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郭全友,王晓晋,姜朝军.微波杀灭虾源地衣芽孢杆菌孢子特性及效果[J].农业工程学报,2018,34(21):281-287.DOI:10.11975/j.issn.1002-6819.2018.21.035
微波杀灭虾源地衣芽孢杆菌孢子特性及效果
投稿时间:2018-06-06  修订日期:2018-08-30
中文关键词:  微波  杀菌  食品加工  地衣芽孢杆菌  孢子
基金项目:中央级公益性科研院所基本科研业务费专项资金(东海水产研究所)资助项目(2016M04)、上海市自然科学基金项目(16ZR1444900)
作者单位
郭全友 1. 中国水产科学研究院东海水产研究所上海 200090 
王晓晋 1. 中国水产科学研究院东海水产研究所上海 2000902. 上海海洋大学食品学院上海 20130 
姜朝军 1. 中国水产科学研究院东海水产研究所上海 200090 
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中文摘要:为探讨微波和水浴对地衣芽孢杆菌孢子的杀菌效果和细胞壁结构的破坏作用,对不同温度和处理时间下水浴杀菌和微波杀菌处理前后孢子数量、核酸和蛋白质释放量及孢子萌发生长曲线的变化进行研究。结果显示,相同杀菌温度,微波对地衣芽孢杆菌孢子杀灭效果强于水浴,尤其是温度低于90 ℃;与Weibull拟合杀菌效果相比,线性拟合(R2>0.56)比Weibull拟合(R2>0.89)效果较差,但线性拟合结果更加直观;孢子悬液OD260 nm和OD280 nm先升高后下降,微波处理后孢子悬液OD260 nm和OD280 nm开始发生增长的时间均早于水浴,且微波处理在10 min内,OD260 nm和OD280 nm达到最大值,水浴处理在40 min内,OD260 nm和OD280 nm达到最大,说明微波处理导致的蛋白质和核酸泄露的时间均早于水浴;与水浴相比,微波处理后的芽孢萌发曲线延滞期均较长,水浴95 ℃处理100 min,延滞期即可延长8 min,而微波95 ℃处理10 min,芽孢不再萌发。结论:微波杀菌对地衣芽孢杆菌孢子的杀菌效果显著性强于水浴杀菌。通过对微波对枯草芽孢杆菌孢子杀菌效果的研究,可为靶向杀菌和微波杀菌在食品加工的应用提供理论基础。
Guo Quanyou,Wang Xiaojin,Jiang Chaojun.Inactivation characteristics and effect of bacillus subtilis spores from spoiling shrimp by microwave sterilization[J].Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE),2018,34(21):281-287.DOI:10.11975/j.issn.1002-6819.2018.21.035
Inactivation characteristics and effect of bacillus subtilis spores from spoiling shrimp by microwave sterilization
Author NameAffiliation
Guo Quanyou 1. East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
 
Wang Xiaojin 1. East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 
Jiang Chaojun 1. East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China
 
Key words:microwave  sterilization  food processing  Bacillus licheniformis  spores
Abstract: Penaeus vannamei is one of the three major cultured shrimps in the world, which has high nutritional and commercial value, containing various mineral elements, high proteinlow fat and a good proportion of fatty acids. Alive, fresh, frozen and preserved Penaeus vannamei are main products in retail and wholesale market. Among them, ready-to-eat shrimp was one of popular products by the way of low temperature drying, mild sterilization and vacuum packaging and other minor processing, which has high nutrition value and easy to carry. However, the vacuum packaging ready-to-eat shrimp meat is easy to spoil and difficultly to store during processing, packaging and distribution. In previous study, the shelf life and dominated spoilage organisms of ready-to-eat shrimp stored at ambient temperature were carried out, and Bacillus spp.(eg.Bacillus licheniformis) isolated from them at the end of shelf life were identified as dominated spoilage organisms. In order to investigate sterilization effects and mechanisms of microwave sterilization on Bacillus licheniformis spores isolated from ready-to-eat shrimp meat, the effects of different temperatures (including 80, 85, 90, 95 and 100 ℃) and different treated time by the microwave sterilization on Bacillus licheniformis spores were carried out, which water bath sterilization was used as a control group. The differences and changes of Bacillus licheniformis spores in physico-chemical properties before and after water bath sterilization and microwave sterilization were analyzed. The results showed that at the same sterilizing temperature, the effects of microwave sterilization on Bacillus licheniformis spores were significantly different with water bath sterilization. Bacillus licheniformis spores were finally killed by means of microwave and water bath sterilization, but the microwave sterilization needed only two minutes, the water bath needed at least five minutes. R2 analysis showed that the weibull model (R2>0.89) could better fit the inactivation curves of the two sterilization methods, but the linear model was more intuitive than weibull model. The time of protein and nucleic acid leakage in the spore suspension caused by the microwave treatment was earlier than that of the water bath, microwave treatment reached the maximum value of OD260 nm and OD280 nm within 10 min, while water bath treatment reached the maximum value of OD260 nm and OD280 nm within 40 min. Compared with the water bath, the spore germination curve after microwave treatment had a longer lag phase, 95℃ water bath process 100 min, lag time can extend 8 min, and 95 ℃ with microwave for 10 min, spore germination. The difference of microwave sterilization water bath sterilization under different temperatures and time were investigated. It will provide theoretical and practical basis for optimization of product sterilization technology, targeted sterilization and reduction of bag expansion rate. Meanwhile, the mechanisms and dynamical equations of different sterile means are also further studied.
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