超高压水射流对微生物生物活性、生命结构、生理特性的影响研究
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摘要
本课题进行了超高压水射流膨化作用对微生物生命活性、生命结构和生理特性影响研究。具体的工作是:根据处理后微生物生长情况,研究其对微生物生命活性的影响;根据处理后微生物的细胞破碎情况和残留数目,研究其对微生物生命结构的破坏效果;通过测定微生物部分生理指标,研究其生理特性在处理前后的变化。
1.超高压水射流对微生物生物活性的影响:在一定温度下,随着压力提高,对微生物的杀灭率明显提高,压力之间存在极显著差异;在一定压力下,随着温度上升,杀灭率也有所提升,说明温度在杀菌过程中具有一定的协同作用,从而显示出超高压水射流对微生物生命活性的影响效果。
2.超高压水射流对微生物生命结构的影响:显微镜下观察,在超高压水射流的作用下,微生物的细胞形态发生了显著的改变,受到破损,甚至粉碎;微生物细胞的受损程度和受损细胞的数量会随着压力的上升而增大;可以初步推测,超高压水射流对微生物细胞的撞击、撕扯等物理作用是导致细胞死亡的原因之一。
3.超高压水射流对微生物生理特性的影响:对微生物生理特性中的细胞大小和细胞pH进行了研究,除了已经死亡的细胞,超高压水射流对于酿酒酵母细胞大小的变化并没有太大的影响;通过对实验结果的推测,大肠杆菌细胞pH值在超高压水射流的作用下,整体趋于下降的趋势。
本课题对超高压水射流的灭菌机理进行了探索,为后续研究奠定了基础,为系统研究超高压水射流技术在生物领域的应用提供数据。
The research of affect of ultra-high pressure water jet on the microorganism's bioactivity, cell structure and physiological characteristics has been studied. The research has been done on this way: According to the growth situation after processing, the affect on the microorganism's bioactivity was researched; According to the damaging situation, the microorganism's life structure was researched; The physiological changes was researched through testing.
1. The results showed that: At the same temperature, higher pressure, higher death rates there will be. The differences are very obvious. At the same pressure, higher temperature, there will be higher death rates, it meaned that the temperature is also an important element in sterilization which showed the fact that ultra-high pressure water jet is efficient in sterilization.
2. Through observing with microscope, the cells' structure has deeply changed, the cells has been damaged into pieces and parts. Also, higher pressure, more cells will be damaged. According to the damage situation, this assumption can be made: The cell has been destroyed because of hitting or straching by the ultra-high pressure water jet.
3. If there is a affect of ultra-high pressure water jet on the changes of cells' size and PH has also been studied. Besides the dead ones, cells' size didn't change after being processed, and in general, cells' PH declined after being processed by ultra-high pressure water jet.
The essence of ultra-high pressure water jet in sterilization has been studied on this project. The research work has been improved which will be helpful and surpportive to the work in the future. Also, it provides the research of application of ultra-high pressure water jet on other areas with useful data accumulation.
1.超高压水射流对微生物生物活性的影响:在一定温度下,随着压力提高,对微生物的杀灭率明显提高,压力之间存在极显著差异;在一定压力下,随着温度上升,杀灭率也有所提升,说明温度在杀菌过程中具有一定的协同作用,从而显示出超高压水射流对微生物生命活性的影响效果。
2.超高压水射流对微生物生命结构的影响:显微镜下观察,在超高压水射流的作用下,微生物的细胞形态发生了显著的改变,受到破损,甚至粉碎;微生物细胞的受损程度和受损细胞的数量会随着压力的上升而增大;可以初步推测,超高压水射流对微生物细胞的撞击、撕扯等物理作用是导致细胞死亡的原因之一。
3.超高压水射流对微生物生理特性的影响:对微生物生理特性中的细胞大小和细胞pH进行了研究,除了已经死亡的细胞,超高压水射流对于酿酒酵母细胞大小的变化并没有太大的影响;通过对实验结果的推测,大肠杆菌细胞pH值在超高压水射流的作用下,整体趋于下降的趋势。
本课题对超高压水射流的灭菌机理进行了探索,为后续研究奠定了基础,为系统研究超高压水射流技术在生物领域的应用提供数据。
The research of affect of ultra-high pressure water jet on the microorganism's bioactivity, cell structure and physiological characteristics has been studied. The research has been done on this way: According to the growth situation after processing, the affect on the microorganism's bioactivity was researched; According to the damaging situation, the microorganism's life structure was researched; The physiological changes was researched through testing.
