Laboratoire de Génie des Procédés Microbiologiques et Alimentaires, Agro-Sup Dijon, Université de Bourgogne, France.
Int J Food Microbiol. 2011 Mar 30;146(2):176-81. doi: 10.1016/j.ijfoodmicro.2011.02.022. Epub 2011 Feb 25.
The objective of this study was to design a germination model dedicated to fungi. The percentage of germinated spores, P(%), depended on the maximum percentage of germination P(max) (%), the germination time, τ (h) and a design parameter, d (-) according to : [formula in text]. The model was capable to fit satisfactorily either apparent symmetric and asymmetric shapes of germination curves. The accuracy of τ determined by using the logistic or the present model was at least twice that obtained by the Gompertz equation. In contrast to the logistic model, the new model is by essence asymmetric. Therefore, its use is consistent with skewed distributions of the individual germination times that were observed experimentally in many cases.
本研究旨在设计一个专门针对真菌的萌发模型。萌发孢子的百分比 P(%)取决于最大萌发百分比 P(max)(%)、萌发时间 τ(h)和一个设计参数 d(-),根据公式[文本中的公式]。该模型能够很好地拟合萌发曲线的明显对称和不对称形状。使用逻辑斯蒂模型或本模型确定的 τ 的准确性至少是 Gompertz 方程的两倍。与逻辑斯蒂模型不同,新模型本质上是不对称的。因此,它的使用与实验中在许多情况下观察到的个体萌发时间的偏态分布是一致的。