臭氧水对鲜湿面表面金黄色葡萄球菌的杀菌效果及其储藏安全控制研究
目的 研究臭氧水对鲜湿面中金黄色葡萄球菌的杀菌作用, 及天然抑菌剂对鲜湿面储藏过程中金黄色葡萄球菌的抑制效果。方法 臭氧水浓度为0~20 mg/mL, 处理温度为20~60 ℃, 处理时间为0~20 min, 分析不同条件下臭氧水对鲜湿面表面金黄色葡萄球菌的杀菌效果, 后结合ε-聚赖氨酸的添加量范围为0%~0.03%储藏, 研究抑菌剂对鲜湿面中金黄色葡萄球菌的抑制效果。结果 臭氧水浓度为20 mg/mL, 处理温度为60 ℃, 处理时间为15 min时, 能对金黄色葡萄球菌产生良好的杀菌效果, 该条件下预处理能降低鲜湿面表面的金黄色葡萄球菌至4.3 lgCFU/g, ε-聚赖氨酸的添加量为0.03%时对金黄色葡萄球菌的抑制效果最好。结论 降低鲜湿面表面金黄色葡萄球菌的起始值和储藏中添加抑菌剂结合冷链条件能有效的控制金黄色葡萄球菌的数量, 在鲜湿面加工业中对金黄色葡萄球菌的控制具有一定的指导意义。
Objective To study the bactericidal effect of ozone water on Staphylococcus aureus in fresh-wet surface and the inhibitory effect of natural bacteriostatic agent on Staphylococcus aureus in fresh-wet surface storage. Methods The concentration of ozone water was 020 mg/mL, the treatment temperature was 2060 ℃, and the treatment time was 020 min. The bactericidal effect of ozone water on Staphylococcus aureus on fresh and wet surface was analyzed under different conditions. Then, the inhibition effect of the bacteriostatic agent on staphylococcus aureus on fresh and wet surface was studied by combining with ε-poly-lysine in the range of 0% to 0.03% during storage. Results The concentration of ozone water was 20mg/mL, the treatment temperature was 60℃, and the treatment time was 15min, which could produce a good bactericidal effect on staphylococcus. Pretreatment under this condition could reduce Staphylococcus aureus to 4.3 lgCFU/g on the surface of fresh and wet surfaces, and the best inhibitory effect on Staphylococcus aureuswas when the addition of ε-polylysinewas 0.03%. Conclusion Reducing the initial value of Staphylococcus aureus on the surface of fresh and wet noodles and adding bacteriostatic agents in storage combined with cold chain conditions can effectively control the amount of Staphylococcus aureus. The control of Staphylococcus aureus in the fresh and wet noodle processing industry has certain guiding significance.
标题：臭氧水对鲜湿面表面金黄色葡萄球菌的杀菌效果及其储藏安全控制研究
英文标题：Study on the bactericidal effect of ozone water on Staphylococcus aureus on fresh wet surface and its storage safety control
作者：
索标 河南农业大学食品科学技术学院；农业部大宗粮食加工重点实验室；速冻面米及调制食品河南省工程实验室
侯金会 河南农业大学食品科学技术学院
常玉婷 河南农业大学食品科学技术学院
王瑞 河南农业大学食品科学技术学院
马静一 农业部大宗粮食加工重点实验室
李真 农业部大宗粮食加工重点实验室
黄忠民 速冻面米及调制食品河南省工程实验室
艾志录 河南农业大学食品科学技术学院；农业部大宗粮食加工重点实验室；速冻面米及调制食品河南省工程实验室
中文关键词:鲜湿面,臭氧水,金黄色葡萄球菌,杀菌,天然抑菌剂,抑菌,
英文关键词:fresh noodles,ozone water,Staphylococcus aureus,bactericidal,natural bacteriostatic agent,bacteriostatic,
发表日期：2019-12-11
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