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首页> 外文期刊>Medycyna Weterynaryjna >Kinetics of the growth and survival of Staphylococcus aureus in regional rennet ripened cheese manufactured from unpasteurized goat's milk
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Kinetics of the growth and survival of Staphylococcus aureus in regional rennet ripened cheese manufactured from unpasteurized goat's milk

机译：用未经巴氏消毒的山羊奶制造的区域凝乳酶成熟奶酪中金黄色葡萄球菌生长和存活的动力学

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摘要

The aim of the study was to determine the kinetics of the growth and survival of Staphylococcus aureus in regional rennet ripened cheese manufactured from unpasteurized goat's milk. Cheese samples were contaminated with S. aureus and stored at 4, 6, 20, or 22 degrees C. During storage, pH balance, water activity, and the number of S. aureus cells per gram of the sample were determined. On the basis of the data, models of growth and survival of staphylococci in cheese were described, using a system of three coupled differential equations. The analysis of the measurements and fitting of the model demonstrated that the model consisting of a system of three differential equations was a good fit for the experimental data on water activity, pH, and the number of bacteria.
机译：该研究的目的是确定由未经巴氏消毒的山羊奶制成的区域凝乳酶成熟奶酪中金黄色葡萄球菌生长和存活的动力学。奶酪样品被金黄色葡萄球菌污染，并存储在4、6、20或22摄氏度下。在存储过程中，确定每克样品的pH值平衡，水分活度和金黄色葡萄球菌细胞数。根据数据，使用三个耦合的微分方程组描述了奶酪中葡萄球菌的生长和存活模型。对测量值和模型拟合的分析表明，由三个微分方程组组成的模型非常适合水活度，pH和细菌数的实验数据。

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