畜牧与饲料科学2024，Vol.45Issue(6)：25-29,5.DOI:10.12160/j.issn.1672-5190.2024.06.004
不同杀菌条件对酸乳清饮料中微生物的影响
The Effect of Different Sterilization Conditions on the Microorganisms of Acid Whey Beverages
摘要
Abstract
[Objective]The aim of this study was to explore the sterilization conditions that can both eliminate pathogenic bacteria and spoilage microorganisms while maximally preserving the viable count of lactic acid bacteria,providing a theoretical reference for optimizing the production process of acid whey beverages.[Method]Acid whey was used to prepare acid whey beverages,and then one control group and three sterilization treatment groups,named A to D,were set up.Group A was the control group without sterilization,group B was sterilized at 65℃ for 30 min,group C was sterilized at 75℃ for 1 min,and group D was sterilized at 75℃ for 3 min.After different sterilization conditions,the total colony counts as well as the numbers of lactic acid bacteria,coliforms,staphylococcus aureus,moulds and yeasts were detected in the acid whey beverages.[Result]The coliform was not detected in the sample of acid whey beverage.The 75℃ for 1 min sterilization group(Group C)could not eliminate all staphylococcus aureus,moulds,and yeast.Both 65℃ for 30 min and 75℃ for 3 min sterilization treatment groups(Group B and D)could completely kill staphylococcus aureus,moulds and yeasts,but the 75℃ for 3min sterilization group(Group D)had a higher survival rate of lactic acid bacteria.[Conclusion]The 75℃ for 3 min sterilization treatment is the optimal sterilization condition among the three groups,which can serve as a reference for optimizing the production and processing process of acid whey beverages.关键词
酸乳清饮料/杀菌条件/微生物/乳酸菌Key words
acid whey beverage/sterilization conditions/microorganism/lactic acid bacteria分类
轻工纺织引用本文复制引用
郑伟,刘璐,史培,乔健敏,傲特更脑日布,李子健,张园园,王莉梅,刘秀丽,李星云,白乌日力嘎,赵俪捷,韩云飞..不同杀菌条件对酸乳清饮料中微生物的影响[J].畜牧与饲料科学,2024,45(6):25-29,5.基金项目
鄂尔多斯市科技计划项目(2022YY029) （2022YY029）
内蒙古自治区科技计划项目(2020GG0093). （2020GG0093）
