Bevilacqua A, Costa C, Corbo M R, Sinigaglia M
Department of Food Science, Foggia University, Italy.
Lett Appl Microbiol. 2009 Feb;48(2):261-7. doi: 10.1111/j.1472-765X.2008.02527.x.
This study was aimed to investigate the effects of a high-pressure homogenization (HPH) treatment on some micro-organisms, involved in the spoilage of fruit juices.
Lactobacillus plantarum, Lactobacillus brevis, Bacillus coagulans cells, Saccharomyces bayanus, Pichia membranaefaciens and Rhodotorula bacarum were separately inoculated in a saline solution (0.9% NaCl); the initial inoculum was ca. 5 log CFU ml(-1). Then, the samples were processed through a homogenizer at 10-150 MPa for 1, 2 or 3 times. Yeasts were completely inactivated at 50-110 MPa with a single pass treatment, while lactic acid bacteria counts were reduced to approximately 1 log CFU ml(-1) after a three-steps HPH processing.
Yeasts were the most sensitive micro-organisms, followed by B. coagulans. On the other hand, lactic acid bacteria appeared resistant to HPH.
The results of this study provided some useful information on the susceptibility of microflora of juices to homogenization; moreover, they suggested that HPH could be used successfully to inactivate yeasts.
本研究旨在调查高压均质（HPH）处理对参与果汁腐败的一些微生物的影响。
将植物乳杆菌、短乳杆菌、凝结芽孢杆菌细胞、巴氏酵母、膜醭毕赤酵母和红酵母分别接种于盐溶液（0.9% NaCl）中；初始接种量约为5 log CFU ml⁻¹。然后，将样品通过均质机在10 - 150 MPa下处理1、2或3次。酵母在50 - 110 MPa单次处理下完全失活，而经过三步HPH处理后，乳酸菌数量减少至约1 log CFU ml⁻¹。
酵母是最敏感的微生物，其次是凝结芽孢杆菌。另一方面，乳酸菌对HPH表现出抗性。
本研究结果提供了关于果汁微生物群落对均质化敏感性的一些有用信息；此外，它们表明HPH可成功用于灭活酵母。
