超声协同诱导剂对枯草芽孢杆菌芽孢致死的作用

Inactivation of Bacillus subtilis Spores by Ultrasonic Treatment Combined with Inducer

为延长食品货架期,实现中温条件下的芽孢杀灭,以枯草芽孢杆菌为对象,研究了超声处理、热处理和不同种类诱导剂协同作用对枯草芽孢杆菌芽孢致死的最适条件。结果表明:采用温度60℃、功率600 W、频率25 k Hz的超声方式,辅以50 mmol/L L-丙氨酸和6 mmol/L肌苷共同作用,可以使芽孢萌发率达到98.23%。进一步改变超声处理模式,同等条件下,采用900、600、300、100 W的功率递减超声处理,能够有效提高芽孢萌发时的处理效率,实现体系内芽孢的大量萌发和杀灭,保证食品安全和品质。

In order to extend the shelf life of foods and kill spores under mesothermal conditions, ultrasound combined with heat treatment and germination inducers was used to explore the optimal conditions for killing Bacillus subtilis spores. The results showed that the germination rate of spores was up to 98.23% under the following conditions： ultrasonic power 600 W, ultrasonic frequency 25 k Hz, 60 ℃,L-alanine 50 mmol/L and inosine 6 mmol/L. When other conditions were maintained same, the germination rate of spores was improved significantly by decreasing ultrasonic power（900, 600, 300 and 100 W）, and inactivation of the spores could guarantee food safety and quality.