微波与化合物协同对细菌芽胞杀灭作用的研究

STUDY ON SYNERGETIC DILLING EFFECT OF MICROWAVE AND CHEMICALS ON BACTERIAL SPORES

不同化合物对微波杀灭细菌芽胞的协同效果相异，对不同细菌芽胞的杀灭效果亦不尽一致。其杀菌效果随作用时间延长，微波输出功率增大而上升。并且，其杀菌效果明显优于化合物加热者。

In order to find out the synergetic germicidal effect of chemicals with microwave, somefood preservatives and compounds with bacteriostatic effect were selected for test using sporesof Bacillus subtilis var.niger(ATCC 9372),Bacillus anthracoides(8008), and Bacilluscereus(4001)as the test organisms. The test for spores of B. subtilis var.niger indicated that seven compounds tested couldonly kill 7.16%～3.89%of the spores exposed for 7 min at 25～27 ℃ The microwave with anoutput of350 W and an irradiation time of 5 min also could only kill 47.32%. Combined useof microwave and a compound with a 5- min exposure time could kill 60.34%～99.91%。Ofthe compounds tested,benzoic acid,sorbic acid,EDTA or EDTA Na2 had better synergeticefficacy with microwave in killing spores of B. subtilis var.niger.The tests for 3 kinds of bacterial spores indicated that the efficacy of combination ofmicrowave and the compounds in killing different bacterial spores was different. Furthermore, the germicidal efficacy increased with prolonging the exposure time and in-creasing the output of microwave. As compared with the synergetic germicidal dfficacy ofheating(65 ℃) and compound,the synergetic efficacy of microwave and compound wassignificantly highe.