膜过滤泡菜汁生物膜污染的初步分析  

Preliminary Analysis of Biofilm Contamination of Pickle Juice by Membrane Filtration

作　　者：王玉梅 李洋 罗佳沂 栗晓静 李文 毛瑞丰[1] WANG Yu-mei;LI Yang;LUO Jia-yi;LI Xiao-jing;LI Wen;MAO Rui-feng(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China;Key Laboratory of Chemistry and Engineering of Forest Products in Guangxi Province,College of Chemistry and Chemical Engineering,Guangxi Minzu University,Nanning 530006,China)

机构地区：[1]广西大学轻工与食品工程学院,南宁530004 [2]广西民族大学化学化工学院广西林产化学与工程重点实验室,南宁530006

出　　处：《中国调味品》2022年第8期138-144,共7页China Condiment

基　　金：广西重点研发计划(2018AB45017)。

摘　　要：使用孔径为0.05μm的陶瓷膜,在TMP=0.35 MPa、TEM=35℃、CFV=4~5 m/s的条件下过滤泡菜汁,通过膜通量的变化、微生物的截留率、污染膜上微生物的分离鉴定、污染膜形貌观察、污染膜官能团分析、EPS含量的变化等分析了膜生物污染的情况。结果显示:随着膜过滤泡菜汁时间的延长,膜通量逐渐下降,运行至15 h时膜通量降低了43.49%。膜过滤运行3,6,9,12,15 h与运行1 h相比较,泡菜汁中细菌的截留率分别降低为0.0008%、0.01%、0.017%、0.03%、0.04%;乳酸菌的截留率分别降低为0.010%、0.012%、0.018%、0.027%、0.04%;真菌的截留率分别降低为0.005%、0.007%、0.011%、0.013%、0.0133%。从污染的膜中共分离出细菌和真菌分别为16株和5株,细菌主要为芽孢杆菌(Bacillus)、放线菌(Actinobacteria bacterium)、发酵黏液乳杆菌(Limosilactobacillus fermentum)及乳酸乳杆菌(Lactobacillus lactis);真菌主要为卡尼克酵母菌(Sporobolomyces carnicolor)和库德里阿兹威毕赤酵母菌(Pichia kudriavzevii)。膜过滤泡菜汁运行3 h后的污染膜孔径内表面覆盖着少量的污染物,膜面孔隙中夹杂有卵球状、杆状生物细胞,运行时间越长,膜表面的污染物质就越多。引起膜污染的物质主要是蛋白质、多糖、泡菜汁中的酚类物质以及少量脂类化合物。经膜过滤后,EPS含量为8.52 mg/mL,运行15 h时EPS含量增加25.15%。最终确定膜过滤泡菜汁周期为15 h,为生物膜污染控制及清洗提供了理论基础。A ceramic membrane with the pore size of 0.05μm is used to filter pickle juice under the condition of TMP=0.35 MPa,TEM=35℃and CFV=4~5 m/s,and the biological pollution situations of the membrane are analyzed through the changes of membrane flux,the rejection rate of microorganisms,the separation and identification of microorganisms,the morphology observation of polluted membrane,the analysis of polluted membrane functional group,the change of EPS content and so on.The results show that the membrane flux decreases gradually with the extension of membrane filtration time of pickle juice,and the membrane flux decreases by 43.49%after operation for 15 h.Compared with that after filtration for 1 h,the bacterial rejection rates in pickle juice decrease to 0.0008%,0.01%,0.017%,0.03%,0.04%respectively after membrane filtration for 3,6,9,12,15 h;the rejection rates of lactic acid bacteria decrease to 0.010%,0.012%,0.018%,0.027%,0.04%respectively;the rejection rates of fungi decrease to 0.005%,0.007%,0.011%,0.013%,0.0133%respectively.The isolated bacteria and fungi are 16 strains and 5 strains respectively.The bacteria are mainly Bacillus,Actinobacteria bacterium,Limosilactobacillus fermentum and Lactobacillus lactis;the fungi are mainly Sporobolomyces carnicolor and Pichia kudriavzevii.After the membrane filtration of pickle juice for 3 h,the inner surface of the polluted membrane pores is covered with a small amount of pollutants,and the pores on the membrane surface are mixed with ovoid and rod-shaped biological cells.The longer the operation time,the more pollutants on the membrane surface.The main substances that cause membrane pollution are proteins,polysaccharides,phenolic substances in pickle juice and a small amount of lipid compounds.After membrane filtration,the EPS content is 8.52 mg/mL,which increases by 25.15%after operation for 15 h.Finally,the membrane filtration period of pickle juice is determined to be 15 h,which has provided a theoretical basis for biofilm pollution control and cleaning.

关 键 词：泡菜汁 膜过滤 微生物 胞外聚合物 傅里叶变换红外光谱 扫描电镜 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]