作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院轻化工研究所

出　　处： 《食品科学》 2006年第12期54-57,共4页

摘　　要： 本文以大肠杆菌和金黄色葡萄球菌这两种食品中常见的污染菌为研究对象,考察了超声处理条件、介质、温度对超声非热杀菌效果的影响。结果表明:超声处理对大肠杆菌有较强的杀菌作用,金黄色葡萄球菌则对超声非热处理有很强的抵抗力;超声强度增大、作用时间延长、温度升高都有利于杀菌效果的提高;在培养基介质中的杀菌效果强于蒸馏水介质中的情况。结果分析认为,有利于空化作用提高或使细胞强度变弱的条件都有利于提高杀菌效果。冷藏结果表明,杀菌处理后的细菌没有出现复活生长的迹象。 The non-thermal disinfection of Escherichia coil and Staphylococcus aureus by ultrasound treatment were investigated. In this study, the effects of the ultrasound treatment factors, the medium properties and the treatment temperatare were evaluated. The results showed that E.coli was susceptible to ultrasound treatment, while S.aureus had great resistance to the treatment. Inactivation of microbes were improvedby strengthening power intensity, prolonging irradiation time and increasing temperature. The disidection of microns in culturemedinm was more effective than in distilled water, in a conclusion, everything which could strengthen the cavitation or weaken the cell structure should be effective in disinfection. No cell recovery was found occurring according to the result of viable clone counting after being storaged at 4℃.

关 键 词： 超声 非热杀菌 杀菌 平板活菌计数

领　　域： [轻工技术与工程] [轻工技术与工程]