Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide
Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide
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DOI：
10.1016/j.ijfoodmicro.2007.06.018
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发表时间：
2007-09-15
影响因子：
5.4
通讯作者：
Wu, Jihong
中科院分区：
文献类型：
--
作者：
Liao, Hongmei;Hu, Xiaosong;Wu, Jihong
研究了浓相二氧化碳（DPCD）对混浊苹果汁中大肠杆菌的灭活效果。CO2在20 MPa和37 ℃或30 MPa和42 ℃条件下对E.大肠埃希菌显著升高（P 0. 05）。94）。得到了温度灭活率（k（T））和压力灭活率（k（p））。较高的k（T）或k（p）值表明E.大肠杆菌对温度或压力的反应。kT与压力呈良好的线性相关（R-2 = 1.00）。除37 ℃外，k（p）均随温度的升高而增大。E.在20 MPa、37 ℃条件下，99.9%CO_2比99.5%CO_2或10（5）CFU/mL比10（8）CFU/mL的初始菌数更易获得大肠杆菌。(C)2007 Elsevier B.V保留所有权利。
The inactivation of Escherichia coli in cloudy apple juice by dense phase carbon dioxide (DPCD) was investigated. With CO2 at 20 MPa and 37 degrees C or at 30 MPa and 42 degrees C, the inactivation ofE. coli significantly increased (p 0. 94). The temperature inactivation rate (k(T)) and pressure inactivation rate (k(p)) were obtained. Higher k(T) or k(p) indicated higher susceptibility of E. coli to temperature or pressure. Moreover, there was good linear correlation of kT with pressure (R-2 = 1.00). Also, k(p) increased with increasing temperature except for 37 degrees C. Greater inactivation of E. coli was obtained with 99-9% CO2 than with 99.5% CO2 Or with the initial number of 10(5) CFU/mL than with that of 108 CFU/mL at 20 MPa and 37 degrees C. (C) 2007 Elsevier B.V All rights reserved.