热压协同对嗜热脂肪芽孢杆菌芽孢灭活动力学的研究  

Inactivation kinetics of Bacillus stearothermophilus spore by pressure-thermal processing

作　　者：王标诗[1] 李汴生[2] 曾庆孝[2] 黄娟 阮征[2] 李琳[2] 

机构地区：[1]湛江师范学院化学科学与技术学院,广东湛江524048 [2]华南理工大学轻工与食品学院,广东广州510640 [3]广州市产品质量监督检验所,广东广州510110

出　　处：《食品工业科技》2009年第5期112-115,共4页Science and Technology of Food Industry

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);湛江师范学院博士启动项目(ZL0805)

摘　　要：研究了热压协同(500～600MPa,80～90℃)对嗜热脂肪芽孢杆菌芽孢在磷酸缓冲液和牛奶(经超高温灭菌)中灭活的动力学规律,并对超高静压的升压过程及相应的灭活效果进行了研究。结果表明,升压过程对嗜热脂肪芽孢杆菌芽孢灭活的影响不能忽略,且随压力增加这种效果越强,最高使其下降1·23个数量级;嗜热脂肪芽孢杆菌在牛奶中比在磷酸缓冲液中有更高的抗性;在3种拟合模型(线性、Weibull和Log-logistic模型)中,线性模型不适合模拟这些存活曲线,而Log-logistic模型能更好地模拟这些存活曲线,其次是Weibull模型。The combination effect of high hydrostatic pressure and moderate heat on the inactivation kinetics of Bacillus stearothermophilus spore in phosphate buffer and UHT （Ultra High Temperature） whole milk was investigated.The pressure come-up time and corresponding log-reduction of spore inactivation were considered during pressure-thermal treatment.Bacillus stearothermophilus spore had a much higher resistance to pressure in UHT whole milk than in phosphate buffer.Survival data were modeled using the linear, Weibull and log- logistic models to obtain relevant kinetic parameters.The tailing phenomenon occurred in all survival curves,indicating the linear model was not adequate for describing these curves.The log-logistic model produced best fits to all survival curves,following by Weibull model.

关 键 词：超高静压 中温 嗜热脂肪芽孢杆菌芽孢 灭活动力学 

分 类 号：TS201.3[轻工技术与工程—食品科学]