微热协同超高压处理杀灭芽孢杆菌芽孢效果的研究

食品科学 ›› 2007, Vol. 28 ›› Issue (3): 59-63.

微热协同超高压处理杀灭芽孢杆菌芽孢效果的研究

高瑀珑, 鞠兴荣, 吴定

南京财经大学食品科学与工程学院；南京财经大学食品科学与工程学院江苏南京210003；江苏南京210003；

出版日期:2007-03-15 发布日期:2011-12-31

Study on Synergetic Killing Effects of Mild Heat Treatment and High Hydrostatic Pressure on Bacillus Spores

GAO Yu-Long, JU Xing-Rong, WU Ding

College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210003, China

Online:2007-03-15 Published:2011-12-31

摘要/Abstract

摘要： 采用比色法研究了微热协同超高压处理对枯草芽孢杆菌与嗜热脂肪芽孢杆菌芽孢的影响。结果表明,微热协同超高压处理芽孢能够显著提高芽孢2,6-吡啶二羧酸(DPA)的泄漏率(p<0.05)。处理组550、600MPa,50、60、70℃作用于枯草芽孢杆菌与嗜热脂肪芽孢杆菌芽孢,破坏芽孢结构,通透性屏障破坏,导致DPA的泄漏。所泄漏的DPA与灭菌对照组(121℃,30min)相比差异不显著(p>0.05),主要是芽孢质中的DPA。说明微热处理协同超高压杀灭枯草芽孢杆菌与嗜热脂肪芽孢杆菌芽孢的原因可能是其物理结构的破坏。

关键词: 超高压, 枯草芽孢杆菌, 嗜热脂肪芽孢杆菌, 芽孢, 2, 6-吡啶二羧酸(DPA)

Abstract: Synergetic killing effects of mild heat and high hydrostatic pressure on Bacillus spores were studied with colorimetric assay. The results indicated that the rates of leakage of 2,6-pyridinedicarboxylic acid from spores of B.subtilis and B. stearothermophilus treated with mild heat and high hydrostatic pressure are increased significantly (p<0.05). Under several treatment groups (at 50, 60, 70℃ and 550, 600MPa), DPA leakage of spores of B.subtillis and B.stearothermophilus is not different strongly from control group (121℃, 30min) (p>0.05), and structures of spores are destroyed completely, while permeability barriers of spores are demolished. Damage of physical structure of spores is probably the reason for the mild heat and high hydrostatic pressure-induced inactivation of spores of B.subtillis and B.stearothermophilus.

Key words: high hydrostatic pressure (HHP), Bacillus subtilis, Bacillus stearothermophilus, spore, 2,6- pyridinedicarboxylic acid (DPA)

高瑀珑, 鞠兴荣, 吴定. 微热协同超高压处理杀灭芽孢杆菌芽孢效果的研究[J]. 食品科学, 2007, 28(3): 59-63.

GAO Yu-Long, JU Xing-Rong, WU Ding. Study on Synergetic Killing Effects of Mild Heat Treatment and High Hydrostatic Pressure on Bacillus Spores[J]. FOOD SCIENCE, 2007, 28(3): 59-63.

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