JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 37 Issue 5
October 2022
Article Contents
ZHANG Yilin, LIU Jingfei, REN Mengmeng, et al. The bactericidal effect of petit-high pressure CO2 on Pseudomonas deceptionensis CM2[J]. Journal of Light Industry, 2022, 37(5): 24-31. doi: 10.12187/2022.05.003
Citation: ZHANG Yilin, LIU Jingfei, REN Mengmeng, et al. The bactericidal effect of petit-high pressure CO2 on Pseudomonas deceptionensis CM2[J]. Journal of Light Industry, 2022, 37(5): 24-31. doi: 10.12187/2022.05.003 shu

The bactericidal effect of petit-high pressure CO2 on Pseudomonas deceptionensis CM2

  • Received Date: 2021-10-21
    Accepted Date: 2022-03-21
  • This paper aimed to investigate the bactericidal effect of petit-high pressure carbon dioxide (p-HPCD) against Pseudomonas deceptionensis CM2 isolated from chicken as a function of CO2 pressure or process time. The results showed that the bactericidal effect of p-HPCD on P.deceptionensis CM2 gradually enhanced with increasing CO2 pressure or prolonging process time. After p-HPCD treatment under 1.3 MPa at 25 ℃ for 2 h, 4 h and 6 h, the populations of P.deceptionensis CM2 were decreased by 1.48 log10 CFU/mL, 3.11 log10 CFU/mL and 3.55 log10 CFU/mL, respectively. p-HPCD treatment under 1.3 MPa at 25 ℃ for 4 h resulted in obvious shrinkage and cracks on the surface of P.deceptionensis CM2 cells. Moreover, p-HPCD treatment caused the leakage of nucleic acids and proteins from P.deceptionensis CM2 cells. Cell membrane permeability and membrane potential also significantly changed after p-HPCD treatment.
  • 加载中
    1. [1]

      刘育颖.非热杀菌技术在鲜榨果汁加工中的应用研究[J].食品科技,2019,44(8):87-90.

    2. [2]

      刘悦,贺稚非,李洪军,等.非热杀菌技术在肉及肉制品中的应用研究进展[J].肉类研究,2020,34(10):88-95.

    3. [3]

      KUSTYAWATI M E,PRATAMA F,RIZAL S,et al.Quality and shelf life of white shrimp (Litopenaeus vannamei) processed with High-pressure carbon dioxide (HPCD) at subcritical and supercritical states[J].Journal of Food Quality,2021,2021:6649583.

    4. [4]

      吴志东,高安平,任彩霞,等.非热杀菌技术在乳制品加工中的应用研究进展[J].中国乳业,2021(1):53-55.

    5. [5]

      XIANG Q S,FAN L M,LI Y F,et al.A review on recent advances in plasma-activated water for food safety:Current applications and future trends[J].Critical Reviews in Food Science and Nutrition,2020(3):1-19.

    6. [6]

      YU T H,NIU L Y,IWAHASHI H.High-pressure carbon dioxide used for pasteurization in food industry[J].Food Engineering Reviews,2020,12(1):364-380.

    7. [7]

      ZONG W,DUAN J,ZHAO G Y.Effects of dense phase-CO2 treatments on microflora,enzymes and browning of Chinese winter jujube juice[J].Advance Journal of Food Science&Technology,2015,7(9):681-684.

    8. [8]

      廖红梅,周林燕,廖小军,等.高密度二氧化碳对牛初乳的杀菌效果及对理化性质影响[J].农业工程学报,2009,25(4):260-264.

    9. [9]

      史智佳,李兴民,刘毅,等.高压二氧化碳杀菌技术及在鲜肉中应用研究进展[J].食品工业科技,2009,30(3):330-333.

    10. [10]

      MARSZALEK K,SKAPSKA S,WOZNIAK L,et al.Application of supercritical carbon dioxide for the preservation of strawberry juice:Microbial and physicochemical quality, enzymatic activity and the degradation kinetics of anthocyanins during storage[J].Innovative Food Science&Emerging Technologies,2015,32:101-109.

    11. [11]

      CAPPELLETTI M,FERRENTINO G,ENDRIZZI I,et al.High pressure carbon dioxide pasteurization of coconut water:A sport drink with high nutritional and sensory quality[J].Journal of Food Engineering,2015,145:73-81.

