摘要
对从新疆番茄酱中分离出的优势耐热菌枯草芽孢杆菌,在不同温度下(93、98、103、108℃)加热不同时间(5、10、15、20min),对其残留的活菌进行计数,进而计算出D值和Z值,以了解其耐热特性。结果表明:D108℃=5.75min;D103℃=6.1min;D98℃=6.8min;D93℃=10.2min。Z=6.41℃。
To understand the thermal resistance of Bacillus subtilis which is predominant thermoduric microbe in tomato paste of Xinjiang. Plate count of Bacillus subtilis isolated from Xinjiang tomato paste was conducted on nutrition agar plate after heat treatment with different temperatures （93,98,103,108℃ ）and different time（5, 10,15,20 min）. The values of D108℃ = 5.75 min, D103℃ = 6.1 min, D98℃ = 6.8 min ,D93℃ = 10.2 min and Z = 6.41 were obtained.
出处
《食品研究与开发》
CAS
北大核心
2008年第11期88-90,共3页
Food Research and Development
关键词
新疆番茄酱
枯草芽孢杆菌
耐热性
D值
Z值
Xinjiang tomato paste
Bacillus subtilis
thermal resistance
D value
Z value
