瞬时高压对嗜热脂肪芽孢杆菌的杀灭效果

摘要/Abstract

摘要： 本文研究了不同作用压力和处理次数下瞬时高压(IHP)对嗜热芽孢杆菌的杀灭效果,以及食品基质对IHP杀菌的影响。结果表明:①瞬时高压作用对嗜热芽孢杆菌具有较好的杀灭效果,随着处理压力的提高,嗜热芽孢杆菌的致死率上升;提高进料温度,嗜热芽孢杆菌的致死率略有升高。进料温度10、25、40℃下分别处理一次时,随着处理压力从80MPa上升到120MPa,对嗜热芽孢杆菌的致死率分别从54.13%、53.81%、54.39%上升到74.12%、74.52%、74.96%。②瞬时高压对嗜热芽孢杆菌的致死率随着处理次数的增加而上升,且增加处理次数比提高作用压力的效果要好的多。室温(25℃)下,采用在100、110、120MPa下分别对样品处理3次,100MPa下处理三次的致死率分别为67.6%、74.13%、77.95%,110MPa下分别为71.34%、76.89%、80.74%,120MPa下分别为74.52%、79.58%、82.08%。③食品基质对瞬时高压下的菌体有保护作用,在一定浓度范围内,基质浓度愈高,对菌体保护作用愈强。在菌液中添加消毒豆奶,浓度为0、1.5、3、4.5、6g/100g,进料温度为25℃,工作压力分别为100、110、120MPa进行瞬时高压处理。结果100MPa下对菌体的致死率从67.60%下降到65.73%,110MPa下从71.34%下降到69.12%,120MPa下从74.52%下降到72.36%。

关键词: , 瞬时高压, 嗜热脂肪芽孢杆菌, 食品基质

Abstract: The article studied the killing effects of Instantaneous High Pressure on Bacillus stearothermophilus considering different pressures, times of dealing and the influences of the food substances. The results of the experiments were as follows. ①Instantaneous High Pressure has better effects on killing Bacillus stearothermophilus. With the increase of pressure, the killing rate of Bacillus stearothermophilus increases, but the killing rate of Bacillus stearothermophilus increases a little with the increase of feed-in temperature. When dealing at the temperature 10, 25 and 40℃ respectively for once every time, and with the pressure rising from 80MPa to 120MPa, the killing rate increases from 54.13%, 53.81% and 54.39% to 74.12%, 74.52%, 74.96% respectively. ②With the increase of dealing time, the killing rate of Instantaneous High Pressure on Bacillus stearothermophilus also increases, and the result is more satisfactory with the increase of the dealing times instead of the pressure. Under 25℃, when the pressure of 100, 110 or 120MPa is applied respectively to the sample treated from one to three times respectively, the killing rate of 100MPa is respectively 67.6%, 74.13% and 77.95%; that of 110MPa 71.34%, 76.89% and 80.74% respectively and that of 120MPa 74.52%, 79.58% and 82.08% respectively. ③Food matrix can protect the bacteria from the treatment of Instantaneous High Pressure. To certain concentration, the higher the concentration of food matrix is, the stronger the effect of bacteria-protection. For instances, the disinfected soy milk was added to the bacteria liquid, with different concentrations as 0, 1.5, 3, 4.5 and 6g/100g respectively, while the bacteria was treated with Instantaneous High Pressure with the feed-in temperature 25℃ and the work pressure 100, 110 and 120MPa respectively. The results showed that the killing rates of Bacillusstearothermophilus dropps from 67.6% to 65.73% under 100MPa, from 71.34% to 69.12% under 110MPa and from 74.52% to 72.36% under 120MPa.

Key words: Instantaneous High Pressure(IHP), Bacillus stearothemophilus, food matrix

刘成梅, 钟业俊, 刘伟, 阮榕生. 瞬时高压对嗜热脂肪芽孢杆菌的杀灭效果[J]. 食品科学, 2006, 27(9): 55-58.

LIU Cheng-Mei, Zhong-Ye-Jun, Liu-Wei, Ruan-Rong-Sheng. Effect of Instantaneous High Pressure on Bacillus stearothemophilus Reductions[J]. FOOD SCIENCE, 2006, 27(9): 55-58.

[1]	黄昭, 曹亚男, 李跑, 赵振, 刘霞. 表面等离子体共振传感器在食品安全检测中的应用[J]. 食品科学, 2020, 41(13): 276-282.
[2]	徐蕾蕊，马丹，魏咏新，李丹，魏海燕，刘莉，张西萌，汪琦，付溥博，赵晓娟，曾静. A群轮状病毒一步法RT-ddPCR方法的建立[J]. 食品科学, 2020, 41(12): 292-297.
[3]	赖金龙，付倩，陶宗娅，何娇，罗学刚. 3 种农作物可食用部分对铯的蓄积特性[J]. 食品科学, 2016, 37(9): 87-91.
[4]	于慧春，彭盼盼，殷勇. 霉变玉米中玉米赤霉烯酮和黄曲霉毒素B1含量电子鼻检测模型的构建[J]. 食品科学, 2016, 37(20): 203-208.
[5]	郑?华1，彭?辉2，林?捷1,*，吕雪娟3. 食盐对咸蛋黄蛋白质特性的影响[J]. 食品科学, 2013, 34(1): 83-87.
[6]	杜雄伟1，李叶2,*，张雪2. 传染性支气管炎病毒实时荧光PCR检测方法的建立[J]. 食品科学, 2012, 33(24): 219-221.
[7]	张捷1，顾德周1，张惠媛1，刘岩1，汪琦1，张昕1，王佩荣2，陶雨风3，范斐1，陈广全1,*，乐加昌2. 利用F0F1-ATPase分子马达生物传感器检测食品中的副溶血性弧菌[J]. 食品科学, 2012, 33(24): 226-229.
[8]	李若慧1，常康威2,*，袁志奎1，程艳玲1，苏?丹1. 壳聚糖对脂肪的吸附特性[J]. 食品科学, 2012, 33(21): 53-56.
[9]	李?娟1，史衍玺1,*，杜志勇1，孔德强1，孟凡乔2. 富硒花生中硒的赋存形态研究[J]. 食品科学, 2012, 33(21): 57-59.
[10]	郑亚琴，于军香，冯宪民. 1-MCP对秋葵荚果贮藏品质的影响[J]. 食品科学, 2012, 33(20): 331-333.
[11]	赖海涛1，苏国成1,2,*，张锦龙1. 催化动力学光度法测定茶叶中硒浸出率[J]. 食品科学, 2012, 33(20): 282-285.
[12]	姜珊珊，畅阳，刘登勇，徐幸莲，周光宏* . 注射水和氯化钙溶液对宰后猪肉肉色及其稳定性的影响[J]. 食品科学, 2012, 33(17): 106-111.
[13]	张海悦，张守媛，韩升廷. 黑葵花籽壳中主要花色苷类物质的结构分析[J]. 食品科学, 2012, 33(17): 118-121.
[14]	徐义刚1，崔丽春2，李丹丹3，刘忠梅1，李苏龙1，张子群1，张国财2,*. 食品中单核细胞增生李斯特菌DNA环介导恒温扩增快速检测方法的建立[J]. 食品科学, 2012, 33(16): 137-141.
[15]	高兆建，侯进慧，孙会刚，刁进进. 耐高温β-半乳糖苷酶的分离纯化与酶学性质分析[J]. 食品科学, 2010, 31(23): 151-156.

瞬时高压对嗜热脂肪芽孢杆菌的杀灭效果

Effect of Instantaneous High Pressure on Bacillus stearothemophilus Reductions

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价