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中国精品科技期刊2020
任荣,张安琪,张富新,等. 超声处理对羊乳中大肠杆菌和金黄色葡萄球菌的杀灭效果[J]. 食品工业科技,2021,42(18):126−133. doi: 10.13386/j.issn1002-0306.2020120270.
引用本文: 任荣,张安琪,张富新,等. 超声处理对羊乳中大肠杆菌和金黄色葡萄球菌的杀灭效果[J]. 食品工业科技,2021,42(18):126−133. doi: 10.13386/j.issn1002-0306.2020120270.
REN Rong, ZHANG Anqi, ZHANG Fuxin, et al. Effect of Ultrasonic Treatment on the Bactericidal Effect of Escherichia coli and Staphylococcus aureus in Goat Milk[J]. Science and Technology of Food Industry, 2021, 42(18): 126−133. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120270.
Citation: REN Rong, ZHANG Anqi, ZHANG Fuxin, et al. Effect of Ultrasonic Treatment on the Bactericidal Effect of Escherichia coli and Staphylococcus aureus in Goat Milk[J]. Science and Technology of Food Industry, 2021, 42(18): 126−133. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120270.

超声处理对羊乳中大肠杆菌和金黄色葡萄球菌的杀灭效果

Effect of Ultrasonic Treatment on the Bactericidal Effect of Escherichia coli and Staphylococcus aureus in Goat Milk

  • 摘要: 以新鲜羊乳为原料,研究了超声处理对新鲜羊乳中大肠杆菌和金黄色葡萄球菌的杀菌效果,为羊乳的非热杀菌方法及产品开发提供参考。基于单因素实验,采用Box-Behnken试验设计研究了超声功率、温度及时间对羊乳中大肠杆菌和金黄色葡萄球菌杀菌效果的影响,并以大肠杆菌和金黄色葡萄球菌的灭菌对数值为响应值,通过响应面分析对超声处理条件进行了优化,并研究了超声处理和巴氏杀菌处理对两种菌株菌体的破坏情况以及贮藏期内菌落数的变化。结果表明,超声处理羊乳的最佳条件为超声功率530 W,超声温度60 ℃,超声时间30 min,在此条件下对大肠杆菌和金黄色葡萄球菌的灭菌对数值可到达7.55和6.53。与巴氏杀菌处理相比,超声处理能更大程度地破坏菌体细胞表面结构,杀菌效果更好,并能将羊乳贮藏期从巴氏杀菌处理后的14 d延长至21 d,品质要求仍符合国家标准。

     

    Abstract: The bactericidal effect of ultrasonic treatment on Escherichia coli and Staphylococcus aureus in fresh goat milk were studied in this paper, which provided reference for the non-thermal sterilization method and product development of goat milk. Based on a single factor experiment, the Box-Behnken experimental design was used to study the effects of ultrasonic power, temperature and time on the sterilization effect of Escherichia coli and Staphylococcus aureus in goat milk, and the sterilization logarithm of E. coli and S. aureus was taken as response value, the ultrasonic processing conditions were optimized through response surface analysis, and also studied the destruction of bacterial cells of the two strains by ultrasonic and pasteurization treatment and the changes of colony numbers during storage period. The results showed that the optimal conditions were ultrasonic power 530 W, temperature 60 ℃, and time 30 min. Under these conditions, the sterilization logarithms values for E. coli and S. aureus were 7.55 and 6.53. Compared with pasteurization, ultrasonic treatment had grater sterilization effect that could destroy the cell surface structure of E. coli and S. aureus to a greater extent, and extended the storage period of goat milk from 14 d to 21 d after pasteurization, and the quality requirements still met national standards.

     

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