文献类型：期刊文献

中文题名：响应面法建立脂肽对虾肉中假单胞菌抗菌活性的模型(英文)

英文题名：Modeling the Antimicrobial Activity of Lipopeptides against Pseudomonas spp in Shrimp Meat Using a Response Surface Method

作者：刘唤明[1];黄惠敏[1];张瑞莲[1];王方[1];邓倩琳[1];李媛[1];孙力军[1]

机构：[1]广东海洋大学食品科技学院,广东湛江524088

年份：2013

卷号：29

期号：1

起止页码：102

中文期刊名：现代食品科技

外文期刊名：Modern Food Science and Technology

收录：CSTPCD、、北大核心2011、EI(收录号：20131916319177)、Scopus(收录号：2-s2.0-84877040164)、北大核心

基金：国家自然科学基金(30972287);国家大学生创新实验项目(1056612020);广东海洋大学大学生创新实验项目(CXXL12020)

语种：中文

中文关键词：假单胞菌;脂肽;淀粉液化芽孢杆菌

外文关键词：Pseudomonas spp; lipopeptide; Bacillus amyloliquefaciens

中文摘要：本文研究了脂肽对虾肉中假单胞菌的抗菌活性模型。通过二倍稀释法测定抗菌脂肽对假单胞菌的最小抑菌浓度为0.6mg/mL,并采用响应面实验建立了抗菌脂肽对虾肉中假单胞菌的抗菌活性模型。验证实验结果表明实验值与预测值之间的相关系数(R)为0.998,这说明该模型的方程是准确的。通过分析该模型方程的响应面曲线和等高线可以得到,当温度低于5.4℃、时间高于6 h、抗菌脂肽浓度超过0.3 mg/g时,虾肉中的假单胞的杀灭对数值可超过2。

外文摘要：The antibacterial activity model of antibacterial lipopeptide against Pseudomonas in shrimp was researched in the article. The minimal inhibitory concentration of antibacterial lipopeptides against Pseudomonas was 0.6 g/mL with double dilution method. Response surface methodology was used to establish the antibacterial activity model of antibacterial lipopeptide against Pseudomonas in shrimp meat ,The correlation coefficient （R） between the experimental and predicted values was 0.998 which suggested that the model equations was accurate. A reduction over two log-cycles of Pseudornonas cells could be realized under the conditions of temperature below 4.3 , time over 6 h and lipopeptides concentration over 0.3 mg/g by analyzing the response surface plot and contour plot of the model equations.