Thermosonication and inactivation of viable putative non-culturable Lactobacillus acetotolerans in beer
Thermosonication and inactivation of viable putative non-culturable Lactobacillus acetotolerans in beer
复制标题
啤酒中假定的不可培养活乙酰耐乳杆菌的热超声处理和灭活
DOI：
10.1002/jib.541
复制
发表时间：
2019
影响因子：
2.6
通讯作者：
Yang Deng
中科院分区：
文献类型：
--
作者：
Hua Yin;Junguang Hao;Yinglian Zhu;Yan Li;Fengwu Wang;Yang Deng
这项工作比较了通过热超声灭活啤酒中呈指数生长的耐醋酸乳杆菌细胞和活的推定不可培养（VPNC）细胞。采用响应曲面法和三因素三水平Box-Behnken设计优化关键工艺参数。三个独立变量为体积功率（2.7、5.8和8.9 W/mL）、温度（40、50和60°C）和处理时间（2、4和6分钟），输出的活细胞数对数减少为L。乙酰耐受细胞呈指数增长或处于VPNC状态。结果表明，在不同声功率-温度-时间组合条件下，L. VPNC状态下的Acetotolerans比指数细胞更能抵抗热超声。这一见解将是有价值的设计适当的热超声条件巴氏杀菌啤酒和其他饮料。© 2018 The Institute of Brewing & Distilling
This work compares the inactivation by thermosonication of exponentially growingLactobacillus acetotoleranscells with viable putative non‐culturable (VPNC) cells in beer. The critical process parameters were optimised using response surface methodology using a three‐factor three level Box–Behnken design. The three independent variables were volumetric power (2.7, 5.8 and 8.9 W/mL), temperature (40, 50 and 60°C) and treatment time (2, 4 and 6 minutes) with the output of log reduction in viable cell number ofL. acetotoleranscells growing exponentially or in the VPNC state. The results showed that under different conditions of volumetric acoustic power–temperature–time combination, cells ofL. acetotoleransin the VPNC state were more resistant to thermosonication than exponential cells. This insight will be of value to the design of appropriate thermosonication conditions to pasteurise beer and other beverages. © 2018 The Institute of Brewing & Distilling