摘要
在不同pH和不同种类的有机酸环境条件,对嗜热脂肪芽抱杆菌B.sAl.99及啤酒酵母S.CAs2.1364进行超高压杀菌实验。实验结果表明:上述环境条件对高静压(200-50mMpa/15min)灭菌效果并无明显促进作用,主要影响因子是压力因素。
Bacillus stearothermophilus As 1. 999 and S. cerevisiae As 2. 1364 were sterilized high hydrostatic pressure (HHP) with different pH value and different kinds of organic acid. The result,showed that the effects of sterilization by above mentioned enviromental conditions cooperating with HHP yield no notable influnce, the main effect on sterilization is the pressure.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1997年第12期10-13,共4页
Food Science
基金
国家自然基金
关键词
酿酒工业
啤酒酵母
高静压杀菌
S. cerevisiae B. stearothermopphilus High hydrostatic pressure pH Organic acid Sterilization combination