超声处理对啤酒酵母影响的研究(英文)  

INACTIVATION OF SACCHAROMYCES CEREVISIA BY ULTRASOUND

作　　者：刘丽艳[1] 张喜梅[1] 李冰[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：《陕西科技大学学报（自然科学版）》2008年第4期32-35,共4页Journal of Shaanxi University of Science & Technology

基　　金：国家自然科学基金重点项目(20436020);广东省自然科学基金重点项目(04105934)

摘　　要：以酵母细胞为研究对象,采用平板菌落计数法研究了超声作用时间、超声功率以及菌液初始浓度等条件对微生物存活率的影响.结果表明,超声功率、超声作用时间及菌液浓度均影响杀菌效果,长时间、大功率的超声处理对啤酒酵母具有较好的杀灭效果;当超声频率为28kHz,超声时间达到30min时,细菌杀灭率达到了95%.The non-thermal disinfection of S. cerevisiae by ultrasound treatment was investi- gated. In this study, the effects of power ultrasound under different conditions （probe, time, power, concentration） were evaluated. Viable plate count technique was used as a measure of microbial activity. The results showed that there was a significant increase in kill percentage for S. cerevisiae by increasing exposure duration and ultrasound power, especially there was 95 % kill rate at 30 rain, 28 kHz.

关 键 词：超声波 啤酒酵母 空化 杀菌 

分 类 号：TB559[理学—物理] TS261.11[理学—声学]