微波对大肠杆菌和枯草芽孢杆菌的影响。
Effect of Microwaves on Escherichia coli and Bacillus subtilis.
作者信息
Goldblith S A, Wang D I
机构信息
Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139.
出版信息
Appl Microbiol. 1967 Nov;15(6):1371-5. doi: 10.1128/am.15.6.1371-1375.1967.
Suspensions of Escherichia coli and Bacillus subtilis spores were exposed to conventional thermal and microwave energy at 2,450 MHz. The degrees of inactivation by the different energy sources were compared quantitatively. During the transient heating period by microwave energy, approximately a 6 log cycle reduction in viability was encountered for E. coli. This reduction was nearly identical to what is expected for the same time-temperature exposure to conventional heating. Heating of B. subtilis spores by conventional and microwave energy was also carried out at 100 C, in ice and for transient heating. The degree of inactivation by microwave energy was again identical to that by conventional heating. In conclusion, inactivation of E. coli and B. subtilis by exposure to microwaves is solely due to the thermal energy, and there is no per se effect of microwaves.
将大肠杆菌和枯草芽孢杆菌孢子的悬浮液暴露于2450兆赫的传统热能和微波能量下。对不同能量源的失活程度进行了定量比较。在微波能量的瞬态加热期间，大肠杆菌的活力大约降低了6个对数周期。这种降低几乎与相同时间-温度下传统加热预期的降低相同。还在100℃、冰中以及瞬态加热条件下，用传统能量和微波能量对枯草芽孢杆菌孢子进行加热。微波能量的失活程度再次与传统加热相同。总之，暴露于微波下导致大肠杆菌和枯草芽孢杆菌失活完全是由于热能，微波本身没有作用。
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