通过在室温下高压储存Bacillus subtilis子的无活化动力学以及pH值和营养物质可用性的依赖
Carlos A Pinto1, Vítor Veiga1, Alireza Mousakhani Ganjeh1
1LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
International journal of food microbiology
|June 25, 2025
概括
在室温下的高压储存 (HS/RT) 有效地使细菌子失活,提供了一种新的食品保存方法. 这种技术显示出显著的子减少,特别是在更高的压力和pH水平下,优于制冷.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 食品保存 食品的保存方法
背景情况:
- 食品中的细菌子构成安全和腐败风险.
- 冷却 (RF) 是一种常见的抑制子发芽的方法,但只是暂时的.
- 在室温下的高压储存 (HS/RT) 是一种新兴的保存技术.
研究的目的:
- 评估HS/RT在灭活Bacillus subtilis子中的有效性.
- 在不同的pH和营养条件下,将HS/RT与RF进行比较.
- 了解压力,pH值和营养素对子行为的影响.
主要方法:
- 细菌细菌子受到HS/RT (25-250MPa) 的30天.
- 实验在没有营养物质 (麦克维恩缓冲) 和富有营养物质 (BHI-) 的矩阵中进行.
- 测试了三个pH值 (4.5,6.0,7.5),并与制冷 (RF) 进行了比较.
主要成果:
- HS/RT显示出显著的子无活化,特别是在pH值为6.0和7.5 (≥5日志减少).
- 在pH 4.5下,无活化 (≥2.5日志单位) 仅发生在150MPa以上.
- 与HS/RT不同的是,RF允许在pH值为6.0和7.5的子发芽和生长,而不是HS/RT.
结论:
- 在食品保存中,HS/RT是一种有效的非热方法,用于细菌子无活化.
- 通过HS/RT使子无活化取决于矩阵pH值和营养素的可用性.
- 在保存易腐烂的食品方面,HS/RT为制冷提供了一个有前途的替代方案.
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