inactivation of food spoilage fungi by ultra violet (UVC) irradiation
inactivation of food spoilage fungi by ultra violet (UVC) irradiation
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DOI：
10.1016/j.ijfoodmicro.2008.11.020
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发表时间：
2009-01-31
影响因子：
5.4
通讯作者：
Di Miskelly
中科院分区：
文献类型：
--
作者：
Begum, Mariam;Hocking, Ailsa D.;Di Miskelly
使用三种不同的曝光技术研究了紫外线照射（254 nm，UVC）对黄曲霉、黑曲霉、青霉和红色散霉的影响。在 4644 J/m(2)/min 的 UVC 照射 1、2 和 3 分钟后，确定悬浮在液体介质中的孢子的存活率。将相同的 UVC 剂量应用于琼脂平板表面的孢子，持续 5、10、15、30、60 和 120 秒。将黑曲霉孢子在膜过滤器上干燥，然后进行 UVC 处理。在液体培养基中，处理 1-3 分钟显着（P
The effect of ultraviolet irradiation (254 nm, UVC) on Aspergillus favus, Aspergillus niger, Penicillium corylophilum and Eurotium rubrum was investigated using three different exposure techniques. Survival was determined for spores suspended in liquid medium after 1, 2 and 3 min UVC exposure at 4644 J/m(2)/min. The same UVC dose was applied to spores on the surface of agar plates for 5,10,15, 30, 60 and 120 s. Spores of A. niger were dried onto a membrane filter, then exposed to UVC treatment. In the liquid medium, treatments from 1-3 min significantly (P