College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing of Ministry of Agriculture, China Agricultural University, Beijing, China.
Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, China.
Lett Appl Microbiol. 2021 Aug;73(2):159-167. doi: 10.1111/lam.13487. Epub 2021 May 11.
High pressure homogenization (HPH) offers new opportunities for food pasteurization/sterilization. Escherichia coli and Staphylococcus aureus suspended in phosphate buffered saline (PBS) buffer, milk and apple juice at initial concentration of ~10 log CFU per ml were subjected to HPH treatments up to 200 MPa with inlet temperatures at 4-40°C. After HPH at 200 MPa with the inlet temperature at 40°C, the count of E. coli suspended in PBS, milk and apple juice reduced by 3·42, 3·67 and 3·19 log CFU per ml respectively while the count of S. aureus decreased by 2·21, 1·02 and 2·33 log CFU per ml respectively suggesting that S. aureus was more resistant. The inactivation data were well fitted by the polynomial equation. Milk could provide a protective effect for S. aureus against HPH. After HPH at 200 MPa with the inlet temperature at 20°C, the cell structure of E. coli was destroyed, while no obvious damages were found for S. aureus.
高压均质（HPH）为食品巴氏杀菌/灭菌提供了新的机会。将初始浓度约为 10 log CFU/ml 的大肠杆菌和金黄色葡萄球菌悬浮在磷酸盐缓冲盐水（PBS）缓冲液、牛奶和苹果汁中，在 4-40°C 的入口温度下进行高达 200 MPa 的 HPH 处理。在 40°C 入口温度下进行 200 MPa 的 HPH 后，悬浮在 PBS、牛奶和苹果汁中的大肠杆菌数量分别减少了 3.42、3.67 和 3.19 log CFU/ml，而金黄色葡萄球菌数量分别减少了 2.21、1.02 和 2.33 log CFU/ml，表明金黄色葡萄球菌的抵抗力更强。失活动力学数据很好地符合多项式方程。牛奶可以为金黄色葡萄球菌提供对 HPH 的保护作用。在 20°C 入口温度下进行 200 MPa 的 HPH 后，大肠杆菌的细胞结构被破坏，而金黄色葡萄球菌没有发现明显的损伤。
