The growth/no growth interface model of Bacillus cereus (ATCC49064 and DSMZ 4312) on soft-baked mussels was established based on storage temperature (T), water activity (Aw) and pH, and its fitting and the validation behavior of Bacillus cereus (YB001) from soft-baked mussels were analyzed and evaluated. And this model was compared with the established growth/no growth interface model of Bacillus cereus in Brian Heart Infusion (BHI) media. The total equation of this model is Lopit(P)=-208.457-2.167·T+35.304·pH+705.573·Bw+1.117·T·pH-7.072·T·Bw-174.946·pH·Bw. It showed a reasonable goodness of fit of this model due to R2-Nagelkerke=0.979 and χ2=0.019(df=8, P=1), and the predicted concordance rate of this model was significantly higher than that of the established model in BHI medium, which indicated that this model had a high accuracy and good applicability in predicting the growth probability of Bacillus cereus on soft-baked mussels. Besides, T, Aw, pH and their interaction had significant effects on the growth probability of Bacillus cereus (P<0.05).Therefore, this model can be used to quantify T, Aw, pH and combine with their interaction to ensure the top quality and safety of soft-baked mussels.
Feixiang, QU; Xueying, LI; Xianshi, YANG; and Zunlei, LIU
"Modeling and evaluating on growth/no growth boundaries of Bacillus cereus on soft-baked mussels,"
Food and Machinery: Vol. 32:
4, Article 34.
Available at: https://www.ifoodmm.cn/journal/vol32/iss4/34
 杨宪时, 许钟. 高水分扇贝调味干制品保质栅栏的模式及其强度[J]. 水产学报, 2000, 24(1): 67-71.
 王岳庆, 陈迪丰. 一种软烤贻贝的加工方法: 中国, 10291990. 2A [P]. 2013-02-13.
 陈琛, 杨宪时, 李学英. 蜡样芽胞杆菌生长/非生长界面模型的建立和评价[J]. 食品与发酵工业, 2013, 39(5): 18-24.
 王焕庆, 李学英, 杨宪时, 等. 高水分烤虾贮藏过程中的品质变化和菌相分析[J]. 食品与机械, 2012, 28(2): 165-169.
 Valero A, Pérez-Rodríguez F, Carrasco E, et al. Modelling the growth boundaries ofStaphylococcus aureus: effect of temperature, pH and water activity[J]. International Journal of Food Microbiology, 2009, 133(1): 186-194.
 Chen C, Yang X S, Li X Y. Establishment of growth/no growth model forBacillus cereus on different temperature, pH and water activity[J]. Advanced Materials Research, 2013, 781-784: 1 558-1 565.
 Daelman J, Sharma A, An V, et al. Development of a time-to-detect growth model for heat-treated Bacillus cereus spores[J]. International Journal of Food Microbiology, 2013, 165(3): 231-240.
 Skandamis P, Stopforth J, Kendall P, et al. Modeling the effect of inoculum size and acid adaptation on growth/no growth interface of Escherichia coli O157: H7[J]. International Journal of Food Microbiology, 2007, 120(3): 237-249.
 Bewick V, Cheek L, Ball J. Statistics review 14: logistic regression[J]. Crit Care, 2005, 9(1): 112-118.
 范文教, 孙俊秀, 陈云川, 等. 环境因子对豆腐特定腐败菌消长特性的影响[J]. 食品与机械, 2014, 30(5): 100-102.