高压处理对鲜牛乳中枯草杆菌芽孢激活及致死效应的研究
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摘要
采用压力、时间、循环处理相结合，在较低的温度下，使鲜乳中的枯草杆菌芽孢萌发并进一步达到致死的研究过程。在40℃条件下，200MPa低压处理5min，降至大气压，再升至700MPa下处理5min，循环处理7次，可将鲜乳中的枯草杆菌芽孢数减少到10~2—10~3cells／ml。温度因素对鲜乳中的枯草杆菌芽孢萌发具有一定的促进作用；在40℃与4℃条件下，鲜乳中枯草杆菌芽孢的萌发率分别为80.11％和55.42％。40℃下，200MPa处理10min乳样中枯草杆菌芽孢的萌发率最高(94.74％)，其次为300MPa、40℃下处理10min。而700MPa、40℃下处理10min所得乳样中枯草芽孢杆菌的残留量最低(0.004％)。随压力的增大，乳样中枯草芽孢杆菌的致死率呈显著性增加。在循环压力处理过程中，循环次数是得到较低枯草杆菌芽孢残留量的另一关键因素。施压时间对压力杀菌效果作用不明显。
To develop a method of germinating and sterilizing B.Subtilis spores with minimal heating was studied by the combined effect of oscillatory and pulsed UHP, pressurization times, and operations cycles. The condition above room temperature was benefit to UHP sterilization. At 40℃,seven pressurization cycles with the first pressure at 200MPa for 5min,followed by an ambient pressure pause for 1min, then another 700MPa pressurization for 5min, decreased the spores count from 107 to 102-103cells/ml. Temperature was found to have a significant effect on the germination of B.Subtilis Spores during treatment. CoMPared 40℃ with 4℃, the percentage of B.Subtilis Spores germination showed 80.11% and 55.42% respectively. Germination was markedly increased to 94.74% when B.Subtilis Spores were treated with 200MPa, 40 ℃ for l0min. And B.Subtilis spores inactivation was greatly promoted by increase of the pressure. Under 700MPa at 40 ℃ for 10min, the survivor level was the worst (0.004%). During oscillatory and pulsed pressu
rization period, along with the temperature, oscillation cycle is a very critical factor in achieving sterility. However, vessel pressurization time has a little effect on B.Subtilis Spores.
To develop a method of germinating and sterilizing B.Subtilis spores with minimal heating was studied by the combined effect of oscillatory and pulsed UHP, pressurization times, and operations cycles. The condition above room temperature was benefit to UHP sterilization. At 40℃,seven pressurization cycles with the first pressure at 200MPa for 5min,followed by an ambient pressure pause for 1min, then another 700MPa pressurization for 5min, decreased the spores count from 107 to 102-103cells/ml. Temperature was found to have a significant effect on the germination of B.Subtilis Spores during treatment. CoMPared 40℃ with 4℃, the percentage of B.Subtilis Spores germination showed 80.11% and 55.42% respectively. Germination was markedly increased to 94.74% when B.Subtilis Spores were treated with 200MPa, 40 ℃ for l0min. And B.Subtilis spores inactivation was greatly promoted by increase of the pressure. Under 700MPa at 40 ℃ for 10min, the survivor level was the worst (0.004%). During oscillatory and pulsed pressu
rization period, along with the temperature, oscillation cycle is a very critical factor in achieving sterility. However, vessel pressurization time has a little effect on B.Subtilis Spores.
