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《Science and Technology of Food Industry》 2010-03
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Development of predictive model for combined effect of temperature and pH on the growth of Vibrio parahaemolyticus

LI Tao,NING Xin-bin,AN Xiu-hua,FU Jiang-yan (College of Food Science,Shanghai Ocean University,Shanghai 201306,China)  
Based on the standard strain-Vibrio parahaemolyticus BJ1.1997,its growth status which affected by temperature(7~43℃) and pH(5.5~10.0) was studied with uniform design.The results showed that Logistic equation was optimal in primary models,while Gompertz equation was more adaptable than Linear,so growth parameters were calculated from Logistic equation.The secondary model was developed by square root models.Its rvalue was 0.9739,the lowest growth temperature was 11.7769℃ and the lowest growth pH was 7.38.Through F test and evaluation by bias factor and accuracy factor,the model can exactly describe the relationship between the growth rate and combined effect of temperature and pH.
【Fund】: 国家自然科学基金项目资助(30771675);; 上海市教育委员会重点学科建设项目资助(J50704)
【CateGory Index】: R155.3
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