食品科学 ›› 2011, Vol. 32 ›› Issue (3 ): 91-94.doi: 10.7506/spkx1002-6630-201103022

• 基础研究 • 上一篇    下一篇

脉冲电场对荔枝汁中酿酒酵母的杀灭效果

刘新雨,曾新安*,贾晓   

  1. 华南理工大学轻工与食品学院,广东广州 510640
  • 收稿日期:2010-04-30 修回日期:2011-01-10 出版日期:2011-02-15 发布日期:2011-01-13
  • 基金资助:

    广东省国际合作项目(2009B050400003);广东省自然科学基金项目(9151008901000159)

Sterilization Effect of Pulsed Electric Field on Saccharomyces cerevisiae in Litchi Juice

LIU Xin-yu,ZENG Xin-an*,JIA Xiao   

  1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
  • Received:2010-04-30 Revised:2011-01-10 Online:2011-02-15 Published:2011-01-13

摘要: 研究不同电场强度和处理时间的脉冲电场(PEF)对荔枝汁中酿酒酵母菌的杀灭效果,并探讨能量输入对酿酒酵母杀灭效果的影响。结果显示:电场强度的增大和处理时间的延长均能增大酿酒酵母的菌数减少指数;对不同生长时期酿酒酵母进行杀菌,表明荔枝汁中处于4 个不同生长时期的酿酒酵母对电场敏感度不同,由强到弱依次为稳定期>对数期>衰亡期>调整期。PEF 对酿酒酵母的灭菌效果随着电场能量输入的增加而增强。

关键词: 高强脉冲电场, 荔枝汁, 灭菌

Abstract: The sterilization effect of pulsed electric field (PEF) treatment on Saccharomyces cerevisiae in litchi juice was investigated. Results indicated that the lethality of Saccharomyces cerevisiae treated by PEF was increased as the increase of electric field strength and pulsed treatment time. The survival microorganisms exhibited a reduction of 104 folds when subjected to the pulsed electric field treatment at 20 kV/min for 1000 μs. The sensitivity of PEF treatment during different growth phase of Saccharomyces cerevisiae exhibited an order from strong to weak as stable phase, logarithmic phase, decline phase and adjustment phase. A better sterilization effect of PEF treatment was also observed at the condition of enhanced energy input.

Key words: high-intensity pulsed electric field, litchi juice, sterilization

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