Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National University, Chuncheon, Gangwon, 200-701 Republic of Korea.
Indian J Microbiol. 2012 Mar;52(1):99-101. doi: 10.1007/s12088-011-0198-y. Epub 2011 Aug 21.
This study was attempted to develop a new exponential sum model to describe the effect of temperature on growth rate (GR) of Escherichia coli O157:H7 in broth. The growth rates of E. coli O157:H7 at different storage temperatures (4, 10, 15, 20, 25, 30, and 35°C) estimated by fitting with the modified Gompertz model were used to develop secondary models such as square root model, Ratkowsky model and exponential sum model. Measures of coefficient of determination (R(2)), root mean square error (RMSE) and the sum of squares due to error (SSE) were employed to compare the performances of these three secondary models. Based on these criteria, the developed exponential sum model showed the better goodness-of-fit and performance.
本研究旨在建立一种新的指数和模型，用以描述温度对肉汤中大肠杆菌 O157:H7 生长速率（GR）的影响。通过拟合修正的 Gompertz 模型，得到大肠杆菌 O157:H7 在不同储存温度（4、10、15、20、25、30 和 35°C）下的生长速率，并利用这些数据建立二次模型，如平方根模型、Ratkowsky 模型和指数和模型。采用决定系数（R²）、均方根误差（RMSE）和误差平方和（SSE）等指标来比较这三个二次模型的性能。基于这些标准，开发的指数和模型表现出更好的拟合优度和性能。