引文
1 罗京嫒．浅析我国液体牛奶市场消费状况．中国乳品工业，2002，30(2)：43—45
2 沃夫冈．牛乳的超高温(UHT)处理．中国乳品工业，2002，30(1)：48—50
3 赵秋莲，张明立．我国乳制品市场需求分析及营销策略．中国乳品工业，2003，31(1)：41—44
4 郝林编．食品微生物学实验技术．北京：中国农业出版社，2001：28-30
5 周德庆主编．微生物学实验手册．上海：上海科学出版社，1986．109-113
6 [日]微生物研究法讨论会编．微生物学实验法．北京：科学出版社，1981．128-133
7 许有成译．新编食品杀菌工艺学．北京：农业出版社，1990．26
8 中国农业科学院，哈尔滨兽医研究所编著。兽医微生物学．北京：中国农业出版社，1998．159-160
9 嘎尔迪等编译．乳与乳制品加工工艺．呼和浩特：内蒙古人民出版社，1989．153-154
10 薛广波主编．灭菌·消毒·防腐·保藏，北京：人民出版社，1993．165-180
11 汪家琦等．超高压杀菌处理对乳品质的影响．中国乳品工业，1999，27(5)：20-25
12 韦薇等，高压食品加工技术及在乳制品中的应用．中国乳品工业，1998，26(6)：23-26
13 邱伟芬等．食品超高压杀菌技术及其研究进展．食品科学，2001，22(5)：81-83
14 中国农业科学院，哈尔滨兽医研究所编．兽医微生物学．北京：中国农业出版社，1998．159-160．
15 李汴生，曾庆孝等．超高压杀菌及其反应动力学．食品科学，1997，18(9)：3—10
16 J．Nicklin et al 著，林稚兰等译．微生物学．北京：科学出版社，2000：150-168
17 夏震．超高温灭菌乳加工体系及其灭菌原理．中国乳品工业，1998，26(2)：28-31
18 惠艺．原料奶中芽孢总数、耐热芽孢数的测定．中国乳品工业，1998，26(1)：36
19 陈祥奎．超高压杀菌新技术．食品与发酵工业，1995，4：69—77
20 林淑英等．超高压对食品中的酶的影响．食品与机械，1999，5：30-31
21 贵州农学院主编．生物统计附实验设计(第二版)，．农业出版社，1995．195-223
22 王大耜编著．细菌分类基础．北京：科学出版社，1977．12-56
23 于守洋主编．中国保健食品的进展．北京：人民卫生出版社，2001．259-356
24 姚开．食品非热力杀菌新技术．食品与发酵工业，Vol．27，No．8，52-55
25 杨本升等主编．动物微生物学．长春：吉林科学技术出版社，1995．258-301
26 杨洁彬等编著．食品微生物学．北京：北京农业大学出版社，1989．125-136
27 刘魁英主编．食品研究与数据分析．北京：中国轻工业出版社，1998．57-68
28 陈大寿主编．微生物培养基的制造与应用．北京：中国农业出版社，1995．258-314
29 张文治等编著．实用食品微生物学．北京：中国轻工业出版社，1991．499
30 李里特著．食品物性学．北京：中国农业出版社，1995．155
31 王文仲编著．应用微生物学—现代生物技术．哈尔滨：中国医药科技出版社，1996．200—210
32 赵静等编著．食品质量管理学．北京：中国轻工业出版社，1995．27-35
33 Richard V. Lechowich. Food Safety Implication of High Hydrostatic Pressue as a food processing method. Food Technology, 1993, June, 170-172
34 Meyer Richard S. et al. High-pressure Sterilization of Foods. Food Technology, 2000, Vol. 54, No. 11, 67-72
35 Garcia-risco M.R. et al. Microbiological and chemical changes in high - pressuretreated milk during refrigerated storage. Journal of Food protection, 1998, Vol. 61, No. 6,735-737
36 Adapa S. et al. Functional properties of skim milk processed with continuous high pressure throttling. J. Dairy Sci., 1997,80,1941-1948
37 Hoover D.G. et al. Biological effects of high hydrostatic pressured on food microorganisms. Food Technology, 1989, March, 99-107
38 Gaucheron F. et al. Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk. Food Chemistry, 1997, Vol. 59, No. 3, 439-447
39 Hayakawa I. et al. Application of high pressure for spore inactivation and protein denaturation. Journal of Food Science, 1994, Vol. 59, No.1, 159-163
40 Hayakawa I. et al. Oscillatory coMPared with continuous high pressure sterization on Bacillus Stearothermophilus spores. Journal of Food Science, 1994, Vol. 59, No. 1, 164-167
41 Arabas J. et al. Reaction of B. cereus Bacteria and Peroxidase Enzymes under Pressure ＞400MPa. J. Agric. Food chem.,2001,49,2830-2834
42 Hoover D.G.. Pressure Effects on Biological Systems. Food Technology, 1993, June, 150-154
43 Knorr Dietrch. Effects of High-hydrostatic-pressure Processes on food safety and quality. Food Technology, 1993, June, 156-160
44 Richardson Gary H.,phD, ED. Standard Methods for the examination of Dairy products, 15th ed. Washington, D.C.:American Public Health Association;1985
45 Pelczar Michael J.,Jr.,E.C.S. Chan, EDS. Laboratory exercises in microbiology, 4th, ed. McGraw-Hill. Inc.;1977.1023-1053
