高压二氧化碳结合温和热处理和乳链菌肽对荔枝汁中天然微生物的灭活作用。
Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin.
机构信息
College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China.
出版信息
Food Microbiol. 2012 May;30(1):139-45. doi: 10.1016/j.fm.2011.10.007. Epub 2011 Oct 14.
The individual and combined effects of high-pressure carbon dioxide (HPCD), mild heat (MH) and nisin (200 ppm) on the inactivation of natural microorganisms, including aerobic bacteria (AB), yeasts and molds (Y&M), in litchi juice were evaluated. The samples were treated at a pressure of 10 MPa and temperatures of 32, 42 or 52 °C for 5, 10, 15, 20, 25 or 30 min. Temperature played a prominent role in the inactivation of both AB and Y&M when combined with HPCD, particularly for AB at 52 °C and Y&M at temperatures ≥42 °C. Nisin increased the susceptibility of AB to the combined treatment of HPCD and MH (HPCD + MH). A reduction of 4.19 log cycles was achieved by HPCD + MH at 52 °C for 15 min, and complete inactivation of AB was obtained by combination of HPCD, MH and nisin (HPCD + MH + nisin). No significant effect of nisin was found on the inactivation of Y&M.
研究了超高压二氧化碳（HPCD）、温和热（MH）和乳链菌肽（200ppm）单独及联合作用对荔枝汁中天然微生物（包括需氧细菌（AB）、酵母菌和霉菌（Y&M））的灭活效果。样品在 10MPa 压力和 32、42 或 52°C 的温度下处理 5、10、15、20、25 或 30min。当与 HPCD 联合使用时，温度对 AB 和 Y&M 的灭活都起着突出的作用，特别是在 52°C 下对 AB 和在温度≥42°C 下对 Y&M。乳链菌肽增加了 AB 对 HPCD 和 MH（HPCD+MH）联合处理的敏感性。在 52°C 下，HPCD+MH 处理 15min 可使 AB 减少 4.19 个对数循环，而 HPCD、MH 和乳链菌肽的组合（HPCD+MH+nisin）可使 AB 完全失活。乳链菌肽对 Y&M 的灭活没有显著影响。
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