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农学学报

农学学报 ›› 2011, Vol. 1 ›› Issue (3): 42-45.

• 农业工程 农业机械 生物技术 食品科学 • 上一篇    下一篇

火锅蘸酱常温贮存过程中的微生物变化的研究

胡云峰 陈君然   

  • 收稿日期:2011-05-06 修回日期:2011-05-23 出版日期:2011-05-20 发布日期:2011-05-20

Study on The Change of Microbial of Hot Pot Dipping Sauce During Storage at Room Temperature

  • Received:2011-05-06 Revised:2011-05-23 Online:2011-05-20 Published:2011-05-20

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摘要：

主要研究了火锅蘸酱在常温贮藏期间的微生物生长规律，利用DPS软件，建立Gompertz模型，评价该调味酱的保质期，然后用生产日期相近的两个组的微生物变化验证其是否符合所建立的生长模型。结果表明：该调味酱在12个月的保质期内食用安全，所建模型能有效地拟合在贮藏期间调味酱中细菌总数的动态变化。

关键词: 生态化学计量学特征, 生态化学计量学特征, 温带森林, C: N: P比率, C, N, P含量

Abstract:

Mainly studied the the microbial growth pattern of Hot Pot Dipping Sauce during storage at room temperature, established the Gompertz model using DPS software to evaluate the durability of the sauce, then studied the chagnge of microbial of two groups of similar production date to verify the established growth model. The results showed that: the sauce is safe in the 12 months guarantee period, the established model can fit the dynamic change in the total number of bacteria of the sauce during the storage period.

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