CAJ | 학술논문

研究了超高压对低酸性莴笋罐头中腐败菌的致死特性.采用超高压处理制备低酸性莴笋罐头,从腐败的罐头中自行筛选出6株耐压腐败菌,经鉴定为枯草芽孢杆菌和地衣芽孢杆菌.结合低酸性罐头中常采用的嗜热脂肪芽孢杆菌和致黑梭状芽孢杆菌两种指示菌,在300-500 MPa的条件下比较了以上4种菌的耐压性,结果显示地衣芽孢杆菌更耐压,可作为低酸性食品超高压处理的对象菌,为超高压技术生产低酸性食品奠定了理论基础.
연구료초고압대저산성와순관두중부패균적치사특성.채용초고압처리제비저산성와순관두,종부패적관두중자행사선출6주내압부패균,경감정위고초아포간균화지의아포간균.결합저산성관두중상채용적기열지방아포간균화치흑사상아포간균량충지시균,재300-500 MPa적조건하비교료이상4충균적내압성,결과현시지의아포간균경내압,가작위저산성식품초고압처리적대상균,위초고압기술생산저산성식품전정료이론기출.
The high pressure inactivation of spoilage of low-acid canned lettuce was studied. Firstly, canned let-tuce, a low acid canned food, was produced by high pressure processing (HPP). Then six strains were seperated from the corrupt canned and identified as Bacillus subtilis and Bacillus licheniforms. Considering Bacillus stearother-mophilus and Desulfotomaculum nigrificans also known as typical spoilage of low acid canned, the two strains were studied too. The pressure resistances of spores of the four strains were compared from 300 to 500 MPa. The experi-mental results showed that Bacillus licheniformis is more pressure resistant and can be selected as the target bacteria for HPP. The result can probably be used as the theoretical basis of establishing pressure pasteurization of low-acid canned.