摘要
噬菌体污染是乳品工业生产中导致发酵失败的最主要因素。实验使用不同浓度的化学杀菌剂(乙醇、异丙醇、次氯酸钠、过氧乙酸)灭活噬菌体P2并在3 min内完成对其灭活效果的评估。结果显示,随化学杀菌剂浓度的增加,其对噬菌体P2的灭活效果也呈现增加趋势。其中,100%异丙醇可使P2的存活率瞬间下降2.17个对数级;100%乙醇溶液可使其降低1.94个对数级;800 mg/kg次氯酸钠可使噬菌体P2下降3.16个对数级。过氧乙酸对噬菌体P2的灭活效果不明显,0.9%的过氧乙酸仅使13%的噬菌体失活。
Bacteriophage infection is considered as the most important factor leading to the failure of fermentation in the dairy industry. In this experiment, bacteriophage P2 was inactivated by different concentrations of chemical biocides(ethanol, isopropanol, sodium hypochlorite, peracetic acid), and its inactivation effect was evaluated within 3 min. The results showed that the inactivation effect was increased along with the increasing of biocide concentration. 100% isoproponal resulted in a 2.17-log reduction, 100% ethanol caused 1.94-log reduction, whereas treatment with 800 mg/kg sodium hypochlorite resulted in a 3.16-log reduction. However, peracetic acid expressed little inactivation effect,the highest concentration used (0.9%) resulted in only 13% phage inactivated.
作者
马瑞瑞
刘颖
郭静
柴诗雨
孟根其其格
陈霞
MA Ruirui;LIU Ying;GUO Jing;CHAI Shiyu;Menggenqiqige;CHEN Xia(Key Laboratory of Dairy Biotechnology and Engin eering, Ministry of Education,Key Laboratory of Dairy Products Processing, Ministry of Agriculture,Inner Mongolia Agricultural University, Huhhot 010018)
出处
《食品科技》
CAS
北大核心
2019年第3期318-322,共5页
Food Science and Technology
基金
国家自然科学基金项目(31760447
31301517)
内蒙古自治区自然科学基金项目(2017MS0308)
关键词
化学杀菌剂
噬菌体
灭活效果
chemical biocide
phage
inactivation effect
