食品科学 ›› 1997, Vol. 18 ›› Issue (12): 10-13.

• 食品科学 • 上一篇    下一篇

介质酸碱条件对高静压杀菌效果的研究

 王琴,  曾庆孝,  阮征,  陈灵洁,  陈柏暖,  梁隶华   

  1. 华南理工大学食品工程系
  • 出版日期:1997-12-15 发布日期:2011-12-16

 WANG  Qin,   Zeng-Qing-Xiao,   Ruan-Zheng,   Chen-Ling-Jie,   Chen-Bai-Nuan,   Liang-Li-Hua   

  • Online:1997-12-15 Published:2011-12-16

摘要:  在不同pH和不同种类的有机酸环境条件,对嗜热脂肪芽抱杆菌B.sAl.99及啤酒酵母S.CAs2.1364进行超高压杀菌实验。实验结果表明:上述环境条件对高静压(200-50mMpa/15min)灭菌效果并无明显促进作用,主要影响因子是压力因素。

关键词: 啤酒酵母, 嗜热脂肪芽杆菌, 超高压pH, 有机酸, 杀菌, 协同作用

Abstract:  Bacillus stearothermophilus As 1. 999 and S. cerevisiae As 2. 1364 were sterilized high hydrostatic pressure (HHP) with different pH value and different kinds of organic acid. The result,showed that the effects of sterilization by above mentioned enviromental conditions cooperating with HHP yield no notable influnce, the main effect on sterilization is the pressure.

Key words: S. cerevisiae B. stearothermopphilus High hydrostatic pressure pH Organic acid Sterilization combination