加压二氧化碳对大肠杆菌的存活影响及其致死效果  

Inactivation of E.coli in carbon dioxide under elevated pressure

作　　者：吴垠[1] 姚善泾[1] 关怡新[1] 

机构地区：[1]浙江大学化学工程与生物工程学系,浙江杭州310027

出　　处：《化工学报》2006年第5期1182-1186,共5页CIESC Journal

基　　金：国家自然科学基金项目(20076042).~~

摘　　要：加压二氧化碳对E.coli有明显的致死作用,按照致死速率的快慢,整个过程可分为两个阶段:缓慢死亡期和迅速死亡期.CO2进入水相和细胞的速率控制着缓慢死亡期的持续时间和致死速率.提高压力和温度有利于提高加压CO2对E.coli的致死效果.较低的初始环境pH可以加快E.coli在加压CO2下的死亡.考察了搅拌和泄压方式对加压二氧化碳使E.coli致死效果的影响,结果表明改善二氧化碳的传质速率是提高致死效果的关键.不同菌龄的细胞对加压二氧化碳的敏感程度不同,对数生长期的细胞更易致死.E. coli cells were inactivated remarkably by carbon dioxide under elevated pressure. The process can be divided into two stages based on the rate of inactivation, the rate of inactivation was slow at the early stage and increased sharply at the latter stage. The dissolution of CO2 in the aqueous solution and then diffusion into cells controlled the time and inactivation rate at the early stage. An increase of pressure and temperature enhanced the antimicrobial effect of CO2 under pressure. Inactivation was accelerated by low pH in the initial environmental condition. Inactivation was affected by agitation and release of pressure, which suggested that the diffusion rate of CO2 was the key factor dominating the antimicrobial effect of CO2 under pressure. E. toll cells at the exponential phase were more susceptible to elevated pressure CO2 treatment.

关 键 词：加压二氧化碳 大肠杆菌 致死 

分 类 号：TQ028.8[化学工程]