摘要
研究了高静压对啤酒酵母Ｓ．Ｃ．Ａｓ２．１３６４的细胞及其生长速度的影响，探讨了不同ｐＨ和不同种类的有机酸环境条件对啤酒酵母耐压性的影响。实验结果表明，３００ＭＰａ以上压力处理１５ｍｉｎ后，啤酒酵母基本死亡，细胞美蓝染色基本为蓝色，染色率达９５％以上，扫描电镜显示细胞形态破裂，内容物外泄；经高静压处理的酵母生长速度比对照样滞后４８ｈ，不同的ｐＨ与有机酸对高静压（１００～５００ＭＰａ／１５ｍｉｎ）灭菌效果并无明显促进作用，主要影响因子是压力因素。
The cellular morphology,the speed of growth and the survival rate of S.cerevisiae As 2.1364 in a variaty of pH and different kinds of organic acid after high hydrostatic pressure (HHP) treated were investigated.The results showed that the yeast were almost killed under 300MPa for 15min, the rate of cell dyeing was 95% the scanning electronic microscope showed that the normal shapes of cells were destoried and the cytoplasm ran out. The growth time of the pressured yeast strains was delayed 48h more than the unpressured yeast strain;the combinated sterilizing effects of the different pH and kinds of organic acid and HHP were not notable influence,the main effect factor of sterility is the pressure.
出处
《食品工业科技》
CAS
CSCD
北大核心
1998年第3期20-22,共3页
Science and Technology of Food Industry
基金
国家自然基金
关键词
啤酒酵母
耐压性
高静压
PH值
有机酸
碱
S.cerevisiae
high hydrostatic pressure
pH
organic acid
sterilization