1. The results showed that: At the same temperature, higher pressure, higher death rates there will be. The differences are very obvious. At the same pressure, higher temperature, there will be higher death rates, it meaned that the temperature is also an important element in sterilization which showed the fact that ultra-high pressure water jet is efficient in sterilization.
2. Through observing with microscope, the cells' structure has deeply changed, the cells has been damaged into pieces and parts. Also, higher pressure, more cells will be damaged. According to the damage situation, this assumption can be made: The cell has been destroyed because of hitting or straching by the ultra-high pressure water jet.
3. If there is a affect of ultra-high pressure water jet on the changes of cells' size and PH has also been studied. Besides the dead ones, cells' size didn't change after being processed, and in general, cells' PH declined after being processed by ultra-high pressure water jet.
The essence of ultra-high pressure water jet in sterilization has been studied on this project. The research work has been improved which will be helpful and surpportive to the work in the future. Also, it provides the research of application of ultra-high pressure water jet on other areas with useful data accumulation.
引文
[1]王云阳,岳田利等.食品杀菌技术[J].西北农林科技大学学报(自然科学版),2002,30:99-102.
[2]陈小娥,方旭波.杀菌技术在食品加工中的应用进展[J].浙江海洋学院学报(自然科学版),2002,21(1):62-65.
[3]Osman Erkrnen,Kinetic analysis of Listeria monocytogenes inactivation by high pressure carbon dioxide[J].Food Engineering,2001,47:7-10.
[4]李下生等.非热杀菌技术与应用[M].化学工业出版社,2004,7.
[5]Butz P.,Fernadez Garcia A.,Lindauer R.,et al.Influence of ultra high pressure processing on fruit and vegetable products[J].Journal of Food Engineering,2003,56:233-236.
[6]Kinetic analysis and modelling of combined high-pressure-temperature inactivation of the yeast Zygosaccharomyces bailii[J].International Journal of Food Microbiology,2000,56:199-210.
[7]Arabas J.Reaction of B.cereus Bacteria and Peroxidase Enzymes under Pressure>400MPa[J].Food chemistry.2001,49:2830-2834.
[8]Master AM,Krebbers B,van den Berg R W et al.Advantages of high pressure sterilization on quality of food products[J].Trends in Food Science &Technology,2004,15:79-85.
[9]Mussa,D.High pressure destruction kinetics of Listeria monocytogenes Scott A in raw milk[J].Food Research International.1999,5:256-260.
[10]Fair,D.High pressure technology in the food industry[R].Trends Food Science and Technology.1990,1:15-16.
[11]田晓琴,宋社果.超高压对鲜牛奶杀菌效果研究[J].安徽农业科学,2006,34(17):4397-4398.
[12]高瑀珑,王允祥等.食品基质对超高压杀灭枯草芽孢杆菌影响的研究[J]。食品科学,2004,25(6):43-49.
[13]D.R.Sepulveda Ahumada,E.Ortegra Rivas,G.V.Barbosa Canovas.Quality aspects of Cheddar cheese obtained with milk parsteurized by PEF[J].Food and Bioproducts Processing.2000,78(2):881-885.
[14]张铁华,殷涌光等.高压脉冲电场(PEF)非热处理的加工原理与安全控制[J]。食品科学,2006,27(12):881-885.
[15]Gustavo V,Barbosa-Canovas,M Marcela Gongora-Nieto,et al.Preservation of foods with pulsed electric fields[M].Academic Press,1999.
[16]Morris C E.US developments in non-thermal juice processing[J].Food Engineering Ingredients,2000(4):6-9.
[17]Mcdonald C J,Lloyd S W,Vitale M A,et al.Effect of pulsed electric fields on microorganisms in orange juice using electric strengths of 30 and 50kv/cm[J].J Food Sci,2000,65(6):984-989.
[18]Selma M V.,Salmeron M C.,Valero M,et al.Control of lacto-bacillus plantarum and Escherichia coli by pulsed electric fields in MRS broth,nutrient broth and orange-carrot juice.Food Microbiology,2004,21:519-525.