2 沃夫冈．牛乳的超高温(UHT)处理．中国乳品工业，2002，30(1)：48—50
3 赵秋莲，张明立．我国乳制品市场需求分析及营销策略．中国乳品工业，2003，31(1)：41—44
4 郝林编．食品微生物学实验技术．北京：中国农业出版社，2001：28-30
5 周德庆主编．微生物学实验手册．上海：上海科学出版社，1986．109-113
6 [日]微生物研究法讨论会编．微生物学实验法．北京：科学出版社，1981．128-133
7 许有成译．新编食品杀菌工艺学．北京：农业出版社，1990．26
8 中国农业科学院，哈尔滨兽医研究所编著。兽医微生物学．北京：中国农业出版社，1998．159-160
9 嘎尔迪等编译．乳与乳制品加工工艺．呼和浩特：内蒙古人民出版社，1989．153-154
10 薛广波主编．灭菌·消毒·防腐·保藏，北京：人民出版社，1993．165-180
11 汪家琦等．超高压杀菌处理对乳品质的影响．中国乳品工业，1999，27(5)：20-25
12 韦薇等，高压食品加工技术及在乳制品中的应用．中国乳品工业，1998，26(6)：23-26
13 邱伟芬等．食品超高压杀菌技术及其研究进展．食品科学，2001，22(5)：81-83
14 中国农业科学院，哈尔滨兽医研究所编．兽医微生物学．北京：中国农业出版社，1998．159-160．
15 李汴生，曾庆孝等．超高压杀菌及其反应动力学．食品科学，1997，18(9)：3—10
16 J．Nicklin et al 著，林稚兰等译．微生物学．北京：科学出版社，2000：150-168
17 夏震．超高温灭菌乳加工体系及其灭菌原理．中国乳品工业，1998，26(2)：28-31
18 惠艺．原料奶中芽孢总数、耐热芽孢数的测定．中国乳品工业，1998，26(1)：36
19 陈祥奎．超高压杀菌新技术．食品与发酵工业，1995，4：69—77
20 林淑英等．超高压对食品中的酶的影响．食品与机械，1999，5：30-31
21 贵州农学院主编．生物统计附实验设计(第二版)，．农业出版社，1995．195-223
22 王大耜编著．细菌分类基础．北京：科学出版社，1977．12-56
23 于守洋主编．中国保健食品的进展．北京：人民卫生出版社，2001．259-356
24 姚开．食品非热力杀菌新技术．食品与发酵工业，Vol．27，No．8，52-55
25 杨本升等主编．动物微生物学．长春：吉林科学技术出版社，1995．258-301
26 杨洁彬等编著．食品微生物学．北京：北京农业大学出版社，1989．125-136
27 刘魁英主编．食品研究与数据分析．北京：中国轻工业出版社，1998．57-68
28 陈大寿主编．微生物培养基的制造与应用．北京：中国农业出版社，1995．258-314
29 张文治等编著．实用食品微生物学．北京：中国轻工业出版社，1991．499
30 李里特著．食品物性学．北京：中国农业出版社，1995．155
31 王文仲编著．应用微生物学—现代生物技术．哈尔滨：中国医药科技出版社，1996．200—210
32 赵静等编著．食品质量管理学．北京：中国轻工业出版社，1995．27-35
33 Richard V. Lechowich. Food Safety Implication of High Hydrostatic Pressue as a food processing method. Food Technology, 1993, June, 170-172
34 Meyer Richard S. et al. High-pressure Sterilization of Foods. Food Technology, 2000, Vol. 54, No. 11, 67-72
35 Garcia-risco M.R. et al. Microbiological and chemical changes in high - pressuretreated milk during refrigerated storage. Journal of Food protection, 1998, Vol. 61, No. 6,735-737
36 Adapa S. et al. Functional properties of skim milk processed with continuous high pressure throttling. J. Dairy Sci., 1997,80,1941-1948
37 Hoover D.G. et al. Biological effects of high hydrostatic pressured on food microorganisms. Food Technology, 1989, March, 99-107
38 Gaucheron F. et al. Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk. Food Chemistry, 1997, Vol. 59, No. 3, 439-447
39 Hayakawa I. et al. Application of high pressure for spore inactivation and protein denaturation. Journal of Food Science, 1994, Vol. 59, No.1, 159-163
40 Hayakawa I. et al. Oscillatory coMPared with continuous high pressure sterization on Bacillus Stearothermophilus spores. Journal of Food Science, 1994, Vol. 59, No. 1, 164-167
41 Arabas J. et al. Reaction of B. cereus Bacteria and Peroxidase Enzymes under Pressure ＞400MPa. J. Agric. Food chem.,2001,49,2830-2834
42 Hoover D.G.. Pressure Effects on Biological Systems. Food Technology, 1993, June, 150-154
43 Knorr Dietrch. Effects of High-hydrostatic-pressure Processes on food safety and quality. Food Technology, 1993, June, 156-160
44 Richardson Gary H.,phD, ED. Standard Methods for the examination of Dairy products, 15th ed. Washington, D.C.:American Public Health Association;1985
45 Pelczar Michael J.,Jr.,E.C.S. Chan, EDS. Laboratory exercises in microbiology, 4th, ed. McGraw-Hill. Inc.;1977.1023-1053