热量,pH值和葡萄提取物对Bacillus cereus子在米溶液中的子生存的联合作用
María Inés Valdez-Narváez1, Eva Grau-Fuentes1, Natalia Morató1
1Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain.
概括
葡萄提取物与温和的热量和酸性条件相结合,可以有效地减少大米中的Bacillus cereus子. 这种天然的抗微生物方法通过控制子形成细菌来提高食品安全.
科学领域:
- 食品微生物学 食品微生物学
- 食品科学与技术 食品科学与技术
- 抗菌剂 抗菌剂 抗菌剂
背景情况:
- 米的高碳水化合物含量支持Bacillus cereus的生长.
- 麦芽是一种生产子的微生物,与食品安全有关.
- 控制大米中的Bacillus cereus子对于防止腐烂和潜在的疾病至关重要.
研究的目的:
- 评估葡萄提取物对抗Bacillus cereus子的抗菌活性.
- 为了研究热处理和pH对子无活化的联合作用.
- 为了模拟Bacillus cereus子的无活化动力学.
主要方法:
- 使用葡萄提取物作为天然抗菌剂.
- 在90°C和95°C进行热处理.
- 调整大米溶液的pH值.
- 将幸存者数据与韦布尔生存函数相匹配,以确定失活参数.
- 开发一种二级和全球模型,根据温度和pH值来预测Bacillus cereus无活化的情况.
主要成果:
- 葡萄提取物对Bacillus cereus子表现出抗菌活性,特别是在更高的温度 (90°C和95°C) 下.
- 酸性pH值在与葡萄提取物和热相结合时显著增强了子减少.
- 韦布尔模型的参数"a" (尺度指数) 随着温度和酸性pH值的增加而下降,表明了更大的无活化.
- 一个经过验证的全球模型根据温度和pH值准确地预测了Bacillus cereus的失活.
结论:
- 葡萄提取物是一种可行的天然副产品,用于控制大米中的Bacillus cereus子.
- 将葡萄提取物与温和的热处理和酸性pH值相结合,提供了一个有效的食品安全策略.
- 开发的失活模型为预测和优化控制措施提供了有价值的工具.
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