不同并联技术对三七鲜切片表面大肠杆菌的杀菌效果比较

Comparison of the bactericidal effects of different parallel techniques on Escherichia coli on the surface of Panax notoginseng fresh slices

中文关键词:  三七鲜切片  超高压  微酸性电解水  热处理  并联处理  协同效应

英文关键词:Panax notoginseng fresh slices  high pressure  slightly acidic electrolyzed water  thermd treatment  parallel treatment  synergistic effect

中文摘要:

      目的 比较超高压(high pressure, HP)、微酸性电解水(slightly acidic electrolyzed water, SAEW)并行联合处理(HP-SAEW)和热处理(thermd treatment, T)、SAEW并行处理(T-SAEW)对三七鲜切片表面大肠杆菌(Escherichia coli, E. coli)的杀菌效应。方法 以三七鲜切片为研究对象, 大肠杆菌为模型菌, 用平板计数法测定表面E. coli菌落数, 探究两种不同并行联合处理方式中不同料液比、时间、有效氯浓度(available chlorine concentration, ACC)、压强、温度对三七鲜切片的杀菌效果, 并分析菌落数变化的协同效应。结果 HP-SAEW并行联合处理对三七鲜切片在ACC (27.6~52.2 mg/L)、压强(98.5~297.5 MPa)、料液比(1.76~5.88 g/mL)、处理时间(5.56~9.48 min)的区间内具有协同效应, 杀菌效果优于其单独处理时杀菌效果之和; T-SAEW并行联合处理对三七鲜切片在ACC (25.44~46.88 mg/L)、温度(39.78~53.85 ℃)、料液比(2.27~4.42 g/mL)、处理时间(5.02~9.84 min)的区间内具有协同效应, 杀菌效果优于其单独处理时杀菌效果之和。结论 并行联合作用在特定参数区间内存在着协同增强效应, T-SAEW并联技术能更有效抑制三七鲜切片表面微生物的生长, 后续可基于此研究鲜三七保鲜贮藏品质变化, 并应用于生产。

英文摘要:

      Objective To compare the bactericidal effects of high pressure (HP), slightly acidic electrolyzed water (SAEW) their combination (HP-SAEW) and thermd treatment (T), slightly acidic electrolyzed water combination treatment (T-SAEW) on Escherichia coli at the surface of Panax notoginseng fresh slices. Methods The E. coli was being used as the model bacteria and the standard plate counting method was adopted to determine the colony count of E. coli. The bactericidal effects of the two parallel treatment methods (HP-SAEW and T-SAEW) on Panax notoginseng fresh slices under different factors (solid-liquid ratio, processing times, available chlorine concentration (ACC), pressure and temperature) were studied and the synergistic effect analysis were further measured. Results The HP-SAEW parallel processing exhibited synergistic effect on the Panax notoginseng fresh sliced within a certain range of ACC (27.6–52.2 mg/L), pressure (98.5–297.5 MPa), solid-liquid ratio (1.76–5.88 g/mL), and processing time (5.56–9.48 min). The bactericidal effect of the HP-SAEW parallel treatment was better than that treated alone (SAEW or HP). The T-SAEW parallel processing exhibited synergistic effect on the Panax notoginseng fresh sliced within a certain range of ACC (25.44–46.88 mg/L), temperature (39.78–53.85 ℃), solid-liquid ratio (2.27–4.42 g/mL), and processing time (5.02–9.84 min). The bactericidal effect of the T-SAEW parallel treatment was better than that treated alone (SAEW or T). Conclusion The parallel combined effect has synergistic enhancement effect in the specific processing parameter range, T-SAEW parallel technology can more effectively inhibit the growth of surface microorganisms in fresh slices. On this basis, the quality change in the storage process of fresh Panax notoginseng can be carried out and applied in the actual production process in the future work.