超声波对食品污染性菌种破碎效果的影响  

Influence of Ultrasonic on Broken Effect of Foodborne Polluting Strains

作　　者：梁蕊芳[1] 徐龙[1] 翁鸿珍[1] 

机构地区：[1]包头轻工职业技术学院生物工程系,内蒙古包头014035

出　　处：《安徽农业科学》2012年第10期6180-6182,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究超声波对易污染食品的菌种破碎效果的影响。[方法]分别试验不同菌种浓度的大肠杆菌、金黄色葡萄球菌、黑曲霉菌在不同超声功率、超声时间下的细胞破碎效果。[结果]大肠杆菌和金黄色葡萄球菌(细菌)对超声破碎较敏感,破碎率在96%以上;黑曲霉菌(真菌)对超声破碎不敏感,其破碎率仅40%左右。大肠杆菌、金黄色葡萄球菌和黑曲霉菌超声破碎的最佳参数分别为超声功率600 W,超声时间14 min,菌体浓度OD值0.997;超声功率600 W,超声时间15 min,菌体浓度OD值1.440;超声功率700 W,超声时间20 min,菌体浓度OD值0.893。[结论]该研究为超声波技术在食品杀菌上的应用提供了依据。[Objective] The aim was to study on influence of ultrasonic on broken effect of foodborne polluting strains.[Method] Escherichia coli,Staphylococcus aureus,and Aspergillus niger in different concentrations were tested in different ultrasonic powers and times for the broken effects.[Result] E.coli and S.aureus were more sensitive to ultrasonication and the broken rates were as high as 96%.A.niger,however,was not so sensitive and the broken rate was only about 40%.The optimum parameters,including ultrasonic power,ultrasonic time and OD,of E.coli were 600 W,14 min and 0.997,of S.aureus were 600 W,15 min and 1.440,and of A.niger were 700 W,20 min and 0.893,respectively.[Conclusion] The research provides references for application of ultrasonic technology in food sterilization.

关 键 词：大肠杆菌 金黄色葡萄球菌 黑曲霉菌 超声波 破碎率 食品杀菌 

分 类 号：S37[农业科学—农产品加工] TS205.9[农业科学—农艺学]