[19]Mingyu Jia,Q.Howard Zhang,David B.Min.Pulsed electric field processing effects on flavor compounds and microorganisms of orange juice[J].Food Chemistry.1999,65:445-451.
[20]Yeom Hye Won,B.Streaker Charles,Q.Howard Zhang,David B.Min.Effects of pulsed electric field on the Quality of Qrange juice and Comarision with Heat Pasteurzation[J].Agriculture and Food Chemistry.2000,48(10):4579-4605.
[21]田红云,孔繁东等.高压脉冲电场杀菌技术的研究与展望[J].饮料工业,2004,7(4):1-5.
[22]孙美琴,彭超英等.冷杀菌技术及其在果汁生产中的应用[J].饮料工业,2003,6(1):6-9.
[23]蒋志刚,励建荣等.辐照技术在果蔬保鲜中的应用和研究进展[J].食品与机械,2001,81(1):6-7.
[24]徐刚,梁红波等.辐射技术在食品加工中的应用[J].辐射研究与辐射工艺学报,2002(2):1-6.
[25]林向阳等.非热杀菌技术在食品中的应用[J].农产品加工学刊,2005,2:9-12.
[26]罗世芝.食品加工领域的高新技术革命[J].食品与药品,2005,7(1):59-62.
[27]黄建蓉等.食品微波杀菌技术的研究进展[J].食品与发酵工业,1998,24(4):44-46.
[28]张永林等.超声波及其在粮食食品工业中的应用[J].西部粮食科技,1999,24(2):14-16.
[29]赵旭博,董文宾等.超声波技术在食品行业应用新进展[J].食品研究与开发,2005,26(1):3-7.
[30]Piyasena.P,Mohareb.E,Mckellar.R C.Inaction of microbes using ultrasound:a review.International Journal of Food Microbiology.2003,87:207-216.
[31]MarVillamiel,P J.Inaction of Pseudomonas fluorescens and streptococcusthermophilus in Trypticase Soy Broyh and total bacteria in milk by continuous-flow ultrasonic treatment and conventional heating.Journal of Food Engineering.2000,48(2):472-478.
[32]Seymour I J,Burfoot D,Smith,R L,et al.Ultrasound decontamination of minimally processed fruits and vegetables.International Journal of Food Science and Technology.2002,37:547-557.
[33]李儒荀,哀锡昌等.超声波-激光联合杀菌的研究[J].包装与食品机械,1998,16(3):6-12.
[34]李莹,李柯等.低温等离子体灭菌消毒技术的应用进展[J].化工进展,2004,23(7):718-721.
[35]贾建平,刘克富等.大气压下低温等离子体灭菌消毒技术的研究[J].高电压技术,2007,33(2):116-119.
[36]Michel Moisan,Jean Barbeau,Marie-charlotte Creiver,et al.Plasma sterilization methods and mechanism[J].PureAppl Chem,2002,74(3):349-358.
[37]Laroussi M,Mendis D A,Rosenberg M.Plasma interaction with microbes[J].New Journal of Physics,2003,41(5):1-10.
[38]刘芳,黄海涛等.低温等离子体灭菌的研究进展[J].环境与健康杂志,2007,24(5):367-369.
[39]Sien Y Soon,John Harbidge,et al.Predictation of drop break-age in an ultra high velocity jet homogenizer[J].Journal of Chemical Engineering of Japan,2001,(5):640-646.
[40]杜军.超高压动力杀菌研究综述[A].首届中国乳品工业学术研讨会论文集[C].哈尔滨:中国乳品工业杂志社,2001.
[41]彭洋兴,刘成梅等.瞬时高压杀菌技术[J].粮食加工,2005,3:45-48.
[42]Romeo Toledo.High pressure Pasteurization of Juice[J].Fodd Technology.1999,53(4):86-90.
[43]Wuytack E Y,Michiels C W.A study on the effects of high pressure and heat on Bacillus subtilis spores at low Ph[J].International Journal of Food Microbiology.2001,64:333-341.
[44]杜军,张绍英等.动力作用作为冷杀菌方法的可行性初探[J].中国乳品工业,2002,30(6):25-27.
