摘要
为研究超高压（HHP）对嗜热链球菌噬菌体的灭活效果，以3株嗜热链球菌噬菌体为对象，在不同压力、处理时间及初始菌数条件下进行超高压处理，并与传统热处理进行比较；通过观察处理前、后噬菌体结构的变化，探明超高压灭活机理。试验结果表明，压力400MPa下无明显灭活效果；压力600MPa处理10～20min，可将3株噬菌体全部杀灭。噬菌体ALQl3．2和DTl随初始菌数的下降，灭活效果逐渐增强；Abc2则无显著性差异。72qC、15S的传统热处理对噬菌体无明显灭活作用，而时间延长至5min，可将大部分噬菌体杀灭。3株噬菌体的耐压性与耐热性无相关性，其中ALQl3．2最耐压，DTl最耐热。电镜结果显示超高压处理前、后噬菌体的结构发生多种变化。
The objective of this study is investigate the effect of high hydrostatic pressure （HHP） on Streptococcus thermophilus bacteriophages. Three strains of Streptococcus thermophilus bacteriophage were subjected to different pressure, treatment time with different initial bacteriophage load. The traditional heat treatment was used for comparison, and the structural changes of treated bacteriophages were observed to study the inactivation mechanism of HHP. The results showed that 400 MPa didn＇t have obvious inactivation effect. At 600 MPa, all bacteriophages were completely inactivated after 10-20 min. For bacteriophage ALQ13.2 and DT1, the lower the initial load, the bigger the reduction achieved. However, Abc2 was independent on initial concentration. The traditional heat treatment at 72 ℃ for 15s didn＇t have obvious inactivation effect. Increasing time to 5 min inactivated most bacteriophages. There is no relevance between pressure resistance and heat resistance of bacteriophages, ALQ13.2 was the most pressure-resistant while DT1 was the most heatresistant. The result of electron microscope showed that the bacteriophage structure had various changes after HHP treatment.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第4期114-120,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家“863”计划重点课题(2007AA100405)
关键词
超高压
嗜热链球菌噬菌体
起始菌数
热处理
噬菌体结构
high hydrostatic pressure
Streptococcus thermophilus bacteriophages
bacteriophage initial load
heat treatment
bacteriophage structure
