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首页> 外文期刊>British Food Journal >Incidence and survival of Bacillus sporothermodurans during processing of UHT milk
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Incidence and survival of Bacillus sporothermodurans during processing of UHT milk

机译：超高温灭菌牛奶加工过程中芽孢芽孢杆菌的发生率和存活率

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Purpose - The presence of Bacillus sporothermodurans in retail UHT milk along with milk from different points of a processing line was determined. This paper aims to investigate the effect of chilling, preheating, UHT, reprocessing and H_2O_2 individually and in combination on the survival of B. sporothermodurans in broth. Design/methodology/approach - Standard plate counts were conducted for all milk samples and isolates from UHT milk were characterised using PCR. BS vegetative cells and spores in broth were subjected to various stresses encountered, during UHT processing of milk. Survival counts were conducted after all treatments. Findings - B. sporothermodurans was detected in retail UHT milk packs from only one processor. UHT treatment at 140°C for 4s eliminated B. sporothermodurans in broth. The combination of chilling and UHT was more effective in eliminating B. sporothermodurans spores than UHT treatment alone. H_2O_2 was also effective in eliminating B. sporothermodurans spores after 15min of exposure. The adopted real time (RT) PCR with SYBR Green method was effective for the confirmation of B. sporothermodurans. Originality/value - This research is the first to be conducted with regards to the detection of B. sporothermodurans in UHT milk in South Africa and determining the effect of UHT processing stresses on their survival. These results can be used to design processing parameters so as to effectively eliminate B. sporothermodurans spores during UHT processing. This research is the first in which RT PCR with SYBR Green has been used to characterise B. sporothermodurans.
机译：目的-确定零售超高温灭菌牛奶中是否存在芽孢芽孢杆菌以及来自生产线不同部位的牛奶。本文旨在研究冷冻，预热，超高温灭菌，后处理和H_2O_2的组合以及它们对肉汤中B. sporothermodurans的存活率的影响。设计/方法/方法-对所有牛奶样品进行标准板计数，并使用PCR对UHT牛奶中的分离物进行鉴定。在牛奶的超高温处理过程中，肉汤中的BS营养细胞和孢子会遇到各种压力。所有治疗后均进行存活计数。发现-仅在一个加工者的零售UHT牛奶包装中检测到孢子双歧杆菌。在140°C下进行UHT处理4s，可消除肉汤中的B. sporothermodurans。冷冻和UHT的组合比单独使用UHT的处理更能有效消除芽孢杆菌的孢子。在暴露15分钟后，H_2O_2还可以有效消除芽孢双歧孢子孢子。 SYBR Green方法采用的实时（RT）PCR对B. sporothermodurans的确证是有效的。原创性/价值-这项研究是针对南非UHT牛奶中B. sporothermodurans的检测以及确定UHT加工压力对其存活的影响而进行的第一项研究。这些结果可用于设计加工参数，从而在UHT加工过程中有效消除芽孢双歧孢子孢子。这项研究是首次使用SYBR Green进行RT PCR鉴定芽孢双歧杆菌的方法。

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