嗜热脂肪芽孢杆菌芽孢作为低酸性饮料杀菌指示菌的研究  

Research on Spores of Bacillus Stearothermophilus as Sterilization Indicative Bacteria for Low-Acid Beverage

作　　者：李雅丽 林静 刘一郎 吴逸民 高加涛 周志桥 LI Yali;LIN Jing;LIU Yilang;WU Yimin;GAO Jiatao;ZHOU Zhiqiao(China National Research Institute of Food and Fermentation Industries Corporation Limited,Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease,Beijing 100015,China)

机构地区：[1]中国食品发酵工业研究院有限公司,功能主食创制与慢病营养干预北京市重点实验室,北京100015

出　　处：《食品科技》2020年第1期19-22,共4页Food Science and Technology

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0401303)。

摘　　要：采用毛细管法测定并分析不同温度条件下嗜热脂肪芽孢杆菌芽孢在植物蛋白饮料、咖啡饮料和中性磷酸盐缓冲液3种不同基质中的耐热参数,分析嗜热脂肪芽孢杆菌芽孢作为低酸性饮料杀菌指示菌的可行性。结果表明,嗜热脂肪芽孢杆菌芽孢在上述3种基质中耐热性不同,D121℃分别为1.5、1.3 min和2.1 min,Z值分别为8.6、7.9℃和8.3℃;嗜热脂肪芽孢杆菌芽孢在同一温度同一基质中耐热性稳定,D值重现性好,可作为低酸性饮料杀菌指示菌。The thermal resistances of spores of Bacillus stearothermophilus under different temperature conditions in three different media including plant protein drinks,coffee drinks and neutral phosphate buffer were measured and analysised by capillary method,and its feasibility as sterilization indicative bacteria for low-acid beverage was evaluated.The results showed that the spores at different temperatures in different media showed different thermal resistances,D121℃values were 1.5 min,1.3 min and 2.1 min,Z values were 8.6℃,7.9℃and 8.3℃;The thermal resistance properties of spores of Bacillus stearothermophilus are stable at the same temperature for the same media,D values showed good reproducibility and can be used as sterilization indicative bacteria for low-acid beverage.

关 键 词：低酸性饮料 嗜热脂肪芽孢杆菌 耐热性 D值 Z值 

分 类 号：TS201.3[轻工技术与工程—食品科学]