[45]代元忠,张秀梅等.超高压对撞技术装备在制药行业忠的应用[J].中国医药工业杂志,2005,36(1):62-63.
[46]林向阳,李邦德等.臭氧对卡拉胶粉末的杀菌效果[J].福州大学学报(自然科学版),2002,30(11):758-759.
[47]薄玉霞等.水中臭氧杀菌效果的试验观察[J].现代预防医学,2004,31(3):438-439.
[48]周志龙,周明来等.高压水射流技术的发展及其在军内外的应用[J].重庆工业高等专科学校学报,2003,18(2):50-64.
[49]区磊.超高压水射流技术的基本原理及应用[J].机电信息,2003,7:21-22.
[50]毛忠贵.生物工业下游技术[M].中国轻工业出版社,2000:502-503.
[51]李微.新型的切割工具-“水刀”[J].机械工人(冷加工),2004,7:36-37.
[52]代元忠,马国涛等.超高压对撞技术的应用及其发展[J].通用机械,2004,2:56-59.
[53]于亚莉,张守勤等.高压技术在生物科学及相关领域中的研究与应用[J].食品科学,2006,27(10):578-582.
[54]李宗军,徐建兴.超高压处理对微生物生理特性的影响[J].微生物学报,2005,8:521-525.
[2]陈小娥,方旭波.杀菌技术在食品加工中的应用进展[J].浙江海洋学院学报(自然科学版),2002,21(1):62-65.
[3]Osman Erkrnen,Kinetic analysis of Listeria monocytogenes inactivation by high pressure carbon dioxide[J].Food Engineering,2001,47:7-10.
[4]李下生等.非热杀菌技术与应用[M].化学工业出版社,2004,7.
[5]Butz P.,Fernadez Garcia A.,Lindauer R.,et al.Influence of ultra high pressure processing on fruit and vegetable products[J].Journal of Food Engineering,2003,56:233-236.
[6]Kinetic analysis and modelling of combined high-pressure-temperature inactivation of the yeast Zygosaccharomyces bailii[J].International Journal of Food Microbiology,2000,56:199-210.
[7]Arabas J.Reaction of B.cereus Bacteria and Peroxidase Enzymes under Pressure>400MPa[J].Food chemistry.2001,49:2830-2834.
[8]Master AM,Krebbers B,van den Berg R W et al.Advantages of high pressure sterilization on quality of food products[J].Trends in Food Science &Technology,2004,15:79-85.
[9]Mussa,D.High pressure destruction kinetics of Listeria monocytogenes Scott A in raw milk[J].Food Research International.1999,5:256-260.
[10]Fair,D.High pressure technology in the food industry[R].Trends Food Science and Technology.1990,1:15-16.
[11]田晓琴,宋社果.超高压对鲜牛奶杀菌效果研究[J].安徽农业科学,2006,34(17):4397-4398.
[12]高瑀珑,王允祥等.食品基质对超高压杀灭枯草芽孢杆菌影响的研究[J]。食品科学,2004,25(6):43-49.
[13]D.R.Sepulveda Ahumada,E.Ortegra Rivas,G.V.Barbosa Canovas.Quality aspects of Cheddar cheese obtained with milk parsteurized by PEF[J].Food and Bioproducts Processing.2000,78(2):881-885.
[14]张铁华,殷涌光等.高压脉冲电场(PEF)非热处理的加工原理与安全控制[J]。食品科学,2006,27(12):881-885.
[15]Gustavo V,Barbosa-Canovas,M Marcela Gongora-Nieto,et al.Preservation of foods with pulsed electric fields[M].Academic Press,1999.
[16]Morris C E.US developments in non-thermal juice processing[J].Food Engineering Ingredients,2000(4):6-9.
[17]Mcdonald C J,Lloyd S W,Vitale M A,et al.Effect of pulsed electric fields on microorganisms in orange juice using electric strengths of 30 and 50kv/cm[J].J Food Sci,2000,65(6):984-989.
[18]Selma M V.,Salmeron M C.,Valero M,et al.Control of lacto-bacillus plantarum and Escherichia coli by pulsed electric fields in MRS broth,nutrient broth and orange-carrot juice.Food Microbiology,2004,21:519-525.
