CN115997876B - Method for improving spore inactivation rate under ultrahigh pressure cyclic treatment - Google Patents
Method for improving spore inactivation rate under ultrahigh pressure cyclic treatment Download PDFInfo
- Publication number
- CN115997876B CN115997876B CN202310288698.0A CN202310288698A CN115997876B CN 115997876 B CN115997876 B CN 115997876B CN 202310288698 A CN202310288698 A CN 202310288698A CN 115997876 B CN115997876 B CN 115997876B
- Authority
- CN
- China
- Prior art keywords
- ultrahigh pressure
- spores
- treatment
- spore
- bacillus subtilis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention provides a method for improving the spore inactivation rate under ultrahigh pressure cyclic treatment, which comprises the following steps: and circularly carrying out multiple ultrahigh pressure treatments on the spore-containing sample to be treated, wherein the incubation treatment is carried out on the ultrahigh pressure treatment product between the two ultrahigh pressure treatments, and the incubation treatment time is 4-8 hours. The method can effectively kill spores at normal temperature, is particularly suitable for bacillus subtilis spores, has the advantages of simple and convenient operation, short time, high efficiency, low cost and the like, and is suitable for popularization and application.
Description
Technical Field
The present invention relates to the field of biology. In particular, the invention relates to a method for improving the spore inactivation rate under ultrahigh pressure cyclic treatment.
Background
Spores are dormancy bodies formed by bacillus and clostridium under the condition of nutrition deficiency, have extremely strong resistance to external stress, and are difficult to kill in the sterilization process. Spores in food can sense the external environment, germinate and grow to restore metabolism and macromolecular substance synthesis capacity when the conditions are proper, and grow and reproduce after being converted into bacterial vegetative cells, so that food spoilage and food-borne diseases are caused, and the health of a human body is seriously endangered.
The ultra-high pressure processing technology (High Pressure Processing, HPP) is a non-thermal processing technology, which is to put food into a flexible container for packaging, then immerse the food in water, oil or other liquid pressure medium, and to carry out 100-1000 MPa pressure treatment, thus achieving the purposes of sterilization, enzyme deactivation and food processing at normal temperature or lower temperature. The ultrahigh pressure can effectively kill microorganism nutrients, but has limited killing effect on spores, and cannot achieve the effect of effectively killing spores.
Thus, the method of killing spores using ultra-high pressure is still under investigation.
Disclosure of Invention
The present invention aims to solve at least to some extent one of the technical problems existing in the prior art. The invention provides a method for killing spores and a method for killing bacillus subtilis spores, which can effectively kill spores at normal temperature, is particularly suitable for bacillus subtilis spores, has the advantages of simple and convenient operation, short time, high efficiency, low cost and the like, and is suitable for popularization and application.
In one aspect of the invention, a method of killing spores is provided. According to an embodiment of the invention, the method comprises: circularly carrying out ultrahigh pressure treatment on a sample to be treated containing spores for a plurality of times; and incubating the ultrahigh pressure treatment product between the two ultrahigh pressure treatments, wherein the incubation time is 4-8 hours.
The inventors have found that the use of cyclic ultra-high pressure treatment of spores helps to inactivate the spores. Further, the product of the ultrahigh pressure treatment is incubated for 4-8 hours between the two ultrahigh pressure treatments, so that the inactivation rate of spores can be remarkably improved, and the effect is excellent. Meanwhile, the times and time of ultrahigh pressure treatment are reduced, the killing efficiency is improved, and the cost is reduced.
According to the embodiment of the invention, the spore killing method can also have the following additional technical characteristics:
according to an embodiment of the invention, the spore is selected from bacillus subtilis spore, bacillus licheniformis spore or bacillus cereus spore. The inventor finds that better killing effect can be achieved by adopting circulating ultrahigh pressure treatment to the three spores, wherein the killing effect of bacillus subtilis spores is better.
According to the embodiment of the invention, the pressure of the ultrahigh pressure treatment is 400-550 MPa, and the time of single ultrahigh pressure treatment is 5-15 minutes; the pressure of the ultra-high pressure treatment is the same each time. Therefore, the killing effect can be further improved, the reaction can be carried out at normal temperature, and the influence of high temperature on the quality of the sample to be tested is avoided.
According to the embodiment of the invention, the number of the circulation times is 1-3. The spores can be effectively killed by carrying out 1-3 times of circulating ultrahigh pressure treatment on the spores.
According to the embodiment of the invention, the temperature of the incubation treatment is 30-40 ℃. Thus, the spore killing effect is better. Meanwhile, the influence of high temperature on food nutrition or flavor ingredients is reduced, and the nutritional value and flavor taste are improved.
