食品基质成分对瞬时高压杀灭枯草芽孢杆菌效果的影响  

Effects of Food Matrix on Instantaneous high Pressure Inactivation of Bacillus subtilis

作　　者：钟业俊[1] 刘成梅[1] 刘伟[1] 梁瑞红[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047

出　　处：《现代食品科技》2006年第3期17-20,共4页Modern Food Science and Technology

基　　金：江西省国家部委重点实验室专项基金(赣教字[2005]09);江西省学科带头人项目(050006);江西省自然科学基金(0430031)资助

摘　　要：本文研究了瞬时高压对枯草芽孢杆菌的杀灭效果,以及不同pH和不同食品基质成分(蛋白质、蔗糖)对瞬时高压杀菌效果的影响。实验表明:瞬时高压作用对枯草芽孢杆菌具有一定的杀灭效果,随着处理压力的提高,枯草芽孢杆菌的致死率上升;提高进料温度对其杀灭效果也有所改善,但效果不明显;瞬时高压对枯草芽孢杆菌的致死率随着处理次数的增加而上升,且提高处理次数比提高压力的效果更明显。此外,酸性和碱性条件下较中性下更有利于瞬时高压杀菌;蛋白质和糖类对菌体有一定的保护作用,在一定浓度范围内,随着加入物浓度的提高,对菌体保护作用越强。The article researched the killing effects of Instantaneous High Pressure on Bacillus subtilis in different pressures, times of dealing, pH and food substances. The results were as follow： Instantaneous High Pressure had better effects on Bacillus subtilis. With the increase of pressure, the killing rates of Bacillus subtilis increased, and the killing rate of Bacillus subtilis increased a little by the increase of feed-in temperature. With the times of dealing increasing, the killing rates of Instantaneous High Pressure on Bacillus subtilis also increased, and the result was more satisfying when increasing the times of dealing instead of heightening the pressure. Furthermore, under acidic and alkaline condition the effects of Instantaneous high Pressure Inactivation was better than that when pH=7. Protein and saccharide inhibited the Inactivation of Bacillus subtilis, and in a certain range of concentration, with the increase of the concentration of the added-thing the effects of inhibition became more obvious.

关 键 词：枯草芽孢杆菌 食品基质 瞬时高压作用 

分 类 号：TS201[轻工技术与工程—食品科学]