[19]Mingyu Jia,Q.Howard Zhang,David B.Min.Pulsed electric field processing effects on flavor compounds and microorganisms of orange juice[J].Food Chemistry.1999,65:445-451.
[20]Yeom Hye Won,B.Streaker Charles,Q.Howard Zhang,David B.Min.Effects of pulsed electric field on the Quality of Qrange juice and Comarision with Heat Pasteurzation[J].Agriculture and Food Chemistry.2000,48(10):4579-4605.
[21]田红云,孔繁东等.高压脉冲电场杀菌技术的研究与展望[J].饮料工业,2004,7(4):1-5.
[22]孙美琴,彭超英等.冷杀菌技术及其在果汁生产中的应用[J].饮料工业,2003,6(1):6-9.
[23]蒋志刚,励建荣等.辐照技术在果蔬保鲜中的应用和研究进展[J].食品与机械,2001,81(1):6-7.
[24]徐刚,梁红波等.辐射技术在食品加工中的应用[J].辐射研究与辐射工艺学报,2002(2):1-6.
[25]林向阳等.非热杀菌技术在食品中的应用[J].农产品加工学刊,2005,2:9-12.
[26]罗世芝.食品加工领域的高新技术革命[J].食品与药品,2005,7(1):59-62.
[27]黄建蓉等.食品微波杀菌技术的研究进展[J].食品与发酵工业,1998,24(4):44-46.
[28]张永林等.超声波及其在粮食食品工业中的应用[J].西部粮食科技,1999,24(2):14-16.
[29]赵旭博,董文宾等.超声波技术在食品行业应用新进展[J].食品研究与开发,2005,26(1):3-7.
[30]Piyasena.P,Mohareb.E,Mckellar.R C.Inaction of microbes using ultrasound:a review.International Journal of Food Microbiology.2003,87:207-216.
[31]MarVillamiel,P J.Inaction of Pseudomonas fluorescens and streptococcusthermophilus in Trypticase Soy Broyh and total bacteria in milk by continuous-flow ultrasonic treatment and conventional heating.Journal of Food Engineering.2000,48(2):472-478.
[32]Seymour I J,Burfoot D,Smith,R L,et al.Ultrasound decontamination of minimally processed fruits and vegetables.International Journal of Food Science and Technology.2002,37:547-557.
[33]李儒荀,哀锡昌等.超声波-激光联合杀菌的研究[J].包装与食品机械,1998,16(3):6-12.
[34]李莹,李柯等.低温等离子体灭菌消毒技术的应用进展[J].化工进展,2004,23(7):718-721.
[35]贾建平,刘克富等.大气压下低温等离子体灭菌消毒技术的研究[J].高电压技术,2007,33(2):116-119.
[36]Michel Moisan,Jean Barbeau,Marie-charlotte Creiver,et al.Plasma sterilization methods and mechanism[J].PureAppl Chem,2002,74(3):349-358.
[37]Laroussi M,Mendis D A,Rosenberg M.Plasma interaction with microbes[J].New Journal of Physics,2003,41(5):1-10.
[38]刘芳,黄海涛等.低温等离子体灭菌的研究进展[J].环境与健康杂志,2007,24(5):367-369.
[39]Sien Y Soon,John Harbidge,et al.Predictation of drop break-age in an ultra high velocity jet homogenizer[J].Journal of Chemical Engineering of Japan,2001,(5):640-646.
[40]杜军.超高压动力杀菌研究综述[A].首届中国乳品工业学术研讨会论文集[C].哈尔滨:中国乳品工业杂志社,2001.
[41]彭洋兴,刘成梅等.瞬时高压杀菌技术[J].粮食加工,2005,3:45-48.
[42]Romeo Toledo.High pressure Pasteurization of Juice[J].Fodd Technology.1999,53(4):86-90.
[43]Wuytack E Y,Michiels C W.A study on the effects of high pressure and heat on Bacillus subtilis spores at low Ph[J].International Journal of Food Microbiology.2001,64:333-341.
[44]杜军,张绍英等.动力作用作为冷杀菌方法的可行性初探[J].中国乳品工业,2002,30(6):25-27.
[45]代元忠,张秀梅等.超高压对撞技术装备在制药行业忠的应用[J].中国医药工业杂志,2005,36(1):62-63.
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