食品科学 ›› 2003, Vol. 24 ›› Issue (6): 45-48.
• 基础研究 • 上一篇 下一篇
阎亚丽, 陈庆森, 杨萍, 胡志和, 刘剑虹
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YAN Ya-Li, CHEN Qing-Sen, YANG Ping, HU Zhi-He, LIU Jian-Hong
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摘要： 探讨了几种灭活方法对冰核活性细菌死亡率和冰核活性的影响。结果表明:超声波破碎法使冰核细菌10025A的死亡率达到98%以上,但冰核活性有所下降。辐射处理可使冰核细菌达到100%的死亡率,不同菌种对辐射的敏感程度不同,冰核活性的变化也有所不同。其它方法处理的冰核细菌死亡率较低。
关键词: 冰核活性细菌, 冰核活性, 超声波, 辐射, 灭活
Abstract: In this paper the deactivation methods of ice nucleation active bacteria were studied. The results showed that the deathrate of ice nucleation active bacteria 10025A reached to 98% and the ice-nucleation activity dropped when treated by supersonicbroken method. Radiation treatment caused ice nucleation active bacteria 100% die. The susceptible degrees of different speciesto radiation and the changes of ice-nucleation activity were distinct. The death rate of ice nucleation active bacteria treated bythe other methods was relatively low.
Key words: ice nucleation active bacteria, ice nucleation active, supersonic wave, radiation, deactivated methods
阎亚丽, 陈庆森, 杨萍, 胡志和, 刘剑虹. 冰核活性细菌灭活方法的初步研究[J]. 食品科学, 2003, 24(6): 45-48.
YAN Ya-Li, CHEN Qing-Sen, YANG Ping, HU Zhi-He, LIU Jian-Hong. [J]. FOOD SCIENCE, 2003, 24(6): 45-48.
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