高压和热对苹果汁中嗜酸耐热脂肪芽孢杆菌孢子的抑制作用。
Inhibitory effects of high pressure and heat on Alicyclobacillus acidoterrestris spores in apple juice.
作者信息
Lee Sun-Young, Dougherty Richard H, Kang Dong-Hyun
机构信息
Department of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164-6376, USA.
出版信息
Appl Environ Microbiol. 2002 Aug;68(8):4158-61. doi: 10.1128/AEM.68.8.4158-4161.2002.
Abstract
The effectiveness of combined high pressure and heat treatment for reducing spore levels of Alicyclobacillus acidoterrestris, a thermoacidophilic spore-forming bacterium, in commercial pasteurized apple juice was investigated. Spores suspended in apple juice were successfully destroyed by combining high pressure with a mild or high temperature (45, 71, or 90 degrees C).
摘要
研究了高压和热处理相结合对商业巴氏杀菌苹果汁中嗜热嗜酸芽孢杆菌——酸土脂环酸芽孢杆菌芽孢水平的降低效果。将高压与温和或高温（45、71或90摄氏度）相结合，成功地破坏了悬浮在苹果汁中的芽孢。
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