CN103284278B - Application of freshly squeezed bayberry juice to killing of staphylococcus aureus - Google Patents
Application of freshly squeezed bayberry juice to killing of staphylococcus aureus Download PDFInfo
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- CN103284278B CN103284278B CN201310242697.9A CN201310242697A CN103284278B CN 103284278 B CN103284278 B CN 103284278B CN 201310242697 A CN201310242697 A CN 201310242697A CN 103284278 B CN103284278 B CN 103284278B
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Abstract
The invention relates to a sterilization method of staphylococcus aureus and particularly discloses application of freshly squeezed bayberry juice to killing of staphylococcus aureus. The application comprises the steps of: firstly, adding the freshly squeezed bayberry juice into a liquid material containing the staphylococcus aureus, evenly mixing the juice with the liquid material, and maintaining pressure of the mixture for 1-1.5 minutes under the high pressure greater than or equal to 10MPa, wherein the volume dose of the freshly squeezed bayberry juice is at least 1 time that of the liquid material containing the staphylococcus aureus. According to the method, the pressure requirements on high-pressure sterilization conditions can be greatly reduced, and the continuous reproduction of microorganisms after sterilization during the storage period is avoided.
Description
Technical field
The present invention relates to the sterilization of a kind of staphylococcus aureus, particularly relate to the application of fresh squeezing cranberry juice in killing staphylococcus aureus.
Background technology
Technology of Ultra-high Pressure Sterilization is the focus of recent domestic food product sterilization technology research field, is best suited for one of sterilization technology of industrialization, is also that in industrialization sterilization processing technique, alternative thermally-sterilized best-of-breed technology one of is selected.Technology of Ultra-high Pressure Sterilization is for thermal sterilization technology, and its maximum advantage can realize normal temperature sterilization exactly, and the nutritional quality impact of food product is significantly less than to thermal sterilization, and the organoleptic qualities such as color, smell of retained product itself farthest.
Yet a large amount of research finds that ultrahigh-pressure sterilization still comes with some shortcomings, as conventionally higher in realized the required pressure of complete sterilizing, this stress level that need reach extra-high tension unit is had relatively high expectations, and then increases the equipment cost input of actual production process.Therefore, be necessary to research and develop a kind of can with collaborative, the simple and easy to do sterilizing treatmenting process of Technology of Ultra-high Pressure Sterilization, make to reduce in actual production process the pressure requirement to ultrahigh-pressure sterilization condition.
Summary of the invention
The technical problem to be solved in the present invention is to provide the application of a kind of fresh squeezing cranberry juice in killing staphylococcus aureus (representative gram-positive bacteria); Adopt the method can greatly reduce the pressure requirement to high pressure sterilization condition; And avoided microorganism after sterilization to breed in the continuation of duration of storage.
In order to solve the problems of the technologies described above, the invention provides the application of a kind of fresh squeezing cranberry juice in killing staphylococcus aureus.
The improvement of the application as fresh squeezing cranberry juice of the present invention in killing staphylococcus aureus: first adding fresh squeezing cranberry juice containing in the liquid object of staphylococcus aureus, after evenly mixing, pressurize is processed 1 ~ 1.5 minute under the high pressure of >=10MPa;
The volume of fresh squeezing cranberry juice is at least 1 volume times containing the liquid object of staphylococcus aureus.
At room temperature, room temperature generally refers to 10 ~ 25 ℃ to foregoing.
Remarks explanation: in the present invention, the volume of fresh squeezing cranberry juice is 1 volume times containing the liquid object of staphylococcus aureus, and pressurize is processed 1 ~ 1.5 minute under the high pressure of 10MPa; When meeting above-mentioned 2 conditions simultaneously, just can realize under the condition that reduces pressure and effectively kill staphylococcus aureus; And avoided microorganism after sterilization to breed in the continuation of duration of storage.Now, then increase the volumetric usage of fresh squeezing cranberry juice, or improve pressure; Within the shelf-life of 20 days, can not improve bactericidal effect; From economy angle, we are set as yes 1 ~ 10 volume times containing the liquid object of staphylococcus aureus by the volume of fresh squeezing cranberry juice; Pressure setting is 10 ~ 100MPa.
Further improvement as fresh squeezing cranberry juice of the present invention in the application in killing staphylococcus aureus: the preparation method of fresh squeezing cranberry juice is: after new arbutus is squeezed the juice, gained juice is got supernatant through 8000 ~ 12000 revs/min after centrifugal 15 ~ 25 minutes, and described supernatant is fresh squeezing cranberry juice.
In order to verify that fresh squeezing cranberry juice of the present invention coordinates lower pressure (minimum is 10MPa) just can realize and kill staphylococcus aureus, inventor has carried out following demonstration test:
(content of staphylococcus aureus is: 1.67 * 10 using fresh squeezing cranberry juice as natural additive, to add the staphylococcus aureus bacterium liquid of preparing with pure water
7cfu/ml) in, and carry out super-pressure (pressure>=10MPa) and process, and then make bacterium liquid reach storage period (being generally 20 days) by the effect of sterilizing.Novelty of the present invention with regard to be to have solved other method for disinfection after insurmountable sterilization microorganism at duration of storage, continue the problem of breeding.
