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研究生:游家懋
研究生(外文):Chia-Mao Yu
論文名稱:利用預測模式評估米製糕點在波動溫度下微生物安定性
論文名稱(外文):Evaluation of the microbial stability of steamed rice cakes under temperature fluctuation condition by using predictive model
指導教授:李根永李根永引用關係
指導教授(外文):Ken-Yuon Li
學位類別:碩士
校院名稱:東海大學
系所名稱:食品科學系
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:1999
畢業學年度:87
語文別:中文
論文頁數:138
中文關鍵詞:枯草桿菌預測模 式米製糕點
外文關鍵詞:Bacillus subtilispredictive modelsteamed rice cake
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本研究目的在建立枯草桿菌(Bacillus subtilis)於蘿蔔糕中溫度波動下的生長預測模式,以作為冷藏米製糕點衛生安全管理的依據。首先測定枯草桿菌在蘿蔔糕中,於13、15、20、25、30℃下的生長數據,並將數據套入高柏茲模式(Gompertz model)作非線性迴歸,由迴歸參數決定比生長速率(μ),遲滯時間(λ),及最大生長菌數 (N max) 等生長參數,並建立生長參數的預測模式。結果得知平方根模式(square-root model)適用於描述比生長速率與溫度的關係( );生長遲滯時間的預測模式,則以遲滯時間與比生長速率倒數之線性關係模式( )較為適用;最大生長菌數與溫度關係,則以線性模式為佳( )。利用所建立的生長參數預測模式,預測枯草桿菌於恆溫(18℃)與可生長溫度下菌體之生長,結果預測值與觀測值接近,顯示模式的適用性。將模式用於預測枯草桿菌在低溫波動下的生長時,當溫度低於10℃以下會造成菌體的死亡,故不致於滋生造成危害;但形成的孢子,在食品工業上具有潛在的危險性。
The objective of this study is to develop predictive methods for estimating the number of Bacillus subtilis in steamed daikon cake at temperature fluctuation. Growth rates of B. subtilis in daikon rice cakes at 13,15,20,25 and 30℃were measured. The experimental growth data were fitted in modified-Gompertz model, and derived a non-linear regression equation. The growth parameters, lag time (λ), specific growth rate (μ), and maximum bacterial numbers (N max) were calculated with the parameters of the regression equation. A square-root model ( )is adequate to describe the relationship of specific growth rate and temperature. For predicting lag time, the linear equation of lag time versus the reciprocal of specific growth rate is suitable( ). The relationship of maximum bacterial numbers and temperature was fitted in square-root model very well. ( ).
The growth parameter models were used to predict the growth of B. subtilis under a condition of constant temperature at 18℃ and a condition of the growth temperature. The results of the prediction were closed to experimental data. The models were also applied to predict the proliferation of B.subtilis in daikon cakes under a condition of temperature fluctuation. The result showed that the storage temperature lower than 10℃ will cause decresing of the cell counts and formation of endospores. The spores might be a potent risk in this kind of food products.
中文摘要9
英文摘要10
壹、前言11
貳、文獻整理13
一、米製加工食品之微生物安全性13
(一)米製食品中的微生物13
(二)枯草桿菌在食品加工上的潛在問題17
二、利用預測模式評估冷藏食品在溫度波動下微生物的安定性26
Ⅰ.比生長速率的預測模式28
Ⅱ.遲滯時間的預測模式33
Ⅲ.菌數增長的估算35
三、利用預測模式評估冷藏米製糕點長桿菌的安定性39
參、材料與方法41
一、試驗材料41
(一)米製糕點來源41
(二)藥品及培養基41
二、儀器設備42
三、試驗方法43
(一)培養基之製備43
(二)菌相觀察及主要優勢腐敗菌之篩選44
(三)市售蘿蔔糕之儲存期試驗45
(四)枯草桿菌於液態培養基中生長測定47
(五)枯草桿菌於蘿蔔糕中生長參數之測定49
(六)生長預測模式適用性之檢定52
(七)非恆定溫度下枯草桿菌生長菌數之預測52
肆、結果與討論54
一、冷藏米製糕點基本性質的探討54
(一)米製糕點中菌種的分離與鑑定54
(二)儲存期間試驗61
1.超市冷藏櫃的溫度記錄61
2.生菌數之變化63
3.pH值之變化63
4.水活性之變化63
5.可滴定酸度之變化63
6.物理性質變化66
三、蘿蔔糕中枯草桿菌生長參數之測定71
(一)溫度對枯草桿菌生長的影響71
(二)利用高柏茲方程式決定枯草桿菌在蘿蔔糕中的生長參數76
(三)比生長速率與溫度的關係79
(四)生長遲滯時間預測模式的建立86
1.生長遲滯時間與溫度之關係86
2.比生長速率與生長遲滯時間之關係86
(五)最大生長菌數與溫度之關係90
四、生長預測模式適用性之檢驗96
(一)恆定溫度下模式之檢驗96
(二)非恆定溫度下之模式檢驗100
1. 溫度隨意波動在枯草桿菌可生長範圍下的菌數預測100
2. 歷經不可生長溫度穩定波動(包含枯草桿菌不可生長範圍)之菌數預測103
伍、結論110
陸、參考文獻111
柒、附錄119
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