磁场对酵母菌的影响  

Inhibition Effects of Magnetic Fields on Yeasts Growth

作　　者：许喜林[1] 郭祀远[1] 李琳[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品科学》2006年第1期41-43,共3页Food Science

基　　金：国家自然科学基金重点项目(20436020);广州市科技攻关计划项目(2004Z2-E0171)

摘　　要：某些食品的腐败变质与酵母菌有关,而静态磁场对酵母菌有一定作用,因而可望用于酵母菌对食品的危害控制。但迄今关于静态磁场对酵母菌的影响尚缺乏系统研究,制约了磁场处理技术的应用。本文通过静态磁场强度、磁场处理时间对酵母菌影响的研究,探讨静态磁场对酵母菌的作用规律。研究结果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。Some food＇s spoilage was related to the growth of yeasts, but the yeasts could be affected by the static magnetic field （SMF）. So the SMF would be useful to control the yeast＇s hazard in food industry. So far the use of SMF was limited as the systemic researches effects of SMF on yeasts were rather scarce. In this paper, the effects of magnetic induction and treatment time on yeasts, the survival probability of yeasts under SMF were studied for investigating the regularity of action. These studies would lay the basis of SMF application in food industry on theory and practice.

关 键 词：磁处理 酵母存活率 食品工业应用 

分 类 号：TS205.9[轻工技术与工程—食品科学]