摘要
金黄色葡萄球菌是引起食源性中毒的主要病原菌之一,是牛乳中常见的致病菌。其污染会严重影响牛乳品质及人体健康,因此不断优化牛乳杀菌工艺至关重要。研究使用光照剂量为7.2 J/cm 2的405 nm蓝光联合不同巴氏杀菌温度(55~80℃)和不同时间(5 min、10 min)处理杀灭牛乳中的金黄色葡萄球菌。采用一级动力学模型、Weibull模型、Logistic模型和Boltzmann模型构建金黄色葡萄球菌的杀菌动力学曲线,并通过测定细胞膜通透性、zeta电位绝对值和粒径,利用电镜观察其微观结构,来探究光辅助巴氏杀菌对牛乳中金黄色葡萄球菌的杀菌机制。结果表明:光照30 min后巴氏杀菌处理75℃、10 min可使牛乳中金黄色葡萄球菌(浓度8.12 lg CFU/mL)完全灭活;Logistic模型和Boltzmann模型都能较好拟合光辅助巴氏杀菌对牛乳中金黄色葡萄球菌的杀菌规律,R^(2)分别为0.9933和0.9967;光辅助巴氏杀菌使金黄色葡萄球菌的细胞膜通透性增大,细胞形态发生变化,细胞内容物外泄,最终导致细菌灭活。该研究为牛乳杀菌方式提供新的参考,为乳制品企业对于牛乳杀菌条件优化提供理论依据。
Staphylococcus aureus is a common pathogenic bacterium in milk and one of the main causes of foodborne poisoning.Its contamination seriously affects milk quality and human health,so it is of great significance to optimize milk pasteurization processes continuously.This study used 405 nm blue light with a light dose of 7.2 J/cm 2 assisted pasteurization temperatures(55-80℃)and durations(5 min,10 min)to inactivate Staphylococcus aureus in milk.First-order kinetics,Weibull,Logistic,and Boltzmann models were applied to characterize the light-assisted pasteurization kinetics.Membrane permeability,absolute zeta potential,and particle size were measured,and electron microscopy observed microstructural changes to explore the mechanism of light-assisted pasteurization treatment.The results showed that exposure to blue light for 30 minutes,followed by heating at 75℃ for 10 minutes,can completely inactivate Staphylococcus aureus at a concentration of 8.12 lg CFU/mL in milk.Both the Logistic and Boltzmann models fit the light-assisted pasteurization patterns well,with R^(2) values of 0.9933 and 0.9967,respectively.Light-assisted pasteurization treatment increased membrane permeability,caused cellular morphology changes,and led to cytoplasmic leakage,resulting in bacterial inactivation.This study provides new references for light-assisted pasteurization methods in milk and offers a theoretical basis for dairy enterprises to determine optimal light-assisted pasteurization conditions.
作者
芦姝羽
黄现青
赵梦雨
杜夯
黑俊肖
海丹
宋莲军
沈玥
LU Shuyu;HUANG Xianqing;ZHAO Mengyu;DU Hang;HEI Junxiao;HAI Dan;SONG Lianjun;SHEN Yue(School of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;The Engineering Technology Research Center for Food Processing and Circulation Safety Control of Henan Province,Zhengzhou 450002,China;Banu Maodu Hot Pot Co.Ltd.,Xinxiang 453500,China)
出处
《食品与发酵工业》
北大核心
2025年第21期167-175,共9页
Food and Fermentation Industries
基金
河南省研究生联合培养基地项目(YJS2022JD16)
河南省高校科技创新团队项目(23IRTSTHN023)
河南省科技副总项目(HNFZ20240328)。
