生鲜猪肉及其加工环节常受金黄色葡萄球菌的污染,且金黄色葡萄球菌生物被膜的形成还可进一步引起相关食品与加工设备间的交叉作用。因此构建特定环境因素组合下的边界模型有助于确定浮游态细菌的生长概率与生长限制范围,可结合栅栏技术对食品质量进行控制。将生鲜猪肉源金黄色葡萄球菌接种于不同pH(5.0、6.0、7.0、8.0)的培养基中不同温度(5、15、25、35 ℃)分别培养24、48、72、96 h,采用平板计数法进行活菌计数,通过逻辑回归的方法构建金黄色葡萄球菌黏附或生物被膜形成边界模型。结果表明,培养温度和培养时间显著影响金黄色葡萄球菌的黏附,而该菌株生物被膜形成则与培养温度、pH和培养时间3种环境因素的交互作用相关。2个边界模型的调整决定系数分别为0.881、0.944,均方根误差分别为0.087、0.108,而赤池信息准则、贝叶斯准则均在可接受范围内,说明模型拟合效果良好。本研究结果有助于确定金黄色葡萄球菌在多种环境因素组合下黏附和生物被膜形成的概率,可为生鲜肉类加工环节和销售环节制定生物被膜控制措施提供理论参考。
Pork and its products are often contaminated by Staphylococcus aureus, and the formation of S.aureus biofilm can cause cross-interaction between related food and processing equipment.Therefore, the construction of the boundary model under the combination of specific environmental factors is helpful to determine the growth probability and growth limit of planktonic bacteria, and can be combined with fence technology to control food quality.S.aureus in pork was inoculated in different pH (5.0,6.0,7.0,8.0) media at different temperatures (5, 15, 25, 35 ℃) for 24, 48, 72 and 96 hours, respectively.The viable bacteria were counted by plate counting method, and the boundary model of S.aureus adhesion or biofilm formation was established by logical regression.The results showed that culture temperature and culture time significantly affected the adhesion of S.aureus, while the biofilm formation of S.aureus was related to the interaction of culture temperature, pH and culture time.The adjusted coefficient of determination of the two boundary models are 0.881 and 0.944 respectively, and the root mean square errors are 0.087 and 0.108 respectively, while Akaike information criterion (AIC) and Bayesian information criterion (BIC) are in the acceptable range, indicating that the fitting effect of the model is acceptable.The results of this study are helpful to determine the probability of S.aureus adhesion and biofilm formation under the combination of various environmental factors, and can provide theoretical reference for the formulation of biofilm control measures in the processing and sale of meat.
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