摘要
以山药汁为原料,研究高压微射流在不同压力(80、120、160 MPa)和处理次数(2次和4次)对铁棍山药汁的杀菌效果及其对大肠杆菌、酿酒酵母及植物乳杆菌的影响。结果表明,随着压力和次数的增加,对3种微生物的杀灭效果增强。其中,对大肠杆菌的杀灭效果最强,植物乳杆菌抗性最好,同时,菌液中电导率、蛋白质、总糖含量增大,表明高压微射流是通过破坏微生物细胞结构,导致细胞内物质泄露而引起微生物的死亡。
The fresh yam juice was processed in different condition by the high pressure microfluidization. The effect of different pressure（80, 120, 160 MPa） and passes（2 times and 4 times） on the germicidal efficacy of Escherichia coli, Saccharomyces cerevisiae and Lactobacillus plantarum. The results indicated that the number of microorganism was decreased with increase of pressure and pass number. In addition, the sterilization efficacy of Escherichia coli was highest, while Lactobacillus plantarum showed the strongest resistance. The electric conductivity and protein and total sugar concentration of all microorganisms increased after treated by microfluidization indicating that the structure of cell membrane was damaged. It could be concluded that microfluidization killed microorganism by destroying cell structure, which led to cellular contents leaking out.
出处
《食品科技》
CAS
北大核心
2018年第2期70-76,共7页
Food Science and Technology
基金
河南省科技创新杰出人才计划项目(174200510002)
河南省食品加工过程安全控制技术创新团队项目(C20150024)
关键词
高压微射流
铁棍山药汁
微生物
high pressure microfluidization
yam juice
microorganism
