Effect of temperature and pH value on the UV-C sensitivity of Escherichia coli and Lactobacillus plantarum
Effect of temperature and pH value on the UV-C sensitivity of Escherichia coli and Lactobacillus plantarum
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DOI：
10.1016/j.lwt.2015.06.013
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发表时间：
2015-12
期刊：
影响因子：
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通讯作者：
Alexandra Müller;V. Pietsch;Jasmin S. Schneele;M. Stahl;R. Greiner;C. Posten
中科院分区：
文献类型：
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作者：
Alexandra Müller;V. Pietsch;Jasmin S. Schneele;M. Stahl;R. Greiner;C. Posten
微生物的遗传倾向、环境的影响因素以及发育状况影响微生物的恢复力，从而可能影响UV-C巴氏杀菌过程的灭活效率。研究了不同生长条件对大肠杆菌DH 5 α和植物乳杆菌BFE 5092在1/4林格氏液（QSRS）中还原率的影响。对于E.coliDH5 α，低于最适生长温度的温度导致较高的UV-C抗性细胞，而45 °C孵育有利于E.coliDH5 α的UV-C灭活。然而，在所施加的不同生长温度下培养的植物乳杆菌BFE 5092的UV-C敏感性没有显著差异。植物乳杆菌BFE 5092在稳定期对UV-C的敏感性高于大肠杆菌DH 5 α。在生长培养基的初始pH值方面，未观察到对两种菌种灭活效率的显著影响。还测试了不同温度和pH值对植物乳杆菌BFE 5092失活行为的影响，在2-40 °C和pH 4.5-7的范围内没有观察到还原速率的差异。
The genetic disposition, the influencing factors of the environment as well as the development status affect the resilience of microorganisms and consequently may influence the inactivation efficiency of an UV-C pasteurization process. In this study, the effect of different growth conditions on the reduction rate ofEscherichia coliDH5α andLactobacillusplantarumBFE 5092 in Quarter-strength Ringer's solution (QSRS) was investigated. ForE. coliDH5α, the temperatures below the optimum growth temperature led to higher UV-C resistant cells, whereas incubation at 45 °C facilitated the UV-C inactivation ofE. coliDH5α. However, no considerably difference in UV-C sensitivity could be observed forL. plantarumBFE 5092 incubated at the different growth temperatures applied. In addition,L. plantarumBFE 5092, being more sensitive in stationary phase, was more resistant to UV-C thanE. coliDH5α. No considerably effect on the inactivation efficiency could be observed for both species with regards to the initial pH value of the growth media. The effect of various temperatures and pH values on the inactivation behavior ofL. plantarumBFE 5092 was also tested and no difference in reduction rates could be observed in the range of 2–40 °C and pH 4.5–7.