In yet another aspect of the invention, the invention provides a method of killing bacillus subtilis spores. According to an embodiment of the invention, the method comprises: carrying out ultrahigh pressure treatment on a sample to be treated containing bacillus subtilis spores under the pressure of 500MPa for 10 minutes to obtain a treated product; incubating the treated product at 37 ℃ for 6 hours to obtain an incubated product; the incubation product was subjected to ultra-high pressure treatment at 500MPa pressure for 10 minutes. The inventor obtains the above-mentioned preferred condition through a large number of experiments, from this, can kill bacillus subtilis spore effectively, avoid the high temperature to wait to examine sample quality and influence, reduce the number of times and the time of superhigh pressure treatment, improve and kill efficiency, reduce cost is suitable for wide application.
The beneficial effects are that:
1. according to the invention, bacterial spores are treated under the circulating pressure for the first time, and incubation treatment is carried out between two times of ultrahigh pressure treatment, so that the bacillus killing effect is remarkable, the method is particularly suitable for bacillus subtilis spores, and the 5-6 logarithm killing effect can be realized. The increase in cycle interval time can significantly improve the spore killing effect compared to continuous cycle pressure treatment.
2. The ultrahigh pressure circulation treatment can effectively reduce the temperature in the food sterilization process and improve the food quality. The traditional ultrahigh pressure sterilization needs to be combined with higher temperature (> 80 ℃), which can cause food excessive processing and result in the reduction of food nutrition quality. The whole-course treatment temperature in the invention is not more than about 42 ℃, so that the sterilization strength is greatly reduced, and the maintenance of the food quality is facilitated.
Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.
Drawings
The foregoing and/or additional aspects and advantages of the invention will become apparent and may be better understood from the following description of embodiments taken in conjunction with the accompanying drawings in which:
FIG. 1 shows a schematic representation of the effect of different treatment conditions on spore numbers according to an embodiment of the invention;
fig. 2 shows a schematic diagram of temperature change during ultra-high pressure treatment according to an embodiment of the present invention.
Detailed Description
The scheme of the present invention will be explained below with reference to examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the present invention and should not be construed as limiting the scope of the invention. The examples are not to be construed as limiting the specific techniques or conditions described in the literature in this field or as per the specifications of the product. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
Example 1
In this example, the bacillus subtilis spores were each treated as followsBacillus subtilisB.S) Bacillus cereus sporesBacillus cereusB.C) bacillus licheniformis sporesBacillus licheniformisB.L) treatment:
1. carrying out ultrahigh pressure treatment on sterile water containing spores under the pressure of 500MPa for 10 minutes to obtain a treated product;
2. incubating the treated product at 37 ℃ for 6 hours to obtain an incubated product;
3. the incubated product was subjected to ultra-high pressure treatment at 500MPa for 10 minutes.
Comparative example 1
In this comparative example, bacillus subtilis spores, bacillus cereus spores, bacillus licheniformis spores were treated, respectively, according to the following method:
1. the sterile water containing spores was subjected to ultra-high pressure treatment at a pressure of 500MPa for 20 minutes.
Comparative example 2
In this comparative example, bacillus subtilis spores, bacillus cereus spores, bacillus licheniformis spores were treated, respectively, according to the following method:
1. carrying out ultrahigh pressure treatment on sterile water containing spores under the pressure of 500MPa for 10 minutes; decompression;
2. the sterile water containing spores was subjected to ultra-high pressure treatment at a pressure of 500MPa for 10 minutes.
Example 2
1. Bacterial colonies were counted for the blank (bacillus subtilis spores without any treatment), the bacterial solutions treated in example 1, comparative example 1 and comparative example 2, respectively, and the results are shown in fig. 1. It can be seen that the inactivation effect can be effectively improved by performing the ultra-high pressure treatment in the cycle of example 1 for 2 times and performing the incubation treatment during the cycle interval, compared to the direct ultra-high pressure treatment in the comparative example 1 and the cycle of comparative example 2.
2. The system temperature changes in the ultra-high pressure treatment process of example 1 and comparative example 1-2 are shown in FIG. 2, the system temperature increases in the pressure increasing process, then the temperature is maintained for a certain time, and the system temperature suddenly decreases in the pressure decreasing process. It can be seen that the whole process treatment temperature is not more than 40.5 ℃, so that the sterilization intensity is greatly reduced, and the maintenance of the food quality is facilitated.
While embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and not to be construed as limiting the invention, and that variations, modifications, alternatives and variations may be made to the above embodiments by one of ordinary skill in the art within the scope of the invention.
