食品科学2024，Vol.45Issue(11)：210-216,7.DOI:10.7506/spkx1002-6630-20230701-004
微酸性电解水-超声波并行联合处理对鲜切生菜表面大肠杆菌杀菌效果的影响
Bactericidal Effect of Combined Slightly Acidic Electrolyzed Water and Ultrasonic Treatment against Escherichia coli on Fresh-Cut Lettuce
摘要
Abstract
This study aimed to investigate the bactericidal effect and dynamics of slightly acidic electrolyzed water(SAEW)combined with ultrasonic(US)treatment on Escherichia coli on fresh-cut lettuce.Fresh-cut lettuce was treated with SAEW-US under different conditions of solid/liquid ratio(1∶5,1∶10 and 1∶15(g/mL))and temperature(25,35 and 45 ℃).The colony number of E.coli on lettuce was determined by the plate counting method,and the synergistic effect of combined treatment with SAEW and US on reducing the colony number of E.coli was determined and kinetically analyzed.The sublethal damage of SAEW-US treated E.coli was detected by flow cytometry and the double-layer culture counting method.The results showed that the efficacy of SAEW-US treatment in killing E.coli was significantly better than that of SAEW treatment(P＜0.05),and increased with treatment time,solid/liquid ratio and temperature.SAEW-US treatment had a synergistic effect on killing E.coli,and the sterilization process followed a first-order kinetic model.Moreover,SAEW-US treatment reduced the rate of sublethal damage of E.coli.The results of this study will provide a theoretical basis for the sterilization of fresh agricultural products.关键词
微酸性电解水/超声波/并行联合处理/大肠杆菌杀菌动力学/协同效应Key words
slightly acidic electrolyzed water/ultrasonic/combined treatment/Escherichia coli bactericidal kinetics/synergistic effect分类
轻工纺织引用本文复制引用
高晴,刘培红,冉苒,范江平,和劲松..微酸性电解水-超声波并行联合处理对鲜切生菜表面大肠杆菌杀菌效果的影响[J].食品科学,2024,45(11):210-216,7.基金项目
国家自然科学基金地区科学基金项目(32060573) （32060573）
云南省重大科技专项计划项目(202202AE090019) （202202AE090019）
云南省农业基础研究联合专项面上项目(202301BD070001-106) （202301BD070001-106）
