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首页> 外文期刊>Applied Microbiology >Effect of Microwaves on Escherichia coli and Bacillus subtilis
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Effect of Microwaves on Escherichia coli and Bacillus subtilis

机译：微波对大肠杆菌和枯草芽孢杆菌的影响

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摘要

Suspensions of Escherichia coli and Bacillus subtilis spores were exposed to conventional thermal and microwave energy at 2,450 MHz. The degrees of inactivation by the different energy sources were compared quantitatively. During the transient heating period by microwave energy, approximately a 6 log cycle reduction in viability was encountered for E. coli. This reduction was nearly identical to what is expected for the same time-temperature exposure to conventional heating. Heating of B. subtilis spores by conventional and microwave energy was also carried out at 100 C, in ice and for transient heating. The degree of inactivation by microwave energy was again identical to that by conventional heating. In conclusion, inactivation of E. coli and B. subtilis by exposure to microwaves is solely due to the thermal energy, and there is no per se effect of microwaves.
机译：大肠杆菌和枯草芽孢杆菌孢子的悬浮液在2,450 MHz下暴露于常规热能和微波能。定量比较了不同能源的灭活程度。在通过微波能量的短暂加热期间，大肠杆菌的生存能力降低了约6个对数周期。这种减少几乎与在传统加热条件下进行相同时间-温度暴露的预期减少相同。枯草芽孢杆菌孢子的常规加热和微波加热也在100°C的冰中进行，并进行瞬时加热。微波能灭活的程度再次与常规加热相同。总之，通过暴露于微波而使大肠杆菌和枯草芽孢杆菌失活完全是由于热能造成的，而微波本身没有作用。

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