蜡样芽孢杆菌在营养肉汤和维也纳香肠中的预测模型及其在生产中的应用

Growth Models and Control Measures of Bacillus cereus in Nutritional Broth and Wienerwurst

摘要:

本文比较了蜡样芽孢杆菌在营养肉汤和维也纳香肠中的生长曲线，发现它们具有很好的相关性，可用芽孢杆菌在营养肉汤中的生长情况指导维也纳香肠的生产。然后根据蜡样芽孢杆菌在营养肉汤的生长情况，提出维也纳香肠在生产中应注意的事项，为维也纳香肠的生产提供参考。

Abstract:

This article mainly developed the mathematic models of Bacillus cereus growth in nutritional broth and Wienerwurst at 25℃ and 37 ℃. The growth characteristics of Bacillus cereus in the nutritional broth and its pollution in Wienerwurst production were also researched. In addition, some measures for controlling the Bacillus cereus in Wienerwurst were presented.