After adopting the inventive method to process, the residual of the microorganism in bacterium liquid can be gradually reduced to 0(storage period sterilizing at duration of storage).
The specific embodiment
By staphylococcus aureus (26 type) activation, (activation is conventional method, for example can be according to change > > (the microorganism journal of Escherichia coli and aureus cell membrane permeability in < < microwave disinfection process openly, 04 phase in 2007) or Manufacture and application > > (the Chinese agriculture publishing house of < < microbiological culture media, Chen Tianshou work, 1995) or the method for Chinese common micro-organisms culture presevation administrative center (CGMCC) microorganism instruction book activate) after be seeded to pure water, make the bacterium colony concentration of bacterium liquid in pure water reach 10
7more than cfu/ml.
Staphylococcus aureus (26 type) is conventional bacterial classification, for example can be purchased from Chinese common micro-organisms culture presevation administrative center (numbering: ATCC 6538).
After new arbutus is squeezed the juice, the juice of gained is got supernatant through 10000 revs/min after centrifugal 20 minutes, this supernatant is fresh squeezing cranberry juice, press fresh squeezing cranberry juice and bacterium liquid respectively according to 0.5:1(in contrast), 1:1, 10:1, the volume ratio of 100:1 adds respectively in above-mentioned bacterium liquid, then under room temperature (20 ℃), adopt respectively 7Mpa(contrast), 10 Mpa, 100 Mpa, the super-pressure machined parameters of the dwell time of the pressure of 1000 Mpa and 1 min is processed, relatively after different disposal and duration of storage (reserve temperature is room temperature storage, 20 ℃) staphylococcus aureus residual quantity, table 1 is the correction data of above-mentioned experiment.
The residual quantity of table 1 staphylococcus aureus (cfu/ml of unit)
(content of initial staphylococcus aureus is: 1.67 * 10
7cfu/ml)
Visible, when the long-pending ratio >=1:1 of fresh squeezing cranberry juice and bacteria liquid and pressure >=10MPa, mentioned microorganism in bacterium liquid is residual can be gradually reduced to 0(storage period sterilizing at duration of storage).And when volume ratio and pressure are less than above-mentioned value, the microorganism in bacterium liquid can not directly be killed on the one hand, at duration of storage, also there is the phenomenon that continues breeding on the one hand.
Finally, it is also to be noted that, what more than enumerate is only several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, can also have many distortion.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention, all should think protection scope of the present invention.
Claims (2)
1. the application of fresh squeezing cranberry juice in killing staphylococcus aureus, is characterized in that: first containing in the liquid object of staphylococcus aureus, adding fresh squeezing cranberry juice, after evenly mixing, under the high pressure of 10～100MPa, pressurize is processed 1～1.5 minute; Then storage, thus reach storage period by the effect of sterilizing; Described storage period is 20 days;
The volume of described fresh squeezing cranberry juice is 1～10 volume times containing the liquid object of staphylococcus aureus.
2. the application of fresh squeezing cranberry juice according to claim 1 in killing staphylococcus aureus, it is characterized in that: the preparation method of described fresh squeezing cranberry juice is: after new arbutus is squeezed the juice, gained juice is got supernatant through 8000～12000 revs/min after centrifugal 15～25 minutes, and described supernatant is fresh squeezing cranberry juice.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310242697.9A CN103284278B (en) | 2013-06-17 | 2013-06-17 | Application of freshly squeezed bayberry juice to killing of staphylococcus aureus |
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| CN201310242697.9A CN103284278B (en) | 2013-06-17 | 2013-06-17 | Application of freshly squeezed bayberry juice to killing of staphylococcus aureus |
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| CN103284278B true CN103284278B (en) | 2014-11-26 |
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| CN108669220A (en) * | 2018-04-14 | 2018-10-19 | 浙江大学 | The method of Waxberry preservation |
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| US6225304B1 (en) * | 1999-02-17 | 2001-05-01 | Pharmaceutical Solutions, Inc. | Soluble forms of amoxicillin and treatment of animals |
| CN100409901C (en) * | 2004-06-21 | 2008-08-13 | 王盛民 | Superhigh pressure water jetting sterilizing method |
| CN1792179A (en) * | 2005-12-28 | 2006-06-28 | 金华职业技术学院 | Antistaling agent for fruits or vegetable, and its prepn. method |
| KR100889922B1 (en) * | 2006-11-09 | 2009-03-24 | 김경미 | Method of making anti-bacterial material |
| CN101647474B (en) * | 2009-09-17 | 2012-09-19 | 中国计量学院 | Plant-derived bacteriostatic extractive and application thereof |
| BRPI1002602A2 (en) * | 2010-05-21 | 2012-02-07 | Vieira Francisco Jose Duarte | process and equipment for sterilizing and withdrawing oxygen from liquid foods at low temperature by decompression and / or large linear or rotary accelerations |
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