摘要
以在食用菌培养基中最常见的3种菌(大肠杆菌、枯草芽孢杆菌、黑曲霉菌)作为消毒灭菌试验对象,用过氧化苯甲酰和微波及二者联合进行消毒灭菌效果试验,以检测其消毒灭菌效果。试验结果表明,随着微波时间的增加,菌的数量逐渐减少,微波时间为120 s时大肠杆菌全部被杀死,160 s时黑曲霉全部被杀死,180 s时枯草芽孢杆菌全部被杀死;随着过氧化苯甲酰浓度的升高,3种菌的数量均在减少,大肠杆菌与黑霉菌在浓度为10 000 mg/L时全部被杀死,枯草芽孢杆菌在浓度为20 000 mg/L时全部被杀死;在微波与过氧化苯甲酰共同作用试验中选用最难杀灭的枯草芽孢杆菌作为试验菌种,在过氧化苯甲酰浓度为1 000 mg/L、微波90 s时全部被杀死。
Taking the three most common bacterium （Eschenchia coli, Bacillus subtHis, Aspergillus niger） in the culture medium of edible fungi as sterilization objects, we studied the sterilizing effects of benzoyl peroxide concentrations and microwave times on the bacterium. The results showed that, as the microwave time increased, the numbers of the three bacterium were gradually decreased. E. coli were all killed while the microwave time was 120 s, and the kill times were 160 s and 180 s for A. niger and B. subtilis. As the concentrations of benzoyl peroxide increased, the numbers of three bacterium were reduced. E. coli and A. niger were all killed with the concentration of 10 000 mg/L, and B. subtilis were all killed at the concentration of 20 000 mg/L. B. subtilis were most difficult to kill, so we took it as the material of the combined action test of benzoyl peroxide concentration and microwave time. B. subtilis were all killed while the benzoyl peroxide concentration was 1 000 mg/L and the microwave time was 90 s.
出处
《长江蔬菜》
2014年第4期63-66,共4页
Journal of Changjiang Vegetables
基金
武汉市科学计划项目(201220837304-2
下达文号:武科计[2012]54号文)
关键词
食用菌
微波时间
过氧化苯甲酰
消毒灭菌
Edible fungi
Microwave time
Benzoyl peroxide
Disinfection and sterilization
