用预测性数学模型在奶酪基介质中描述Mucor circinelloides的表面生长
Martina Koňuchová1, Agáta Boháčiková1, Ľubomír Valík1
1Institute of Food Sciences and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology Bratislava, Radlinského 9, SK-812 37, Bratislava, Slovakia.
Heliyon
|May 20, 2024
概括
这项研究模拟了奶酪中Mucor circinelloides的真菌生长,发现Baranyi模型预测的延迟时间较长,增长速度比黄模型更快. 结果有助于预测和预防手工奶酪生产中的真菌污染.
科学领域:
- 食品微生物学 食品微生物学
- 菌类学 菌类学是指菌类学.
- 预测建模的预测建模.
背景情况:
- 粘菌circinelloides是手工奶酪生产中常见的真菌污染物.
- 了解其增长动态对于食品安全和质量至关重要.
研究的目的:
- 在基于奶酪的介质上描述Mucor circinelloides的菌株生长.
- 为了比较在不同的环境条件下 (温度和NaCl度) 的Baranyi和Huang模型的预测性能.
- 使用枢机模型 (CM) 建模真菌生长参数.
主要方法:
- 利用巴拉尼和黄的初级模型来描述Mucor circinelloides的生长.
- 应用枢机模型 (CM) 来分析与温度对比的生长参数.
- 使用确定系数 (R2) 评估模型性能.
- 在6-37°C的温度范围和0-1%的NaCl度下评估成长.
主要成果:
- 巴拉尼和黄的模型都显示出高度的适合性 (R2 ≈ 0.99).
- 巴拉尼模型预测了比黄模型更长的滞后阶段和更高的表面增长率 (sgr).
- 最佳生长温度 (Topt) 估计在32.1-32.5°C之间,最高温度 (Tmax) 约为37°C.
- 1% NaCl 显著降低了最佳和最大生长率约46%,并降低了Tmax 2°C.
结论:
- 巴拉尼和黄模型有效地预测了基于奶酪的介质上的Mucor circinelloides生长.
- NaCl度显著抑制真菌生长,提供了一个潜在的控制策略.
- 了解这些生长参数有助于制定预防措施,如优化奶酪清洗方案,以控制成熟期间的真菌污染.
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