大肠杆菌在超声场作用下的活性研究  

Effect of Ultrasonic Treatment on Viability of E.coli Cells

作　　者：刘丽艳[1] 张喜梅[1] 李琳[1] 李冰[1] 

机构地区：[1]华南理工大学轻工与食品学院轻化工研究所,广东广州510640

出　　处：《现代食品科技》2012年第6期610-612,642,共4页Modern Food Science and 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);广东省博士启动基金项目(05300175);淀粉与植物蛋白深加工教育部工程研究中心

摘　　要：作为一种非热物理技术,超声波杀菌技术具有能耗低、时间短、有效保存食品营养成分和天然色、香、味等特点,具有广阔的工业化前景。超声波在媒质中传播,会产生一系列的物理、机械、化学等效应,可用来杀灭微生物。本文以大肠杆菌为研究对象,研究超声声强、超声作用时间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,超声声强、超声作用时间及菌液浓度均影响杀菌效果,一定的超声作用条件下,超声处理对大肠杆菌具有较好的杀灭作用。As a non-thermal physical technique, ultrasonic technology has many advantages, such as short time, low energy consumption, effective conservation of the food nutrients and natural characters of color, smell and taste. Therefore, it would have wide prospect of industrial application. Ultrasound is able to inactivate microbe cells through a number of physical, mechanical and chemical effects arising from acoustic cavitation. The aim of this study was to investigate the effect of ultrasound treatment at different conditions （intensity of ultrasound, treatment time, concentration of microbe solution） on cell viability of E. coli. Results showed that sterilization was greatly influenced by the ultrasonic treatment conditions.

关 键 词：杀菌 超声波 空化 大肠杆菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]