热处理过程中孢子团块的形成增加了细菌孢子的耐热性。
Formation of the spore clumps during heat treatment increases the heat resistance of bacterial spores.
作者信息
Furukawa Soichi, Narisawa Naoki, Watanabe Taisuke, Kawarai Taketo, Myozen Keiko, Okazaki Sachiko, Ogihara Hirokazu, Yamasaki Makari
机构信息
Laboratory of Food Microbiology, Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866, Kameino, Fujisawa-shi 252-8510, Japan.
出版信息
Int J Food Microbiol. 2005 Jun 25;102(1):107-11. doi: 10.1016/j.ijfoodmicro.2004.12.004.
Effects of the clumping of bacterial spores on their heat resistance as a result of heat treatment were investigated. Spore suspensions of Bacillus cereus, Bacillus coagulans and Bacillus licheniformis were heated at 85 degrees C. Survivor curves of the three strains showed tailing in all treatments after 30 min. As the treatment time increased, the formation of spore clumps increased in all strains after 20 min. Relative hydrophobicity of the spore surface increased as a result of heat treatment. The effect of spore concentration on the inactivation of the B. licheniformis spores was investigated, and surviving curves showed no tailing below a concentration of 4.9 log CFU/ml.
研究了热处理导致细菌芽孢聚集对其耐热性的影响。将蜡样芽孢杆菌、凝结芽孢杆菌和地衣芽孢杆菌的芽孢悬浮液在85℃下加热。在30分钟后的所有处理中，这三种菌株的存活曲线均呈现拖尾现象。随着处理时间的增加，20分钟后所有菌株中芽孢聚集体的形成均增加。热处理导致芽孢表面的相对疏水性增加。研究了芽孢浓度对地衣芽孢杆菌芽孢失活的影响，在浓度低于4.9 log CFU/ml时，存活曲线未呈现拖尾现象。
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