摘要
考察了温度、NaCl质量分数及pH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℃,NaCl质量分数范围为0-3%,pH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。
In this paper,the effects of different tempreture and concentration of Na Cl and pH 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.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2014年第10期1025-1030,共6页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(31301418
31071514)
国家"十二五"科技支撑计划项目(2012BAD29B06)
关键词
地衣芽孢杆菌
营养肉汤
生长模型
Bacillus licheniformis
nutritional broth
growth model
