超声处理对羊乳中大肠杆菌和金黄色葡萄球菌的杀灭效果

TS252.41; 以新鲜羊乳为原料,研究了超声处理对新鲜羊乳中大肠杆菌和金黄色葡萄球菌的杀菌效果,为羊乳的非热杀菌方法及产品开发提供参考.基于单因素实验,采用Box-Behnken试验设计研究了超声功率、温度及时间对羊乳中大肠杆菌和金黄色葡萄球菌杀菌效果的影响,并以大肠杆菌和金黄色葡萄球菌的灭菌对数值为响应值,通过响应面分析对超声处理条件进行了优化,并研究了超声处理和巴氏杀菌处理对两种菌株菌体的破坏情况以及贮藏期内菌落数的变化.结果表明,超声处理羊乳的最佳条件为超声功率530 W,超声温度60℃,超声时间30 min,在此条件下对大肠杆菌和金黄色葡萄球菌的灭菌对数值可到达7.55和6.53....

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Published in食品工业科技 Vol. 42; no. 18; pp. 126 - 133
Main Authors 任荣, 张安琪, 张富新, 刘玉芳, 王维哲, 贺超, 刘莹莹, 王毕妮
Format Journal Article
LanguageChinese
Published 陕西师范大学食品工程与营养科学学院,陕西西安 710119 01.09.2021
Subjects
超声处理;羊乳;条件致病菌;大肠杆菌;金黄色葡萄球菌;杀菌条件优化
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ISSN1002-0306
DOI10.13386/j.issn1002-0306.2020120270

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Abstract TS252.41; 以新鲜羊乳为原料,研究了超声处理对新鲜羊乳中大肠杆菌和金黄色葡萄球菌的杀菌效果,为羊乳的非热杀菌方法及产品开发提供参考.基于单因素实验,采用Box-Behnken试验设计研究了超声功率、温度及时间对羊乳中大肠杆菌和金黄色葡萄球菌杀菌效果的影响,并以大肠杆菌和金黄色葡萄球菌的灭菌对数值为响应值,通过响应面分析对超声处理条件进行了优化,并研究了超声处理和巴氏杀菌处理对两种菌株菌体的破坏情况以及贮藏期内菌落数的变化.结果表明,超声处理羊乳的最佳条件为超声功率530 W,超声温度60℃,超声时间30 min,在此条件下对大肠杆菌和金黄色葡萄球菌的灭菌对数值可到达7.55和6.53.与巴氏杀菌处理相比,超声处理能更大程度地破坏菌体细胞表面结构,杀菌效果更好,并能将羊乳贮藏期从巴氏杀菌处理后的14 d延长至21 d,品质要求仍符合国家标准.
AbstractList TS252.41; 以新鲜羊乳为原料,研究了超声处理对新鲜羊乳中大肠杆菌和金黄色葡萄球菌的杀菌效果,为羊乳的非热杀菌方法及产品开发提供参考.基于单因素实验,采用Box-Behnken试验设计研究了超声功率、温度及时间对羊乳中大肠杆菌和金黄色葡萄球菌杀菌效果的影响,并以大肠杆菌和金黄色葡萄球菌的灭菌对数值为响应值,通过响应面分析对超声处理条件进行了优化,并研究了超声处理和巴氏杀菌处理对两种菌株菌体的破坏情况以及贮藏期内菌落数的变化.结果表明,超声处理羊乳的最佳条件为超声功率530 W,超声温度60℃,超声时间30 min,在此条件下对大肠杆菌和金黄色葡萄球菌的灭菌对数值可到达7.55和6.53.与巴氏杀菌处理相比,超声处理能更大程度地破坏菌体细胞表面结构,杀菌效果更好,并能将羊乳贮藏期从巴氏杀菌处理后的14 d延长至21 d,品质要求仍符合国家标准.
Author 刘玉芳
张安琪
任荣
张富新
王维哲
贺超
王毕妮
刘莹莹
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WANG Bini
ZHANG Anqi
LIU Yufang
HE Chao
REN Rong
ZHANG Fuxin
LIU Yingying
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Keywords 超声处理;羊乳;条件致病菌;大肠杆菌;金黄色葡萄球菌;杀菌条件优化
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Snippet TS252.41; 以新鲜羊乳为原料,研究了超声处理对新鲜羊乳中大肠杆菌和金黄色葡萄球菌的杀菌效果,为羊乳的非热杀菌方法及产品开发提供参考.基于单因素实验,采用Box-Behnken试...
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StartPage 126
Title 超声处理对羊乳中大肠杆菌和金黄色葡萄球菌的杀灭效果
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