高压CO2杀灭大肠杆菌的杀菌机理研究

食品科学 ›› 2012, Vol. 33 ›› Issue (19): 11-16.

高压CO2杀灭大肠杆菌的杀菌机理研究

周先汉1,2，邹旭鹏2,*，曾庆梅1，吴克平2，顾炜军2，李志萍2，朱晓维2

1. 合肥工业大学农产品生物化工教育部工程研究中心 2. 合肥工业大学生物与食品工程学院

收稿日期:2011-07-13 修回日期:2012-07-24 出版日期:2012-10-15 发布日期:2012-09-17
通讯作者: 邹旭鹏 E-mail:iloveinn@163.com
基金资助:
国家自然科学基金

Mechanism Underlying the Inactivation of E. coli by High Pressure Carbon Dioxide (HPCD)

Received:2011-07-13 Revised:2012-07-24 Online:2012-10-15 Published:2012-09-17
Contact: Xu-Peng ZOU E-mail:iloveinn@163.com

摘要/Abstract

摘要： 通过检测大肠杆菌体内H＋-ATP酶的活性、利用氨基酸自动分析仪测定萃取物的氨基酸成分、扫描电镜对处理前后的大肠杆菌进行观察，比较考察高压CO2对大肠杆菌菌粉和菌悬液的杀菌效果。结果表明：高压CO2杀灭大肠杆菌不是由某一机理单独作用的，而是由机械破裂致死机制、萃取机制和酸化机制共同作用的结果。

关键词: 高压CO2, 大肠杆菌, 杀菌机理, 酸化, 萃取, 破裂

Abstract: The efficacies of high pressure carbon dioxide (HPCD) treatment for inactivating dried culture powder and suspension of E. coli were comparatively evaluated by measuring the activity of H+-ATPase in E. coli, determining the amino acid composition of HECD extracts using an amino acid analyzer, and observing the morphology of E. coli cells under a scanning electron microscope (SEM) before and after HPCD treatment. The results obtained demonstrated that the inactivation of E. coli by HPCD was achieved jointly by mechanical rupture, extraction and acidification rather than a single action.

Key words: high pressure carbon dioxide (HPCD), E. coli, inactivation mechanism, acidification, extraction, rupture

中图分类号:

TS201.3

周先汉1,2，邹旭鹏2,*，曾庆梅1，吴克平2，顾炜军2，李志萍2，朱晓维2. 高压CO2杀灭大肠杆菌的杀菌机理研究[J]. 食品科学, 2012, 33(19): 11-16.

参考文献

[1] 曾庆梅,周先汉,杨毅, 等.高密度CO2杀菌机制与协同措施研究现状[J].食品科学, 2010,31(1):251-257.
[2] 周先汉,程丽梅,曾庆梅,等.超临界CO2杀菌过程中萃取机制研究[J].食品科学，2010,31(17):14-17.
[3] ANTHONY A, MANUEL M, VALERY V. P, et al. Biogenesis and function of the yeast plasma-membrane H+-ATPase[J]. The Journal of Experimental Biology, 203: 155–160.
[4] 程建国,无机及分析化学试验[M].杭州：浙江科学技术出版社,2006：70-71.
[5] ZHANG jian, DAVIS T.A,MATTHEWS M.A, et al. Sterilization using high-pressure carbon dioxide[J].The journal of Supercritical Fluids,2006,38:354-372.
[6] Robert R. Ishmukhametov, Mikhail A. Gaskin, et al, Ultrafast purification and reconstitution of His-tagged cysteine-less Escherichia coli F1Fo ATP synthase[J]. Biochemical et Biophysical Acta 2005, 1706 ：110– 116.
[7] B.C. Bowker, A.L. Grant, D.R. Swartz, et al, Myosin heavy chain isoforms in?uence myo?brillar ATPase activity under simulated postmortem pH, calcium, and temperature conditions[J]. Meat Science ,2004,67: 139–147.
[8] B.C. Bowker, D.R. Swartz, A.L. Grant, et al, Myosin heavy chain isoform composition influences the susceptibility of actin-activated S1 ATPase and myofibrillar ATPase to pH inactivation[J]. Meat Science 2005,71: 342–350.
[9] Inga G. Azevedo , Jurandi G. Oliveira , Marcelo G. da Silva,et al, P-type H+-ATPases activity, membrane integrity, and apoplastic pH during papaya fruit ripening[J].Postharvest Biology and Technology 2008,48: 242–247.
[10] 马霞,张柏林,乳酸菌H+- ATPase延缓酸奶后酸化的应用研究[J].乳业科学与技术,2008,5:215-218.
[11] 周先汉,宋俊骅,曾庆梅,等,高压CO2酸化杀菌机理的研究[J].食品科学,2010,31(11):11-14.
[12] 邹立扣,潘欣,岳爱玲,等,长根菇菌丝培养、鉴定及氨基酸成分分析[J].食品科学,2011,3:144-147
[13] 向东山,竹节人参中氨基酸含量及组分分析[J].中国酿造,2009,5:157-158
[14] 郭先霞,周如金,宋文东,等,红树植物红海懒蛋白氨基酸的测定[J].食品科技,2009,25（2）：25-26.
[15] 孙伟娜,王继彦,人参果肉的氨基酸成分分析[J].长春中医药大学学报，2009,25（2）：25-26
[16] 郭素枝,扫描电镜技术及其应用[M].厦门大学出版社,2006,78-93.
[17] 郭素枝,电子显微镜技术与应用[M].厦门大学出版社,2008,67-82.