Surface conditioning of stainless steel coupons with skim milk, buttermilk, and butter serum solutions and its effect on bacterial adherence
Surface conditioning of stainless steel coupons with skim milk, buttermilk, and butter serum solutions and its effect on bacterial adherence
复制标题
脱脂奶、酪乳和黄油血清溶液对不锈钢试样的表面调节及其对细菌粘附的影响
DOI：
10.1016/j.foodcont.2014.01.040
复制
发表时间：
2014
期刊：
影响因子：
6
通讯作者：
T. Uchino
中科院分区：
文献类型：
--
作者：
M. D. Nguyen;L.D. Manh;D. Hamanaka;H. V. Duong;F. Tanaka;T. Uchino
在乳制品工业中，乳制品副产品如脱脂牛奶、酪乳和黄油血清具有不同的特定成分，可以与加工表面接触形成调理层，随后改变表面的细菌附着行为。为了模拟和阐明这一过程，用脱脂牛奶、酪乳和黄油血清溶液对不锈钢板进行了调节。在共聚焦激光扫描显微镜（CLSM）下观察形成的调理层，并研究表面调理对细菌粘附的影响。结果表明，不同的乳制品副产品可形成不同的调理层。脱脂乳、酪乳和黄油血清分别为最薄、中厚和最厚。用脱脂牛奶、酪乳和黄油血清处理不锈钢表面可以减少与乳制品相关的细菌（乳酸乳球菌）的粘附。lactisnbrc100933，Leuconostoc肠系膜亚群；cremorisNBRC 107766和干酪乳杆菌firi 108)的不同水平。在大多数情况下，发现脱脂牛奶和黄油血清的粘附能力优于脱脂牛奶。脱脂牛奶可以在较短的暴露时间（近30分钟）内减少细菌粘附，而酪乳和黄油血清可以在较长时间（长达720分钟）内起作用。结果表明，酪乳和黄油血清的细菌粘附减少作用可能与其与乳脂球膜相关的物质有关。为了减少细菌附着，建议使用脱脂牛奶、酪乳和黄油血清进行表面调理。脱脂牛奶表面调理适用于短时间细菌暴露时间（30分钟），较长时间（超过180分钟），只建议使用脱脂牛奶和黄油血清进行表面调理。
In the dairy industry, dairy by-products such as skim milk, buttermilk and butter serum which possess different specific compositions, could contact with processing surfaces to form conditioning layers and subsequently alter bacterial attachment behavior of the surfaces. In order to simulate and elucidate this process, stainless steel coupons were conditioned with skim milk, buttermilk and butter serum solutions. Formed conditioning layers were examined under a confocal laser scanning microscope (CLSM) and the influence of surface conditioning on bacterial adherence was investigated. The results showed that different conditioning layers were formed by different dairy by-products. The layer formed by skim milk, buttermilk and butter serum was the thinnest, medium and the thickest, respectively. The treatment of stainless steel surfaces with skim milk, buttermilk and butter serum could reduce the adherence of dairy-related bacteria (Lactococcus lactissubsp.lactisNBRC 100933,Leuconostoc mesenteroidessubsp.cremorisNBRC 107766 andLactobacillus caseiFIRI 108) at different levels. In the majority of cases, the adherence-reducing ability of buttermilk and butter serum was found better than skim milk. While skim milk could reduce bacterial adherence during shorter exposure time (almost of 30 min), buttermilk and butter serum could act during the longer period (up to 720 min). The result suggested that, bacterial adherence-reducing effect of buttermilk and butter serum may correlate to their substances associated with milk fat globule membrane. In order to decrease bacterial adherence, surface conditioning with skim milk, buttermilk and butter serum is recommended. Surface conditioning with skim milk is suitable for short bacterial exposure time (30 min), for a longer period of time (more than 180 min), only surface conditioning with buttermilk and with butter serum is advisable.
登录
查看更多内容
蛋白质对细菌附着于聚苯乙烯的影响。
DOI：
--
发表时间：
1976
期刊：
Journal of General Microbiology
影响因子：
--
作者：
M. Fletcher
通讯作者：
M. Fletcher
影响因子：
3.5
作者：
Corredig, M;Roesch, RR;Dalgleish, DG
通讯作者：
Dalgleish, DG
不同pH值脱脂奶溶液对不锈钢试样的表面调节及其对细菌粘附的影响
DOI：
10.1016/j.foodcont.2010.06.012
发表时间：
2010
期刊：
影响因子：
--
作者：
N. M. Dat;D. Hamanaka;F. Tanaka;T. Uchino
通讯作者：
T. Uchino
DOI：
--
发表时间：
2010
期刊：
影响因子：
--
作者：
Caroline Vanderghem;P. Bodson;S. Danthine;M. Paquot;C. Deroanne;C. Blecker
通讯作者：
C. Blecker
酪乳消耗对人工喉咙中硅橡胶发声器生物膜形成的影响
影响因子：
2.6
作者：
H. Busscher;G. M. Bruinsma;R. Weissenbruch;C. Leunisse;H. C. Mei;F. Dijk;F. Albers
通讯作者：
F. Albers