Department of Food Science and Technology, Seoul Women's University, 621 Hwarangro, Nowon-gu, Seoul 139-774, Republic of Korea.
Food Microbiol. 2014 Apr;38:128-36. doi: 10.1016/j.fm.2013.08.019. Epub 2013 Sep 11.
Effects of the microwave-powered cold plasma treatments (CPTs) on the inhibition of microorganisms in red pepper powder, including Aspergillus flavus and Bacillus cereus spores, were investigated. Combinations of heat treatment with CPT were investigated for the inhibition of B. cereus spores on the powder. The number of A. flavus was reduced by 2.5 ± 0.3 log spores/g by the CPT with nitrogen at 900 W and 667 Pa for 20 min. CPT at 900 W and 667 Pa for 20 min inhibited naturally occurring total aerobic bacteria in the red pepper powder by approximately 1 log CFU/g. B. cereus spores were inhibited (3.4 ± 0.7 log spores/g reduction) only when heat treatment at 90 °C for 30 min was integrated with the CPT using a helium-oxygen gas mixture at 900 W. Fermi's model and Weibull model adequately described the inhibition of A. flavus on the red pepper powder by the CPT. The changes in treatment temperature and water activity were less than 5.0 °C (initial temperature: 23.8 °C) and 0.22, respectively, and were affected by both treatment power and time (P < 0.05). The CPTs have demonstrated the potential to reduce the microbial counts of red pepper powder and other powder products.
研究了微波冷等离子体处理（CPT）对辣椒粉中微生物（包括黄曲霉和蜡状芽孢杆菌孢子）抑制的影响。研究了热与 CPT 联合处理对抑制粉末中蜡状芽孢杆菌孢子的效果。在 900 W 和 667 Pa 下用氮气进行 20 min 的 CPT 可使黄曲霉数量减少 2.5±0.3 log 孢子/g。20 min 的 900 W 和 667 Pa 的 CPT 可使辣椒粉中自然存在的需氧总细菌减少约 1 log CFU/g。仅当将 90°C 热处理 30 min 与使用氦-氧气体混合物在 900 W 下的 CPT 相结合时，才能抑制蜡状芽孢杆菌孢子（减少 3.4±0.7 log 孢子/g）。费米模型和威布尔模型能很好地描述 CPT 对辣椒粉中黄曲霉的抑制作用。处理温度和水分活度的变化均小于 5.0°C（初始温度：23.8°C）和 0.22，且均受处理功率和时间的影响（P<0.05）。CPT 有潜力降低辣椒粉和其他粉末产品的微生物数量。
