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超高压杀灭青蛤污染弧菌条件优化 被引量:2

Optimization of Sterilization Conditions for Vibrio in Cyclina sinensis Using Ultra-High Hydrostatic Pressure
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摘要 以青蛤为研究对象,以水产品常见污染的致病菌副溶血弧菌(Vibrio parahaemolyticus)CGMCC1.1997及溶藻弧菌(Vibrio alginolyticus)CGMC1.1833为目标菌,优化超高压杀菌条件。研究选用CGMCC1.1997和CGMC1.1833两种弧菌菌株,在离体和在体状态下,采用不同压力、保压温度及时间进行处理,确定杀灭条件。结果表明,在离体状态下,300 MPa、20℃处理5 min或不小于300 MPa、30℃处理3 min以上,可以彻底杀灭108 CFU/m L的弧菌;但在体状态下,即使青蛤污染的弧菌量级为104 CFU/g,该条件仍不能彻底杀灭所污染的弧菌,说明青蛤的肌肉组织对弧菌的杀灭有保护作用。经过优化得到超高压杀灭青蛤中弧菌(污染菌的量级为104 CFU/g)的条件为500 MPa、30 min、30℃或400 MPa、30 min、40℃或600 MPa、20 min、40℃,这些条件下,同样可杀灭青蛤体内污染更高数量级(107 CFU/g)弧菌,说明青蛤肌肉组织对高压杀灭弧菌的保护作用是有限度的。因此,超高压处理可以杀灭青蛤污染的弧菌;在一定压力条件下,青蛤的肌肉组织对弧菌的杀灭有保护作用,但其保护作用是有限度的。 The objective of this study was to optimize the conditions for killing Vibrio parahaemolyticus(Vp) CGMCC1.1997 and Vibrio alginolyticus(Va) CGMC1.1833 in Cyclina sinensis using ultra-high pressure(UHP). Both Vibrio species were treated in vitro and in vivo under different ultra-high pressure conditions including pressure, holding temperature and holding time. Results showed that under the in vitro condition, the two strains at an initial concentration of 108 CFU/m L were completely killed by UHP treatment at 300 MPa and at 20 ℃ for 5 min or more than 3 min at 30 ℃. But the sterilization of Cyclina sinensis containing 108 CFU/m L of Vibrio was incomplete suggesting the muscle tissue of Cyclina sinensis can protect against the inactivation of Vibrio by UHP treatment. The optimized UHP conditions for killing 108 CFU/m L of Vibrio present in Cyclina sinensis were determined as follows: 500 MPa and 30 ℃ for 30 min, 400 MPa and 40 ℃ for 30 min, or 600 MPa and 40 ℃ for 20 min. Under these conditions, the quantity of Vibrio in Cyclina sinensis at a higher order of magnitude(107 CFU/g) was inactivated consistently demonstrating that the muscle tissue of Cyclina sinensis can only provide limited protection on Vibrio. Therefore, Vibrio in contaminated Cyclina sinensis can be killed using ultrahigh pressure treatment, although its muscle tissue has only limited protective effects the bacteria.
出处 《食品科学》 EI CAS CSCD 北大核心 2015年第20期19-25,共7页 Food Science
基金 国家级大学生创新创业训练计划项目(201410069002) 天津市高等学校创新团队项目(TD12-5049)
关键词 青蛤 副溶血弧菌 溶藻弧菌 超高压 Cylcina sinensis Vibrio parahaemolyticus Vibrio alginolyticus ultra-high pressure
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