LED可见光与有机酸的协同抗菌性能

Synergistic Antibacterial Activity of LED Visible Light and Organic Acids

为探索新型食品保鲜技术,研究了LED可见光与有机酸的协同抗菌效果,以期为食品工业提供新的保鲜贮藏方法。作者研究了LED可见光波长、有机酸种类、温度3个因素对大肠杆菌和枯草芽孢杆菌抗菌效果影响。结果表明:在不同的温度和菌种试验条件下,LED蓝光和乳酸分别有较好的抗菌效果。这两者相结合,可获得更好的抗菌效果。LED蓝光与质量分数为1 g/kg乳酸相结合,在12℃条件下,可使初始浓度为6 lg(CFU/mL)的大肠杆菌完全灭活,也能使枯草芽孢杆菌的活菌数减小(3.88±0.17)lg(CFU/mL);在25℃下,与对照组相比,能够使大肠杆菌和枯草芽孢杆菌活菌数分别减小(4.99±0.07)lg(CFU/mL)、(3.12±0.09)lg(CFU/mL)。

In order to explore the new technology of food preservation, the synergistic antibacterial effect of LED visible light and organic acids were studied, and a novel storage method for the food industry was provided. The antibacterial effects of LED visible light wavelength, the type of organic acids, temperature on the Escherichia coli and Bacillus subtilis were investigated. The results showed that LED blue light had better antibacterial effect compared to green light and red light,while lactic acid had better antibacterial effect compared to citric acid and malic acid in different test conditions. The combination of the LED blue light and citric acid could achieve better antibacterial effects. With the combination of LED blue light and 1 g/kg lactic acid at 12 ℃, Escherichia coli at an anitial concentration of 6 lg(CFU/mL) could be completely inactivated, and the number of Bacillus subtilis could be decreased by(3.88±0.17) lg(CFU/mL);At 25 ℃, compared with the blank control group, the number of Escherichia coli and Bacillus subtilis could be decreased by(4.99 ±0.07) lg(CFU/mL),(3.12±0.09) lg(CFU/mL), respectively.