高压匀质处理对苹果汁中真菌孢子的灭活作用。

Inactivation of fungal spores in apple juice by high pressure homogenization.

机构信息

Food Microbiology Branch, Agriculture Food and Environmental Science Division, Agri-Food and Biosciences Institute Belfast BT9 5PX, Northern Ireland, UK.

出版信息

J Food Prot. 2009 Dec;72(12):2561-4. doi: 10.4315/0362-028x-72.12.2561.

DOI:10.4315/0362-028x-72.12.2561

PMID:20003739

Abstract

High pressure homogenization (HPH) at 300 MPa in apple juice provides more than 5-log kill of ascospores of Saccharomyces cerevisiae, conidiospores of filamentous fungi, and sporulated black yeasts. HPH and heat treatment were more effective against vegetative cells than against the spores of yeasts used in this study. Ascospores of Talaromyces macrosporus and Neosartorya spinosa were resistant to HPH at 300 MPa. HPH of ascospores of T. macrosporus may result in activation.

摘要

高压均质（HPH）在 300MPa 于苹果汁提供超过 5 对数杀灭的酵母属 ascospore，丝状真菌的分生孢子，和 sporulated 黑酵母。HPH 和热处理对营养细胞比孢子更有效酵母在这项研究中使用。ascospores 的 Talaromyces macrosporus 和 Neosartorya 旋转是抵抗 HPH 在 300MPa。HPH 的 ascospore 的 T. macrosporus 可能导致激活。