牛奶中两种细菌竞争生长和衰退速率的贝叶斯建模
Bayesian modeling of two-species bacterial competition growth and decline rates in milk
摘要：
产志贺毒素大肠杆菌O157：H7是一种食源性致病菌，是出血性结肠炎的主要病因。假单胞菌属是乳中最常见的嗜冷腐败微生物。研究了在7、13、19或25 ℃下脱脂乳中大肠杆菌O157：H7、非致病性大肠杆菌和荧光假单胞菌的两种细菌系统。在应用贝叶斯方法后对细菌相互作用进行建模。荧光假单胞菌的生长速率与其对大肠杆菌最大种群密度的影响之间没有直接的相关性，结果表明两个物种之间的相互作用是一个食物模型的复杂性。利用天然微生物群成员控制食源性病原体可能有助于改善冷藏食品加工和储存过程中的食品安全。
英文摘要：
Shiga toxin-producing Escherichia coli O157: H7 is a food-borne pathogen and the major cause of hemorrhagic colitis. Pseudomonas is the genus most frequent psychrotrophic spoilage microorganisms present in milk. Two-species bacterial systems with Escherichia coli O157: H7, non-pathogenic Escherichia coli, and Pseudomonas fluorescens in skimmed milk at 7, 13, 19, or 25 C was studied. Bacterial interactions were modelled after applying a Bayesian approach. No direct correlation between Pseudomonas fluorescent's growth rate and its effect on the maximum population densities of Escherichia coli species was found. The results show the complexity of the interactions between two species into a food model. The use of natural microbiota members to control foodborne pathogens could be useful to improve food safety during the processing and storage of refrigerated foods.
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