摘要
探讨肠致病性大肠杆菌EPEC O114:K90在不同温度和乳基质环境中的存活情况。以一株分离自原料乳的肠致病性大肠杆菌EPEC O114:K90为研究对象,采用人工污染方法,将该菌以不同初始浓度接种到乳基质(灭菌乳、酸乳及乳酸菌饮料)中,通过平板菌落计数方法确定温度(4、10、25、72℃水浴15min)和乳基质环境对该菌存活的影响。结果表明:低温和低酸性环境能够减缓EPEC O114:K90的生长,72℃水浴15min巴氏杀菌能够完全使乳基质中的EPEC O114:K90失活,该菌对正常的加工条件比较敏感。
In this study,the survival situation of enteropathogenic Escherichia coli EPEC O114：K90 in different milk-based products stored at different temperatures was explored.Sterile milk,yoghurt and sour milk bacteria beverage were artificially contaminated by different initial concentrations of EPEC O114：K90 and subsequently stored at different temperatures.The survival rate of EPEC O114：K90 was periodically measured by plate count method during storage.Both low temperature and low acid environment could alleviate the growth of EPEC O114：K90.Water bath treatment at 72 ℃ for 15 min completely inactivated EPEC O114：K90 in the above three milk-based products.This strain was sensitive to regular processing conditions.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第21期204-207,共4页
Food Science
基金
“十一五”国家科技支撑计划项目(2006BAD04A08)
