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中国精品科技期刊2020

脉冲强光对大肠杆菌的灭活效果及其动力学模型的建立

洪晨, 潘忠礼, 王蓓, 马海乐, 周存山

洪晨, 潘忠礼, 王蓓, 马海乐, 周存山. 脉冲强光对大肠杆菌的灭活效果及其动力学模型的建立[J]. 食品工业科技, 2018, 39(18): 105-109,116. DOI: 10.13386/j.issn1002-0306.2018.18.020
引用本文: 洪晨, 潘忠礼, 王蓓, 马海乐, 周存山. 脉冲强光对大肠杆菌的灭活效果及其动力学模型的建立[J]. 食品工业科技, 2018, 39(18): 105-109,116. DOI: 10.13386/j.issn1002-0306.2018.18.020
HONG Chen, PAN Zhong-li, WANG Bei, MA Hai-le, ZHOU Cun-shan. Inactivation Effect of Pulsed Light on Escherichia coli and the Establishment of Its Kinetic Model[J]. Science and Technology of Food Industry, 2018, 39(18): 105-109,116. DOI: 10.13386/j.issn1002-0306.2018.18.020
Citation: HONG Chen, PAN Zhong-li, WANG Bei, MA Hai-le, ZHOU Cun-shan. Inactivation Effect of Pulsed Light on Escherichia coli and the Establishment of Its Kinetic Model[J]. Science and Technology of Food Industry, 2018, 39(18): 105-109,116. DOI: 10.13386/j.issn1002-0306.2018.18.020

脉冲强光对大肠杆菌的灭活效果及其动力学模型的建立

基金项目: 

国家青年自然科学基金项目(31601516)

国家重点研发计划子课题(2016YFD0400705-04)

江苏大学高级人才科研启动基金项目(16JDG048)。

江苏省青年自然科学基金项目(BK20150499)

详细信息
    作者简介:

    洪晨(1993-),女,硕士研究生,研究方向:食品物理加工技术,E-mail:244726642@qq.com。

    通讯作者:

    马海乐(1963-),男,博士,教授,研究方向:功能食品、非热物理加工方法及装备的开发研究,E-mail:mhl@ujs.edu.cn。

  • 中图分类号: TS201.3

Inactivation Effect of Pulsed Light on Escherichia coli and the Establishment of Its Kinetic Model

  • 摘要: 为研究脉冲强光对大肠杆菌的杀菌效应,试验以大肠杆菌ATCC 8739为对象,研究了不同生长期、pH和温度对脉冲强光杀菌效果的影响,并对其杀菌动力学进行Linear和Weibull模型拟合。结果表明:培养了6 h的对数期大肠杆菌对脉冲强光处理最为敏感,处理1 s能够降低(2.31±0.16)lg cfu/mL。pH和温度对脉冲强光杀菌效果有很大影响,介质温度在35~45 ℃,pH4.0~6.0或pH8.0都能促进脉冲强光的灭活作用。不同脉冲距离和时间下,Linear和Weibull模型都能够很好地拟合脉冲强光对大肠杆菌的杀菌效果(R2>0.99),且Weibull模型更为精确,但杀菌效果最终取决于辐射通量(可通过调节脉冲距离和脉冲时间改变)。总之,脉冲强光技术可以作为一种有效杀灭大肠杆菌的非热杀菌技术,其杀菌过程符合Linear和Weibull模型,且Weibull更为精确,该模型可以为饮用水消毒提供参考。
    Abstract: In order to investigate the impact of pulsed light (PL) on Escherichia coli (E. coli), E. coli ATCC 8739 was used as the object. The effects of different growth phases, pH and temperature on sterilization effect were studied. Besides, Linear model and Weibull model was assessed to describe the pulsed light inactivation model. The results showed that E. coli cultured for 6 h at logarithmic phase was most sensitive to PL, which reduced (2.31±0.16) lg cfu/mL of E. coli after treatment for 1 s. pH and temperature also affected the inactivation evidently. High temperature (35~45)℃, acidic (pH4.0~6.0) or alkaline (pH8.0) conditions could promote the inactivation effect of PL. In addition, both Linear and Weibull model provided a good fit to the inactivation curves of E. coli (R2>0.99) under variation of pulse distance and time. Compared with Linear model, Weibull model was more accurate. But the inactivation caused by PL depended on the way of fluence dosage in reality, which could be regulated by time or the distance. In conclusion, as a sterilization technology, PL was an effective way to inactivate the E. coli and the bactericidal curves of E. coli was fitted well by Linear and Weibull model. Furthermore, Weibull model fitted the dynamics process of PL sterilization better, which could provide theoretical basis for the application of PL in drinking water sterilization.
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    其他类型引用(10)

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  • 被引次数: 13
出版历程
  • 收稿日期:  2017-04-27
  • 网络出版日期:  2020-11-16
  • 刊出日期:  2018-09-14

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