低频超声和高温对从原料乳中分离细菌的影响。
Effect of low-frequency ultrasound and elevated temperatures on isolation of bacteria from raw milk.
作者信息
Huhtanen C N
出版信息
Appl Microbiol. 1968 Mar;16(3):470-5. doi: 10.1128/am.16.3.470-475.1968.
Abstract
Treatment of milk with low-frequency ultrasound significantly increased the total bacterial counts and the counts of enterococci, coliforms, and staphylococci. Warming diluted milk for about 12 min at 30 or 40 C increased the counts of some organisms, but the heat produced by ultrasonic treatment did not account entirely for its effect. The ultrasonic effect was related to the energy output of the generator and to the energy absorbed by the treated materials.
摘要
用低频超声处理牛奶显著增加了细菌总数以及肠球菌、大肠菌群和葡萄球菌的数量。将稀释后的牛奶在30或40℃下加热约12分钟会增加一些微生物的数量，但超声处理产生的热量并不能完全解释其效果。超声效果与发生器的能量输出以及被处理材料吸收的能量有关。
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