| 高通量快速测定致病性及非致病性副溶血性弧菌最大比生长速率 |
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| 引用本文： | 唐晓阳,郭晓滨,郭丹凤,韩婷,谢晶,潘迎捷,赵勇. 高通量快速测定致病性及非致病性副溶血性弧菌最大比生长速率[J]. 微生物学通报, 2013, 40(11): 2138-2144 |
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| 作者姓名： | 唐晓阳 郭晓滨 郭丹凤 韩婷 谢晶 潘迎捷 赵勇 |
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| 作者单位： | 1. 上海海洋大学 食品学院 上海 201306 2. 上海水产品加工及贮藏工程技术研究中心 上海 201306 3. 农业部水产品贮藏保鲜质量安全风险评估实验室(上海) 上海 201306;1. 上海海洋大学 食品学院 上海 201306 2. 上海水产品加工及贮藏工程技术研究中心 上海 201306 3. 农业部水产品贮藏保鲜质量安全风险评估实验室(上海) 上海 201306;1. 上海海洋大学 食品学院 上海 201306 2. 上海水产品加工及贮藏工程技术研究中心 上海 201306 3. 农业部水产品贮藏保鲜质量安全风险评估实验室(上海) 上海 201306;1. 上海海洋大学 食品学院 上海 201306 2. 上海水产品加工及贮藏工程技术研究中心 上海 201306 3. 农业部水产品贮藏保鲜质量安全风险评估实验室(上海) 上海 201306;1. 上海海洋大学 食品学院 上海 201306 2. 上海水产品加工及贮藏工程技术研究中心 上海 201306 3. 农业部水产品贮藏保鲜质量安全风险评估实验室(上海) 上海 201306;1. 上海海洋大学 食品学院 上海 201306 2. 上海水产品加工及贮藏工程技术研究中心 上海 201306 3. 农业部水产品贮藏保鲜质量安全风险评估实验室(上海) 上海 201306;1. 上海海洋大学 食品学院 上海 201306 2. 上海水产品加工及贮藏工程技术研究中心 上海 201306 3. 农业部水产品贮藏保鲜质量安全风险评估实验室(上海) 上海 201306 |
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| 基金项目： | 国家自然科学基金面上项目(No. 31271870); 教育部高等学校博士学科点专项科研基金项目(No. 20113104110005); 上海市科委部分地方院校能力建设项目(No. 11310501100); 上海市科委工程中心建设项目(No. 11DZ2280300); 上海市科委科技创新行动计划项目(No. 12391901300) |
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| 摘 要： | 【目的】比较15 °C、20 °C和25 °C时, 9株不同致病性与非致病性副溶血性弧菌菌株在TSB (3% NaCl, pH 8.0)中的最大比生长速率之间的差异。【方法】应用Bioscreen C全自动微生物生长曲线分析仪测定副溶血性弧菌的最大比生长速率。【结果】15 °C、 20 °C和25 °C时, 9株副溶血性弧菌菌株间最大比生长速率的变异系数分别为20.72%、17.5%和15.98%。不同副溶血性弧菌最大比生长速率之间的差异随着温度的降低而增加。【结论】在进行定量微生物风险评估时, 应用仅基于一株菌建立的生长预测模型会给预测结果带来较大的不确定性。需建立可描述不同副溶血性弧菌菌株的最大比生长速率的随机模型来为定量微生物风险评估提供更准确有效的预测模型。
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| 关 键 词： | 副溶血性弧菌 最大比生长速率 差异性 微生物风险评估 |
High throughput and rapid determination of the maximum specific growth rate of pathogenic and non-pathogenic Vibrio parahaemolyticus |
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| TANG Xiao-Yang,GUO Xiao-Bin,GUO Dan-Feng,HAN Ting,XIE Jing,PAN Ying-Jie and ZHAO Yong. High throughput and rapid determination of the maximum specific growth rate of pathogenic and non-pathogenic Vibrio parahaemolyticus[J]. Microbiology China, 2013, 40(11): 2138-2144 |
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| Authors: | TANG Xiao-Yang GUO Xiao-Bin GUO Dan-Feng HAN Ting XIE Jing PAN Ying-Jie ZHAO Yong |
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| Affiliation: | 1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China;1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China;1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China;1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China;1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China;1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China;1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China |
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| Abstract: | |
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| Keywords: | Vibrio parahaemolyticus Maximum specific growth rate Variability Microbial risk assessment |
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