食品科学 ›› 2017, Vol. 38 ›› Issue (4): 58-64.doi: 10.7506/spkx1002-6630-201704010

• 生物工程 • 上一篇    下一篇

酸化和渗透压对不同状态肠炎沙门氏菌生长的影响

石育娇,董庆利,刘 弘,曹翊婉,刘 箐   

  1. 1.上海理工大学医疗器械与食品学院,上海 200093;2.上海市疾病预防控制中心,上海 200336
  • 出版日期:2017-02-25 发布日期:2017-02-28
  • 基金资助:
    “十二五”国家科技支撑计划项目(2015BAK36B04);国家自然科学基金面上项目(31271896;31371776); 上海市科委长三角科技联合攻关领域项目(15395810900)

Effect of Acid and Osmotic Pressure on the Growth of Salmonella enteritis in Different States

SHI Yujiao, DONG Qingli, LIU Hong, CAO Yiwan, LIU Qing   

  1. 1. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; 2. Shanghai Municipal Center for Disease Control and Prevention, Shanghai 200336, China
  • Online:2017-02-25 Published:2017-02-28

摘要: 为探讨酸化和渗透压对浮游态、分离态的肠炎沙门氏菌生长的影响,运用Baranyi模型、修正的平方根模型分别建立了浮游态、分离态的肠炎沙门氏菌生长的一级、二级模型;同时研究了吸附态的肠炎沙门氏菌在随后不同环境下培养7 d后的生长情况。结果表明:在25 ℃条件下预培养72 h后,浮游态、分离态的肠炎沙门氏菌在随后不同酸化和渗透压环境中,于大多数条件下表现出了相似的生长情况(P≥0.05);但是在pH 5.0+0.0 g/100 mL NaCl、pH 7.0+4.0 g/100 mL NaCl、pH 6.0+4.0 g/100 mL NaCl、pH 5.0+4.0 g/100 mL NaCl 4 组环境中,2 种状态的肠炎沙门氏菌生长曲线、生长动力学参数均表现出显著性的差异(P<0.05)。同时在pH 5.0~7.0和NaCl含量0.0~4.0 g/100 mL的范围内,建立的浮游态、分离态肠炎沙门氏菌一级、二级模型的决定系数R2较高,均方根误差较小;模型参数Aw min、pHmin和模型评价指标准确因子、偏差因子均在可接受范围内。且在25 ℃条件下预培养72 h后,吸附态的肠炎沙门氏菌的初始吸附量为(5.604±0.117)(lg(CFU/cm2));在随后不同的酸化和渗透压环境下培养7 d后,随着pH值的降低或NaCl含量的增加,吸附态的肠炎沙门氏菌吸附量逐渐减小。本研究可为理解并控制食品加工过程中不同生理状态的肠炎沙门氏菌的生长提供理论依据。

关键词: 酸化, 渗透压, 肠炎沙门氏菌, 生理状态

Abstract: To explore the effect of acid and osmotic pressure on the growth of planktonic and detached cells of Salmonella enteritis, the Baranyi model and modified square root model were used to simulate the growth of S. enteritis in the two states, respectively. The growth of attached cells cultivated for 7 days under different environments was studied as well. The experimental results demonstrated that both the planktonic and detached cells pre-cultivated at 25 ℃ for 72 h showed similar growth rates under most subsequent environmental conditions (P ≥ 0.05). However, the growth curves and growth kinetic parameters of both cells were significantly different (P < 0.05) under four conditions including pH 5.0 + 0.0 g/100 mL NaCl, pH 7.0 + 4.0 g/100 mL NaCl, pH 6.0 + 4.0 g/100 mL NaCl, and pH 5.0 + 4.0 g/100 mL NaCl. Moreover, the first- and second-order models showed high determination coefficient (R2) and low root mean square error, and the model parameters Aw min, pHmin, as well as the evaluation indicators accuracy factor (Af) and deviation factor (Bf) were within the acceptable range under the experimental conditions of pH 5.0–7.0 and NaCl concentration of 0.0–4.0 g/100 mL. The initial adsorbance quantity of attached cells cultivated at 25 ℃ for 72 h was (5.604 ± 0.117) (lg (CFU/cm2)), and the value reduced gradually with the decrease in pH value or the increase in NaCl concentration after subsequent cultivation for 7 days under different acid and osmotic pressures. Consequently, this research could provide a reference for understanding and controlling the growth of S. enteritis in different states during food processing.

Key words: acid, osmotic pressure, Salmonella enteritis, physiological states

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