Establishment of Model on growth/no growth boundary of Staphylococcus aureus based for three factors
Abstract
Establishes growth/no growth model of Staphylococcus aureus in the factors of temperature, pH and salt concentration, by R, a software for statistical analysis. The P value was obtained by the model for model parameter values were below 0.01, so reached highly significant. When the temperature at 10 ℃ to 25 ℃, the pH at 4.5 to 5.5, the Sodium chloride salt concentration from 0.5% to 14.5%, each single factor’s effect on Staphylococcus aureus’ growth/no growth was significant, and three factors affected collaborative in other selected range of values.
Publication Date
3-28-2016
First Page
122
Last Page
126
DOI
10.13652/j.issn.1003-5788.2016.03.027
Recommended Citation
Xueguang, ZHAO; Xueying, LI; and Xianshi, YANG
(2016)
"Establishment of Model on growth/no growth boundary of Staphylococcus aureus based for three factors,"
Food and Machinery: Vol. 32:
Iss.
3, Article 27.
DOI: 10.13652/j.issn.1003-5788.2016.03.027
Available at:
https://www.ifoodmm.cn/journal/vol32/iss3/27
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