The effects of environmental factors (pH, ε-polylysine, and Nisin) on the growth and inhibition of Bacillus subtilis were evaluated by the modified Compertz model. B. subtilis isolated from shrimp was cultivated in shrimp originated nutrient broth under different conditions. The results showed that the R2 in the first-order model was greater than 0.960, the Af was 1.000-1.100, the Bf was 0.950-1.040, and the RMSE was 0.000-0.100, indicating that the fitness of the model was fine. The square root model well-fitted the relationship between different regulatory factors and the maximum specific growth rate, as well as between the lag phase. The R2 were 0.894 and 0.908, respectively, suggesting that the model was reliable, and could be used for effectively inhibiting the growth of B. subtilis and prolonging the shelf life of cooked Penaeus vannamei.
LIU Ling
,
GUO Quanyou
,
LI Baoguo
,
JIANG Chaojun
. Growth kinetics and inhibitory factors of shrimp-originated Bacillus subtilis[J]. Food and Fermentation Industries, 2019
, 45(4)
: 7
-12
.
DOI: 10.13995/j.cnki.11-1802/ts.018564
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