压致升温对凝结芽孢杆菌芽孢的影响  

The Effects of Compression-heating on Bacillus coagulans Spores

作　　者：黄娟[1] 王标诗[1] 李汴生[1] 李琳[1] 

机构地区：[1]华南理工大学轻工与食品学院

出　　处：《食品与发酵工业》2008年第6期49-53,共5页Food and Fermentation Industries

基　　金：国家自然科学基金重点项目(20436020);广东省自然科学基金项目(05006597)

摘　　要：初步探讨了传压介质(葵二酸二辛酯)的压致升温对凝结芽孢杆菌芽孢的失活和损伤的影响。在500 MPa、20 min的条件下,初温为80℃时,磷酸缓冲液中的凝结芽孢杆菌芽孢的失活率最大达到-4.37个数量级。损伤率最大为99.998%;牛奶中失活率最大为-4.22个数量级,损伤率最大为99.990%。此外在试验条件下,由于压致升温导致的芽孢失活率的增加均在30%以上。因此传压介质的压制升温效应十分显著,若结合适当的压力、温度和保压时间使该效应得到合理的利用是非常有意义的。In high pressure processing, the pressure-transmitting fluid can produce compression-heating because of compression. In this paper, the effects of the compression-heating of pressure-transmitting fluid on inactivation and injury of Bacillus coagulans spores were discussed. Under the condition of pressure at 500 MPa , pressure hold time of 20 min, at the initial temperature of 80 ℃, the maximal inactivation rate of Bacillus coagulans spores in potassium phosphate buffer was -4.37 log and the maximal injury rate is 99. 998 %; in UHT milk, the maximal inactivation rate was -4.22 log and the maximal injury rate is 99. 990 %. In addition, at the above described experimental condition, the increase of the inactivation rate was 30 %. The conclusion is that the effect of compression-heating of the pressure-transmitting fluid is notable, and is significant in application development provided appropriate combination of relevant pressure, temperature and hold-time.

关 键 词：高静压 压制升温 凝结芽孢杆菌芽孢 失活 损伤 

分 类 号：TS205[轻工技术与工程—食品科学]