Thomas D S
Department of Microbiology, AFRC Institute of Food Research, Reading Laboratory, Shinfield, UK.
J Appl Bacteriol. 1988 Jul;65(1):35-41. doi: 10.1111/j.1365-2672.1988.tb04314.x.
The ability of electropositively charged filters to recover yeasts and lactic acid bacteria from a variety of beverages was evaluated. Filtration through 'Zeta plus', grade O5S, filters recovered nearly all of the yeast contaminants from table wines, sherry and port. Recovery of yeasts from cream liqueurs and egg-based beverages was also good but it was not possible to filter drinks containing orange juice, even through filters with nominal pore sizes of 2 to 10 micron. Lactic acid bacteria proved more difficult to recover than yeasts, even though smaller pore-sized filters (1 to 4 micron) were employed. However, a sufficiently high percentage of bacteria were recovered to justify use of these filters for quality assurance. The advantage of concentrating contaminants by using charged filters, and the influence of product composition on the efficiency of microbial adsorption are discussed. The growth of wine-spoiling yeasts and lactic acid bacteria were not inhibited by water- or ethanol-soluble extracts of the filter material.
对带正电过滤器从多种饮料中回收酵母和乳酸菌的能力进行了评估。通过“Zeta plus”O5S级过滤器过滤，几乎能从餐酒、雪利酒和波特酒中回收所有酵母污染物。从奶油利口酒和蛋基饮料中回收酵母的效果也很好，但即使使用标称孔径为2至10微米的过滤器，也无法过滤含橙汁的饮料。事实证明，回收乳酸菌比回收酵母更困难，即便使用了孔径更小的过滤器（1至4微米）。然而，回收的细菌比例足够高，足以证明使用这些过滤器进行质量保证是合理的。讨论了使用带电过滤器浓缩污染物的优势以及产品成分对微生物吸附效率的影响。过滤器材料的水提取物或乙醇提取物不会抑制葡萄酒败坏酵母和乳酸菌的生长。
