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酸化和渗透压对不同状态肠炎沙门氏菌生长的影响

石育娇 董庆利 刘弘 曹翊婉 刘箐

食品科学2017,Vol.38Issue(4):58-64,7.
食品科学2017,Vol.38Issue(4):58-64,7.DOI:10.7506/spkx1002-6630-201704010

酸化和渗透压对不同状态肠炎沙门氏菌生长的影响

Effect of Acid and Osmotic Pressure on the Growth of Salmonella enteritis in Different States

石育娇 1董庆利 1刘弘 2曹翊婉 1刘箐1

作者信息

  • 1. 上海理工大学医疗器械与食品学院,上海 200093
  • 2. 上海市疾病预防控制中心,上海 200336
  • 折叠

摘要

Abstract

To explore the effect of acid and osmotic pressure on the growth of planktonic and detached cells of Salmonella enteritis,the Baranyi model and modified square root model were used to simulate the growth of S.enteritis in the two states,respectively.The growth of attached cells cultivated for 7 days under different environments was studied as well.The experimental results demonstrated that both the planktonic and detached cells pre-cultivated at 25 ℃ for 72 h showed similar growth rates under most subsequent environmental conditions (P ≥ 0.05).However,the growth curves and growth kinetic parameters of both cells were significantly different (P < 0.05) under four conditions including pH 5.0 + 0.0 g/100 mL NaCl,pH 7.0 + 4.0 g/100 mL NaCl,pH 6.0 + 4.0 g/100 mL NaCl,and pH 5.0 + 4.0 g/100 mL NaCl.Moreover,the first-and second-order models showed high determination coefficient (R2) and low root mean square error,and the model parameters Aw min,pHmin,as well as the evaluation indicators accuracy factor (Af)and deviation factor (Bf) were within the acceptable range under the experimental conditions ofpH 5.0-7.0 and NaCl concentration of 0.0-4.0 g/100 mL.The initial adsorbance quantity of attached cells cultivated at 25 ℃C for 72 h was (5.604 ± 0.117) (lg (CFU/cm2)),and the value reduced gradually with the decrease in pH value or the increase in NaCl concentration after subsequent cultivation for 7 days under different acid and osmotic pressures.Consequently,this research could provide a reference for understanding and controlling the growth of S.enteritis in different states during food processing.

关键词

酸化/渗透压/肠炎沙门氏菌/生理状态

Key words

acid/osmotic pressure/Salmonella enteritis/physiological states

分类

轻工纺织

引用本文复制引用

石育娇,董庆利,刘弘,曹翊婉,刘箐..酸化和渗透压对不同状态肠炎沙门氏菌生长的影响[J].食品科学,2017,38(4):58-64,7.

基金项目

“十二五”国家科技支撑计划项目(2015BAK36B04) (2015BAK36B04)

国家自然科学基金面上项目(31271896 ()

31371776) ()

上海市科委长三角科技联合攻关领域项目(15395810900) (15395810900)

食品科学

OA北大核心CSCDCSTPCD

1002-6630

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