Combined effects of ultra-high hydrostatic pressure and mild heat on the inactivation of Bacillus subtilis

Meng Jun Gong Yi Qian Ping Yu Jian-Yong Zhang Xiao-Juan Lu Rongrong · 2016

阅读量：46

结合失活

期刊名称：

LWT - Food Science and Technology 2016 年 68 卷

发表日期：

2016.05.01

摘要：

Effects of combined ultra-high hydrostatic pressure and mild heat (HPMH) treatments on the food-borne microorganism Bacillus subtilis were evaluated in this study. The B. subtilis culture (counted spores less than 2 log [CFU/mL]) was subjected to 100-500 MPa at 40 ?°C-60 ?°C for 15 min at pH 7.0. Treatment with HPMH increased membrane permeability by 10%-89% as determined by the uptake of propidium iodide. Changes in membrane lipids, proteins and DNA were detected in regions 3000 to 2800 cm