响应面法优化超高压协同乳酸杀灭李斯特菌的参数
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摘要
目的:研究多次超高压协同乳酸对单增李斯特菌亚致死损伤及致死的影响。方法:以单增李斯特菌为研究对象,探讨了不同压力[(0~350)MPa]、加入不同质量分数乳酸(0.05%、0.1%、0.15%)、不同加压次数[(1~4)次]对单增李斯特菌亚致死损伤和致死作用。采用单因素实验结合响应面实验,利用改良牛津琼脂(Modified Oxford Medium Base,MOX)选择性培养基和胰酪胨大豆琼脂(Trypticase Soy Agar,TSA)完全培养基进行菌落计数,得出不同条件下亚致死损伤率和灭菌率,利用亚致死损伤参数指导灭菌参数的设置。结论:单增李斯特菌菌液加入0.1%的乳酸,以250 MPa、单次5 min连续超高压处理3次时菌液的菌落数对数差值达6.32,大于350 MPa、单次10min压力处理的灭菌效果,后者灭菌对数差值仅为3.6。多次加压处理及加入乳酸均能增强灭菌效果。加压次数对细菌亚致死损伤影响不明显,低加压压力低乳酸加入量利于亚致死损伤细菌的产生。乳酸能够造成单增李斯特菌亚致死损伤,与压力协同有良好的灭菌作用。
Objective study several times UHP and synergistic effects of lactic acid on Listeria monocytogenes sublethal damaged and death. In this paper, Listeria monocytogenes as the research object discusses the different pressures [(0~350)MPa], added different concentrations of lactic acid(0.05%, 0.1%, 0.15%), the number of different pressure [(1~4)times] of Listeria monocytogenes sublethal and lethal effects of injury. Use single factor experiment and response surface experiments, the use of MOX and TSA complete medium selective media colony counts obtained sublethal damage rates under different conditions and the sterilization rate, the use of sublethal damage parameters guidance sterilization parameters settings. Conclusion: Listeria monocytogenes bacteria added 0.1% lactic acid to 250 MPa, UHP single 5 min treated three times in a row when the number of bacteria colonies number difference of 6.32, more than 350 MPa, 10 min single pressure treatment to eliminate bacteria effect which sterilization logarithmic difference of only 3.6. Pressurizing treatment and repeatedly added lactic acid can enhance the sterilization effect. Pressing times sub lethal injury was not obvious on bacterial, low voltage, low amount of lactic acid in favor of sublethal damage bacteria. Lactic acid could cause sublethal damage of Listeria monocytogenes, and have a good co-pressure sterilization.
Objective study several times UHP and synergistic effects of lactic acid on Listeria monocytogenes sublethal damaged and death. In this paper, Listeria monocytogenes as the research object discusses the different pressures [(0~350)MPa], added different concentrations of lactic acid(0.05%, 0.1%, 0.15%), the number of different pressure [(1~4)times] of Listeria monocytogenes sublethal and lethal effects of injury. Use single factor experiment and response surface experiments, the use of MOX and TSA complete medium selective media colony counts obtained sublethal damage rates under different conditions and the sterilization rate, the use of sublethal damage parameters guidance sterilization parameters settings. Conclusion: Listeria monocytogenes bacteria added 0.1% lactic acid to 250 MPa, UHP single 5 min treated three times in a row when the number of bacteria colonies number difference of 6.32, more than 350 MPa, 10 min single pressure treatment to eliminate bacteria effect which sterilization logarithmic difference of only 3.6. Pressurizing treatment and repeatedly added lactic acid can enhance the sterilization effect. Pressing times sub lethal injury was not obvious on bacterial, low voltage, low amount of lactic acid in favor of sublethal damage bacteria. Lactic acid could cause sublethal damage of Listeria monocytogenes, and have a good co-pressure sterilization.
引文
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[17]柳杨,罗瑞明,刘晓连,等.响应面法优化真空包装羊肉臊子微波灭菌的条件[J].食品研究与开发,2012,33(3):91-94
[18]ANNE E K ZAYAITZ,RICHARDA LEDFORD.Characteristics of Acid-Injury and Recovery of Staphy-lococcus aureus in a Model System[J].Food Protection,1985,48(7):616-620
[19]李汴生,阮征.非热杀菌技术与应用[M].北京:化学工业出版社,2004:152
[2]Arques JL,Garde S,Gaya P.Inactivation of microbial contaminants in raw milk La Serena cheese by highpressure treatments[J].Dairy Science,2006,89(3):888-891
[3]陈复生,张雪,钱向明.食品超高压加工技术[M].北京:化学工业出版社,2005:56-88
[4]曾庆梅.降低超高压杀菌压力的协同措施研究进展[J].食品科学,2004,25(10):346-350
[5]CHEN JIE,WANG TONG CHANG,HONG YANG.Antibacterial mechanism of lactic acid on physiological and morphological properties of Salmonella Enteritidis,Escherichia coli and Listeria monocytogenes[J].Food Control,2015,47:231-236
[6]V C H WU,D Y C FUNG.Evaluation of thin agar layer method for recovery of cold-injured food borne pathogens[J].Food Microbiology and Safety,2001,66:580-583
[7]HARTSELL S E.The longevity and behavior of pathogenic bacteria in frozen food,the influence of plating media[J].American Journal of Public Health and the Nation’s Health,1951,41(9):1072-1077
[8]V C H Wu.A review of microbial injury and recovery methods in food[J].Food Microbiology,2008,25:735-744
[9]ZHINONG YAN,JOSHUA B GURTLER,JEFFREY L KORNACKI.A Solid Agar Overlay Method for Recovery of Heat-Injured Listeria monocytogenes[J].Food Protection,2006,69(2):428-431
[10]Robert C Williams,David A Golden.Influence of modified atmospheric storage,lactic acid,and Na Cl on survival of sublethally heat-injured Listeria monocytogenes[J].Food Microbiology,2001,64:379-386
[11]李云燕,胡传荣.实验设计与数据处理[M].北京:化学工业出版社,2008:190-201
[12]ZHINONG YAN,JOSHUA B GURTLER,JEFFREY L KORNACKI.A Solid Agar Overlay Method for Recovery of Heat-Injured Listeria monocytogenes[J].Food Protection,2006,69(2):428-430
[13]宣晓婷,丁甜,刘东红.食品中亚致死损伤单增李斯特菌的研究进展[J].食品科学,2015,36(3):280-284
[14]甘晓玲.超高压处理对南美白对虾虾仁的品质影响[D].杭州:浙江大学,2012:11-12
[15]陆海霞,黄小鸣,朱军莉.超高压对单增李斯特菌细胞膜的损伤和致死机制[J].微生物学报,2014,54(7):747-749
[16]曾庆梅.降低超高压杀菌压力的协同措施研究进展[J].食品科学,2004,25(1):346-350
[17]柳杨,罗瑞明,刘晓连,等.响应面法优化真空包装羊肉臊子微波灭菌的条件[J].食品研究与开发,2012,33(3):91-94
[18]ANNE E K ZAYAITZ,RICHARDA LEDFORD.Characteristics of Acid-Injury and Recovery of Staphy-lococcus aureus in a Model System[J].Food Protection,1985,48(7):616-620
[19]李汴生,阮征.非热杀菌技术与应用[M].北京:化学工业出版社,2004:152