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The effect of high hydrostatic pressure on the microbiological quality and safety of carrot juice during refrigerated storage

机译：高静水压力对冷藏过程中胡萝卜汁微生物质量和安全性的影响

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摘要

The microbial quality of untreated and pressure-treated carrot juice was compared during storage at 4,8 and 12 ℃. High pressure treatment at 500 MPa and 600 MPa (1 min/20 ℃) reduced the total counts by approximately 4 log CFU ml"' and there was very little growth of the survivors during storage at 4 ℃ for up to 22 days. Total counts increased during storage of pressure-treated juice at 8 ℃ and 12 ℃ but took significantly longer to reach maximum levels compared to the untreated juice. The microflora in the untreated juice consisted predominantly of Gram-negative bacteria, identified as mostly Pantoea spp., Erwinia spp. and Pseudomonas spp. Initially the pressure-treated juice contained low numbers of spore-forming bacteria (Bacillus spp. and Paenibacillus spp.) and Gram-positive cocci; the spore-formers continued to dominate during storage. When irradiation-sterilised juice was inoculated with a cocktail of Listeria monocytogenes, numbers decreased during storage at 4 ℃ and 8 ℃ by 1.50 and 0.56 log CFU ml~(-1) respectively. When the inoculated carrot juice was pressure treated (500 MPa/1 min/20 ℃) no L. monocytogenes were found immediately after pressure treatment or during storage at 4,8 and 12 ℃ (>6 log inactivation). In contrast, pressure treatment in TSBYE only resulted in 1.65 log inactivation and survivors grew rapidly. This suggests that the antilisterial effect of carrot juice is enhanced by HPP.
机译：比较了未经处理和经压力处理的胡萝卜汁在4,8和12℃储存期间的微生物质量。在500 MPa和600 MPa（1分钟/ 20℃）的高压处理下，总计数减少了约4 log CFU ml“'，并且在4℃储存长达22天的过程中幸存者的生长很少。与未经处理的果汁相比，在经过8℃和12℃的加压处理的果汁储存过程中，细菌的数量增加了，但是达到最高水平所需的时间却明显更长。最初经过加压处理的果汁中含有少量芽孢形成菌（芽孢杆菌和Paenibacillus菌）和革兰氏阳性球菌；在储存过程中，芽孢形成菌继续占主导地位。用单核细胞增生李斯特氏菌鸡尾酒接种，在4℃和8℃储存期间分别减少1.50和0.56 log CFU ml〜（-1）；当胡萝卜汁经过加压处理（500 MPa / 1 min / 20℃）时，数量减少。 ）加压处理后或在4,8和12℃储存期间（> 6 log失活）没有立即发现单核细胞增生李斯特菌。相反，TSBYE中的压力处理仅导致1.65 log失活，幸存者迅速生长。这表明HPP增强了胡萝卜汁的抗李斯特菌作用。

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  • 来源
    《Food microbiology》 |2012年第1期|p.205-212|共8页
  • 作者

    Margaret F. Patterson; Alan M. McKay; Malachy Connolly; Mark Linton;

  • 作者单位

    Food Microbiology Branch, Agriculture, Food and Environmental Science Division, Agri-Food and Biosciences Institute, Newforge Lane, Belfast BIS 5PX, Northern Ireland, UK;

    Food Microbiology Branch, Agriculture, Food and Environmental Science Division, Agri-Food and Biosciences Institute, Newforge Lane, Belfast BIS 5PX, Northern Ireland, UK;

    Food Microbiology Branch, Agriculture, Food and Environmental Science Division, Agri-Food and Biosciences Institute, Newforge Lane, Belfast BIS 5PX, Northern Ireland, UK;

    Food Microbiology Branch, Agriculture, Food and Environmental Science Division, Agri-Food and Biosciences Institute, Newforge Lane, Belfast BIS 5PX, Northern Ireland, UK;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    listeria monocytogenes; escherichia coli; shelf-life; lactic acid bacteria; high pressure; carrot juice;

    机译：李斯特菌;大肠杆菌;保质期;乳酸菌高压力;胡萝卜汁;

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