环境因子的交互作用对蜡状芽孢杆菌消长规律的影响
Combined Effects of Environmental Factors on the Survival of Bacillus Cereus
作者：迟原龙(四川大学 轻纺与食品学院, 四川 成都 610065)；姚开(四川大学 轻纺与食品学院, 四川 成都 610065)；贾冬英(四川大学 轻纺与食品学院, 四川 成都 610065)
Author：(School of Light Industry, Textile and Food, Sichuan Univ., Chengdu 610065, China)；(School of Light Industry, Textile and Food, Sichuan Univ., Chengdu 610065, China)；(School of Light Industry, Textile and Food, Sichuan Univ., Chengdu 610065, China)
收稿日期：2007-10-08 年卷（期）页码：2008,40(2):61-65
期刊名称：工程科学与技术
Journal Name：Advanced Engineering Sciences
关键字：肉制品; 蜡状芽孢杆菌; 环境因子; 交互作用; 响应面分析
Key words：meat product; Bacillus cereus; environmental factors; combined effect; response surface analysis
基金项目：成都市科技攻关项目（07GGYB085NC）
中文摘要
以肉制品中常见的蜡状芽孢杆菌为研究对象，采用中心组合设计方法考察温度（88 ~96 ℃）、 pH（5.1~6.3）、 氯化钠浓度（1.5%~3.5%, w/v）和初始菌数（4~7 log10 CFU/mL）的交互作用对蜡状芽孢杆菌消长规律的影响。不同环境因子作用下菌株D值的响应面分析结果显示，响应面回归方程中无失拟因素存在，预测值与实测值达到较好的拟合（R2＝0.9644）。 不同环境因子作用下蜡状芽孢杆菌消长规律的方差分析显示， 环境因子的交互作用有极显著影响（p＜0.01）， 其中温度和pH的影响达到极显著水平（p＜0.01），初始菌数的影响达到显著水平（p＜0.05），氯化钠浓度的影响不显著（p＞0.05）。
英文摘要
The central composite design was used to evaluate the combined effects of heating temperature (88~96 ℃), pH (5.1~6.3), sodium chloride concentration (1.5%~3.5%, w/v) and initial counts of Bacillus cereus (4~7 log10 CFU/mL) on the survival of Bacillus cereus in meat products . The response surface analysis was carried out to develop an efficient polynomial equation for predicting the changes of response variables. The results of regression analysis showed a high coefficient of determination value (R2) of 0.9644 for the response surface model, thus ensuring a satisfactory agreement of the polynomial regression models with the experimental data. The analysis of variance (ANOVA) demonstrated that the interactions of environmental factors, heating temperature and pH had an extremely significant effect on the survival of B. cereus (p＜0.01). The initial counts could significantly influence its survival (p＜0.05) while the effect of sodium chloride concentration was of no significance (p＞0.05).
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