在奶酪中破裂腐烂:介绍,建模和预防
Mahmoud Yolmeh1, Seid Mahdi Jafari1,2
1Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Heliyon
|February 14, 2024
概括
模拟了尼和酸盐对奶油奶酪中的Clostridium sporogenes的抗菌活性. 减少错误修剪树 (REPTree) 模型在预测防腐剂对这种细菌的有效性方面表现出卓越的性能.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 计算生物学 计算生物学
背景情况:
- 克洛斯特里迪亚菌 (Clostridium sporogenes) 是一种可以导致乳制品变质的细菌.
- 晚吹缺陷 (LBD) 是奶酪中常见的腐烂问题.
- 尼和酸盐是食品中常用的防腐剂.
研究的目的:
- 为了模拟尼和酸盐在奶酪 (JCC) 中对克洛斯特菌体的抗菌活性 (AA).
- 评估线性回归 (LR),多层感知子 (MLP) 和减少错误修剪树 (REPTree) 模型在预测AA方面的有效性.
- 确定最佳的防腐策略,以防止JCC.的晚吹缺陷 (LBD).
主要方法:
- 在含有不同度尼和酸盐的JCC样本上进行了抗菌活性测定.
- 用三个计算模型 (LR,MLP,REPTree) 来预测抗菌活性.
- 在训练和验证数据集上使用R-平方 (R2) 和根平均平方误差 (RMSE) 评估模型性能.
主要成果:
- 尼和酸盐在JCC中表现出对C.sporogenes的抗菌活性.
- 在所有测试度下,酸盐有效地抑制了腐烂.
- 30ppm的nisin不足以防止腐烂,表明需要更高度.
- REPTree模型在预测抗菌活性方面表现优于LR和MLP模型,显示出更好的R2和RMSE值.
结论:
- REPTree是一种优质的建模方法,用于预测JCC中尼和酸盐对C.sporogenes的抗菌活性.
- 通过适当的防腐剂度和建模策略,可以有效控制C.sporogenes和预防LBD.
- 这项研究为优化乳制品中防腐剂的使用提供了宝贵的工具,以提高保质期和质量.
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