine
2017;29(6):431-434
- CountryChina
- Language:Chinese
-
Abstract:
Objective Establishment of growth model of Bacillus cereus in cooked rice.Methods To study the effects of temperature (10,15,20,25,30,34,37 and 43℃) on the growth of Bacillus cereus in rice.And then the SGompertz and SLogistic models were selected as the primary growth models to fit the growth curve of Bacillus cereus in cooked rice at variable storage temperatures.Using the fitness (R2),accuracy factor (Af) and deviation factor (Bf) as evaluation index,quadratic polynomial model and square root model were selected further to fit and to establish the secondary growth models of Bacillus cereus in cooked rice.Results The SGompertz model could be better fitting the growth of Bacillus cereus at different temperatures,and therefore was chosen as the primary growth model of Bacillus cereus in rice.For the developed square root model,Af was 1.12 and 1.24,Bf was 0.99 and 1.03,R2 values were 0.9537 and 0.8503;respectively.For the developed quadratic polynomial model,Af was 1.24 and 1.11,Bf was 0.92 and 0.92,R2 values were 0.9550 and 0.9462;respectively.Conclusion The quadratic polynomial model can well predict the growth of Bacillus cereus in cooked rice,which proves to be reliable.
