摘要
本文研究了高压脉冲电场对酿酒酵母和大肠杆菌的致死率的影响,并对脉冲电场的灭菌机理进行了初步探究。结果表明:随着电场强度、脉宽和脉冲个数的增加,微生物的存活率显著下降,在9kV/cm场强下作用1000个脉宽为11μs的脉冲,可得到最优灭菌效果—酵母菌活菌数下降4.5个对数值,大肠杆菌活菌数下降3个对数值。电场作用后死亡酵母菌表面出现凹陷,胞内物质外渗,支持了用以解释高压脉冲电场灭菌机理的“电穿孔”学说。
The effect of HPEF (High Power Pulsed Electric Field) on the sterilization rates of S.cerevisiae and E.coli is investigatedin this paper. The elementary mechanism of HPEF sterilization is briefly discussed. The results indicate that the survivabilities ofS.cerevisiae and E.coli remarkably decreased with electric field strength and pulse width and pulse numbers. The optimum sterilizationeffect can be reached at after being treated with 1000 pulses with 11μs Pulse width at 9kv/cm: The survivability of S.cerevisiae wasreduced by 4.5 orders and E.coli 3 orders. Concaves can be found in the cell surface , and substances in the cells can be found overflowedout, which support the theory of “electroporation” to explain the mechanism of HPEF sterilization.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第2期87-90,共4页
Food Science
