Bacillus cereus growth model established in cooked rice / 上海预防医学
Shanghai Journal of Preventive Medicine
;
(12): 431-434, 2017.
Article
in Chinese
| WPRIM
| ID: wpr-789438
ABSTRACT
Objective Establishment of growth model of Bacillus cereus in cooked rice.Methods To study the effects of temperature (10,15,20,25,30,34,37 and 43℃) on the growth of Bacillus cereus in rice.And then the SGompertz and SLogistic models were selected as the primary growth models to fit the growth curve of Bacillus cereus in cooked rice at variable storage temperatures.Using the fitness (R2),accuracy factor (Af) and deviation factor (Bf) as evaluation index,quadratic polynomial model and square root model were selected further to fit and to establish the secondary growth models of Bacillus cereus in cooked rice.Results The SGompertz model could be better fitting the growth of Bacillus cereus at different temperatures,and therefore was chosen as the primary growth model of Bacillus cereus in rice.For the developed square root model,Af was 1.12 and 1.24,Bf was 0.99 and 1.03,R2 values were 0.9537 and 0.8503;respectively.For the developed quadratic polynomial model,Af was 1.24 and 1.11,Bf was 0.92 and 0.92,R2 values were 0.9550 and 0.9462;respectively.Conclusion The quadratic polynomial model can well predict the growth of Bacillus cereus in cooked rice,which proves to be reliable.
Full text:
Available
Index:
WPRIM (Western Pacific)
Type of study:
Prognostic study
Language:
Chinese
Journal:
Shanghai Journal of Preventive Medicine
Year:
2017
Type:
Article
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