超高压处理对牛初乳中微生物的影响  

Effects of ultra-high pressure on microorganism in bovine coloctrum

作　　者：任杰[1] 胡志和[1] 刘洋[1] 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品工业科技》2013年第14期173-176,190,共5页Science and Technology of Food Industry

摘　　要：超高压技术不但能杀灭微生物,而且可以有效保留乳品中的营养成分。本实验主要以压力、时间、温度三个因素为变量,研究超高压处理对牛初乳中菌落总数和金黄色葡萄球菌的影响。结果表明,当压力为450MPa时,施压温度≥40℃,保压时间≥25min;当压力为500MPa时,施压温度≥40℃,保压时间≥15min;当压力为550MPa时,施压温度≥30℃,保压时间≥25min或施压温度≥35℃,保压时间≥15min,细菌总数和金黄色葡萄球菌的致死率均可达到100%。因此,超高压处理牛初乳,可杀灭其污染的微生物,保证生物安全性。The ultra-high pressure not only can kill microorganism,but also effectively preserve most nutrition in the bovine colostrums. The effects of UHP on microbiological quantities and staphyloccocuc aureus in bovine coloctrum were researched with three parameters in this experiment,including pressure,time and temperature. The experimental results indicated that the fatality rate of microbiological quantities and staphyloccocuc aureus could reach 100% when the pressure was 450MPa,the temperature ≥ 40℃,the pressure holding time ≥ 25min the similar levels of inactivation occurred at 500MPa,the temperature≥40℃,the time≥ 15min and 550MPa,the temperature ≥ 30℃,the time ≥ 25min or the temperature ≥ 35℃,the time ≥ 15min. So the UHP technology was adopted to treat bovine coloctrum by us,which could kill the microorganisms and ensure biosecurity.

关 键 词：牛初乳 超高压 菌落总数 金黄色葡萄球菌 

分 类 号：TS525.41[轻工技术与工程—皮革化学与工程]