College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.
Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China.
J Food Prot. 2020 Aug 1;83(8):1307-1314. doi: 10.4315/JFP-20-065.
This study aimed to elucidate the mechanism of synergistic inactivation of Saccharomyces cerevisiae by the combined use of plasma-activated water (PAW) and mild heat (40 to 50°C). A reduction of 4.40 log CFU/mL in S. cerevisiae was observed after the synergistic combination of PAW and mild heat at 50°C for 6 min, whereas the individual treatments of PAW at 25°C and mild heat at 50°C for 6 min resulted in a reduction of 0.27 and 1.92 log CFU/mL, respectively. The simultaneous application of PAW and mild heat caused significant increases in membrane permeability, resulting in the leakage of intracellular components (such as nucleic acids and proteins) and increased uptake of propidium iodide. The combined treatment of PAW and mild heat also resulted in significant increases in the intracellular levels of reactive oxygen species and disruption of mitochondrial membrane potential in S. cerevisiae cells. In summary, this study illustrates the potential of PAW treatment combined with mild heat to rapidly inactivate microorganisms in food products.
本研究旨在阐明等离子体激活水（PAW）与温和热（40 至 50°C）联合使用协同灭活酿酒酵母的机制。在 50°C 下协同作用 6 分钟后，PAW 和温和热联合使用可使酿酒酵母减少 4.40 log CFU/mL，而单独使用 25°C 的 PAW 和 50°C 的温和热 6 分钟，分别减少 0.27 和 1.92 log CFU/mL。PAW 和温和热的同时应用会导致膜通透性显著增加，从而导致细胞内成分（如核酸和蛋白质）泄漏，并增加碘化丙啶的摄取。PAW 和温和热的联合处理还会导致酿酒酵母细胞内活性氧水平显著增加和线粒体膜电位破坏。综上所述，本研究说明了 PAW 处理与温和热联合使用在快速灭活食品中微生物的潜力。
