静态磁场对细菌存活率的影响  

Effect of Static Magnetic Fields on the Survival Probability of Bacteria

作　　者：许喜林[1] 李琳[1] 郭祀远[1] 蔡妙颜[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《微生物学通报》2005年第5期1-4,共4页Microbiology China

基　　金：国家自然科学基金重点项目资助(No.20436020);广州市科技攻关计划项目资助(No.2002Z3-E0321)

摘　　要：细菌污染是食品生产的重要危害,而高强度磁场对细菌的生长有一定的抑制作用,可望用于细菌对食品的危害控制。通过研究静态磁场强度和磁场处理时间对细菌存活率的影响,探讨了静态磁场对细菌的作用规律,并对磁场处理前后的细菌进行了DNA图谱分析。研究结果可为磁场处理技术在食品工业上的应用提供初步理论分析和实验依据。Bacteria are regarded as the main hazard in food industry, and bacteria can be affected by a static magnetic field （SMF） with high intensity. So the SMF would be useful for controlling the bacteria＇ s hazard to food. The effect of magnetic induction, treatment time on bacteria, and the survival probability of bacteria under SMF were studied for investigating their action regularity, and the DNA fingerprint of strains after magnetic treatment was compared with that of control. The research results would lay the basis of SMF application in food industry on theory and practice.

关 键 词：磁处理 细菌存活率 DNA图谱分析 细菌污染 静态磁场 存活率 磁场处理 食品生产 危害控制 高强度磁场 

分 类 号：TS201[轻工技术与工程—食品科学]