Collado J, Fernández A, Rodrigo M, Martínez A
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100 Burjassot, Valencia, Spain.
Int J Food Microbiol. 2006 Jan 15;106(1):85-9. doi: 10.1016/j.ijfoodmicro.2005.06.009. Epub 2005 Oct 10.
The effect of different concentrations of L-alanine on the germination kinetics of a strain of Bacillus cereus isolated from liquid egg after heat shock during sporulation was studied. Germination at 30 degrees C and was followed by spectrophotometry. The higher the concentration of L-alanine within the range 100-1 mM the faster was the germination obtained. On the other hand, the application of a heat shock had an effect on the germination producing a diminution on the germination kinetic rates. The Weibull distribution function, a model that has been used for describing inactivation kinetics , was used for modelling germination experimental data. Results indicated that the Weibull distribution function model produced a good description of experimental data.
研究了不同浓度的L-丙氨酸对芽孢形成过程中经热激处理的液态蛋中分离出的一株蜡样芽孢杆菌萌发动力学的影响。在30℃下进行萌发，随后用分光光度法进行监测。在100-1 mM范围内，L-丙氨酸浓度越高，萌发速度越快。另一方面，热激处理对萌发有影响，使萌发动力学速率降低。威布尔分布函数是一种用于描述失活动力学的模型，用于对萌发实验数据进行建模。结果表明，威布尔分布函数模型对实验数据有很好的描述。
