食品加工中的减菌处理对残存金黄色葡萄球菌生长的影响研究  

Study on the effect of the sterilization treatments on the growth of residual Staphylococcus aureus during food processing

作　　者：汪玲玲[1] 姚启洋[1] 郝淑贤 黄卉 

机构地区：[1]华南农业大学生命科学学院广东省农业生物蛋白质功能与调控重点实验室,广东广州510642 [2]中国水产科学院南海水产研究所农业部水产品加工重点实验室,广东广州510300

出　　处：《食品工业科技》2013年第10期183-187,共5页Science and Technology of Food Industry

基　　金：广东省科技攻关项目(2012B020314002)

摘　　要：为了解食品加工过程中的减菌处理对残存微生物生长的影响。本文以金黄色葡萄球菌CMCC(B)26003为实验菌株,先将培养至对数期的菌液经过加热、冷冻、紫外线照射、次氯酸钠溶液浸泡、臭氧水浸泡处理后,接种至液体培养基中37℃下振荡培养12～14h,定时取样测定菌液浓度,Baranyi方程构建生长模型,根据生长迟滞期和最大比生长速率大小分析各种减菌处理方法对残存金黄色葡萄球菌生长的影响。结果表明,60℃加热5min和30mg/kg次氯酸钠溶液浸泡10min两种处理对金黄色葡萄球菌的生长迟滞期影响显著(p<0.01),分别为3.95h和2.62h,约为对照的2.6和2.0倍。60℃加热5min和18W紫外照射15min两种处理对金黄色葡萄球菌的最大比生长速率影响显著(p<0.01),分别为1.81logcfu/mL.h^(-1)和1.83logcfu/mL.h^(-1),约为对照的1.1倍。0.5mg/kg臭氧水浸泡10min和-18℃冷冻3d两种处理对金黄色葡萄球菌的生长动力学参数影响不大。The influence of the sterilization treatments on the growth of residual Staphylococcus aureus CMCC （B）26003 during food processing were discussed. Exponential phase inoculums were treated with heating, frozen, ultraviolet（UV） rays, NaCIO solution and ozone water respectively,then the cells were shaken and incubated at 37~C for 12-14h. Bacterial growth was monitored by total viable count at regular time,and growth model were described by Baranyi Model. The sterilization treatments effect on the growth of residual Staphylococcus aureus was clarified by the change of the lag time（t-lag） and the maximum specific growth rate（l~）. The results were as following ：the lag time of Staphylococcus aureus treated with heating at 60~C for 5min or NaCIO 30mg/kg for 10min had significant difference with control（p〈0.01 ）,which were 3.95h and 2.62h respectively,2.6 and 2.0 times that of control. The maximum specific growth rate of Staphylococcus aureus treated with heating at 60~C for 5min and UV rays for 15min had significant difference with control（p〈 0.01 ）,which were 1.811g cfu/mL h-1 and 1.831g cfu/mL-h-1 respectively, 1.1 times that of control. Growth kinetic parameter treated with 0.5mg/kg ozone water for 10min and -18℃ for 3 days had no significant difference with control.

关 键 词：减菌处理 金黄色葡萄球菌 生长 

分 类 号：Q939.9[生物学—微生物学]