Claims (1)
1. A method of killing bacillus subtilis spores, comprising:
carrying out ultrahigh pressure treatment on a sample to be treated containing bacillus subtilis spores under the pressure of 500MPa for 10 minutes to obtain a treated product;
incubating the treated product at 37 ℃ for 6 hours to obtain an incubated product;
the incubation product was subjected to ultra-high pressure treatment at 500MPa pressure for 10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310288698.0A CN115997876B (en) | 2023-03-23 | 2023-03-23 | Method for improving spore inactivation rate under ultrahigh pressure cyclic treatment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310288698.0A CN115997876B (en) | 2023-03-23 | 2023-03-23 | Method for improving spore inactivation rate under ultrahigh pressure cyclic treatment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115997876A CN115997876A (en) | 2023-04-25 |
| CN115997876B true CN115997876B (en) | 2023-06-27 |
Family
ID=86033908
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310288698.0A Active CN115997876B (en) | 2023-03-23 | 2023-03-23 | Method for improving spore inactivation rate under ultrahigh pressure cyclic treatment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115997876B (en) |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1679982A4 (en) * | 2003-11-03 | 2007-11-21 | Commw Scient Ind Res Org | Spore inactivation process |
| JP4872048B2 (en) * | 2007-11-14 | 2012-02-08 | 株式会社あじかん | Method for germinating spores and method for sterilizing spores using the same |
| CN101828657B (en) * | 2010-04-14 | 2013-07-10 | 潘见 | Two-step ultrahigh-pressure sterilization method of liquid matter |
| CN104431948B (en) * | 2014-12-18 | 2016-07-13 | 四川园香园味业有限公司 | A kind of sterilization and anticorrosion method of soy sauce |
| CN108077711A (en) * | 2017-12-26 | 2018-05-29 | 北京爱果坊科技有限公司 | Sterilizing methods and sprouting bacteriostatic agent |
-
2023
- 2023-03-23 CN CN202310288698.0A patent/CN115997876B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN115997876A (en) | 2023-04-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Syed et al. | Pulsed electric field technology in food preservation: a review | |
| RU2174361C2 (en) | Method of sterilizing nonmilk low-acidity product | |
| Ballestra et al. | Influence of pressurized carbon dioxide on the thermal inactivation of bacterial and fungal spores | |
| Uchida et al. | Alicyclobacillus acidoterrestris spore inactivation by high pressure combined with mild heat: Modeling the effects of temperature and soluble solids | |
| JP3062489B2 (en) | Food sterilization method | |
| Hiremath et al. | High‐pressure destruction kinetics of spoilage and pathogenic microorganisms in mango juice | |
| Silva | Differences in the resistance of microbial spores to thermosonication, high pressure thermal processing and thermal treatment alone | |
| Rao et al. | Effect of high-pressure CO2 processing on bacterial spores | |
| Put et al. | Disintegration and organoleptic deterioration of processed strawberries caused by the mould Byssochlamys nivea | |
| CN116019190A (en) | Method for killing bacillus subtilis spores by combined treatment under different pressures | |
| Martín-Belloso et al. | Enzymatic inactivation by pulsed electric fields | |
| Palou et al. | Innovative fruit preservation methods using high pressure | |
| CN115997876B (en) | Method for improving spore inactivation rate under ultrahigh pressure cyclic treatment | |
| Vicente et al. | Electricity effects on microorganisms and enzymes | |
| Ghafurian Nasab et al. | Optimization of gamma aminobutyric acid production using high pressure processing (HPP) by Lactobacillus brevis PML1 | |
| KR20160115965A (en) | Production method for reduced-carbohydrate health food product | |
| FURUKAWA et al. | Effect of temperature on the inactivation of Bacillus stearothermophilus IFO12550 spores by low hydrostatic pressure treatment | |
| Ramadhani et al. | The effects of ultrasound and ultrasound combined thermal treatment on the resistance of mold spores (Paecilomyces variotii) in orange juice | |
| CN116286783B (en) | Method for improving germination rate of ultra-high pressure deep dormancy spores | |
| US3025168A (en) | Preservation of canned meats | |
| JP3998125B2 (en) | Bacterial spore resistance reduction method | |
| Santos et al. | Glucono-δ-lactone and citric acid as acidulants for lowering the heat resistance of Clostridium sporogenes PA 3679 in HTST working conditions | |
| KR100894539B1 (en) | Pretreatment of miscellaneous cereals | |
| Katsaros et al. | Engineering and Nonthermal Technologies: Process Optimization Through Kinetic Modelling | |
| Essers et al. | Role of fungi in cyanogens removal during solid substrate fermentation of cassava |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |