不同菌株来源的副溶血性弧菌在三文鱼中的生长异质性研究
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- 英文论文题名：The research on the growth variability of Vibrio parahemolyticus cultured in salmon meat from different strain sources
- 论文作者：刘冰宣 ; 刘海泉 ; 赵勇 ; 潘迎捷
- 英文论文作者：Liu Bingxuan ; Liu Haiquan ; Zhao Yong ; Pan Yingjie ; College of Food Science & Technology ; Shanghai Ocean University ; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation(Shanghai) ; Ministry of Agriculture ; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation
- 年：2016
- 作者机构：上海海洋大学食品学院;农业部水产品贮藏保鲜质量安全风险评估实验室(上海);上海水产品加工及贮藏工程技术研究中心;
- 论文关键词：副溶血性弧菌 ; 生长异质性 ; 三文鱼 ; 来源
- 英文论文关键词：vibrio parahemolyticus ; growth variability ; salmon ; source
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：S943;TS254.1
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：101k
- 原文格式：O
- 会议级别：全国
摘要
为研究不同贮藏温度(4,7,10,15,25,30℃)下三文鱼中不同来源的副溶血性弧菌生长的异质性情况。选取4株不同来源的副溶血性弧菌,分别来自于淡水、海水和临床菌株,采用修正的Gompetz模型Baranyi and Roberts模型进行拟合得到生长动力学参数最大比生长速率(μmax)进行分析。结果显示:根据来源不同发现不同的贮藏温度下淡水生菌株μmax值都大于海水生菌株;其中低温(4,7,10℃)淡水生菌株μmax值与海水生菌株μmax值具有显著性差异(p<0.05),分别为0.010,0.000和0.011。结果表明:不同来源的菌株具有不同的生长特征,基于单一代表性菌株建立的预测模型不能很好的描述群体特征,会给风险评估带来了极大的挑战,因此需要构建宏模型,来反映群体的生长特征,以期更真实的描述生长行为变化,进而更精准的预测微生物风险。
In order to study the growth variability conditions of Vibrio Parahemolyticus isolates from different sources in salmon meat that was preserved in different temperatures(4℃,7℃,10℃,15℃,25℃ and 30℃).Four strains isolated from fresh-water,sea-water,clinical environments were selected and analyzed by the maximum specific growth rate(μ_(max)).This growth kinetic parameter was calculated by fitting methods based on the modified Gompertz model,Baranyi and Roberts model.The result showed that owing to the different sources,the μ_(max) values of strains from freshwater were all larger than those from seawater in various temperature;there were significant differences(p < 0.05) between strains from freshwater and seawater in low temperatures(4℃,7℃,10℃),and p-values were 0.010,0.000 and 0.011,respectively.It demonstrated that strains from different sources have different growth kinetic behavior;the predictive models based on a single representative strain cannot describe the population characteristics well and it brings a great challenge to risk assessment.Therefore macro models reflecting population growth kinetic characteristics need to be built,which can achieve a more realistic description of the growth kinetic behavior and a more accurate prediction of microbial risk.
In order to study the growth variability conditions of Vibrio Parahemolyticus isolates from different sources in salmon meat that was preserved in different temperatures(4℃,7℃,10℃,15℃,25℃ and 30℃).Four strains isolated from fresh-water,sea-water,clinical environments were selected and analyzed by the maximum specific growth rate(μ_(max)).This growth kinetic parameter was calculated by fitting methods based on the modified Gompertz model,Baranyi and Roberts model.The result showed that owing to the different sources,the μ_(max) values of strains from freshwater were all larger than those from seawater in various temperature;there were significant differences(p < 0.05) between strains from freshwater and seawater in low temperatures(4℃,7℃,10℃),and p-values were 0.010,0.000 and 0.011,respectively.It demonstrated that strains from different sources have different growth kinetic behavior;the predictive models based on a single representative strain cannot describe the population characteristics well and it brings a great challenge to risk assessment.Therefore macro models reflecting population growth kinetic characteristics need to be built,which can achieve a more realistic description of the growth kinetic behavior and a more accurate prediction of microbial risk.
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