    12. [12]

      NIU L Y,NOMURA K,IWAHASHI H,et al.Urea cycle is enhanced by petit-high pressure carbon dioxide stress in yeast Saccharomyces cerevisiae[J].High Pressure Research,2017,37(1):70-77.

    13. [13]

      SPILIMBERGO S,DEHGHANI F,BERTUCCO A,et al.Inactivation of bacteria and spores by pulse electric field and high pressure CO2 at low temperature[J].Biotechnology and Bioengineering,2003,82(1):118-125.

    14. [14]

      KOBAYASHI F,ODAKE S.Intracellular acidification and damage of cellular membrane of Saccharomyces pastorianus by low-pressure carbon dioxide microbubbles[J].Food Control,2017,71:365-370.

    15. [15]

      楠部真崇.微高圧炭素ガス殺菌と無添加調味梅干しの開発[J].食品と容器,2015,56:736-742.

    16. [16]

      谢美娟,何向丽,杜娟,等.冷鲜鸡胸肉中2种优势腐败菌的分离鉴定[J].食品科技,2018(8):330-335.

    17. [17]

      XIANG Q S,LIU X F,LI J G,et al.Effects of dielectric barrier discharge plasma on the inactivation of Zygosaccharomyces rouxii and quality of apple juice[J].Food Chemistry,2018,254:201-207.

    18. [18]

      相启森,张嵘,杜桂红,等.等离子体活化水对沙门氏菌的灭活作用及机制研究[J].食品工业科技,2021,42(8):138-143.

    19. [19]

      NIU L Y,WU Z H,YANG L R,et al.Antimicrobial effect of UVC light-emitting diodes against Saccharomyces cerevisiae and their application in orange juice decontamination[J].Journal of Food Protection,2021,84(1):139-146.

    20. [20]

      沈培奇.加压CO2在生理盐水中的杀菌效果研究[J].食品安全导刊,2015(30):43.

    21. [21]

      ALPAS H.Variation in resistance to hydrostatic pressure among strains of food-borne pathogens[J].Applied and Environmental Microbiology,1999,65(9):4248-4251.

    22. [22]

      XU F Y,FENG F M,SUI X,et al.Inactivation mechanism of Vibrio parahaemolyticus via supercritical carbon dioxide treatment[J].Food Research International,2017,100:282-288.

    23. [23]

      周先汉,邹旭鹏,曾庆梅,等.高压CO2杀灭大肠杆菌的杀菌机理研究[J].食品科学,2012,33(19):11-16.

    24. [24]

      刘骁,李云菲,王雯雯,等.紫外发光二极管对P.deceptionensis CM2杀菌作用及机制[J].食品工业,2021,42(8):150-154.

    25. [25]

      KIM S R,RHEE M S,KIM B C,et al.Modeling of the inactivation of Salmonella typhimurium by supercritical carbon dioxide in physiological saline and phosphate-buffered saline[J].Journal of Microbiological Methods,2007,70(1):132-141.

    26. [26]

      GARCIA-GONZALEZ L,GEERAERD A H,SPILIMBERGO S,et al.High pressure carbon dioxide inactivation of microorganisms in foods:The past,the present and the future[J].International Journal of Food Microbiology,2007,117(1):1-28.

    27. [27]

      SAMANTA A,PAUL B K,GUCHHAIT N.Photophysics of DNA staining dye propidiumiodide encapsulated in biomimetic micelle and genomic fish sperm DNA[J].Journal of Photochemistry&Photobiology B Biology,2012,109:58-67.

    28. [28]

      LI H,XU Z Z,ZHAO F,et al.Synergetic effects of high-pressure carbon dioxide and nisin on the inactivation of Escherichia coli and Staphylococcus aureus[J].Innovative Food Science&Emerging Technologies,2016,33:180-186.

    29. [29]

      BOIX-LEMONCHE G,LEKKA M,SKERLAVAJ B.A rapid fluorescence-based microplate assay to investigate the interaction of membrane active antimicrobial peptides with whole Gram-positive bacteria[J].Antibiotics,2020,9(2):92-107.

    30. [30]

      KIM D K,KIM S J,KANG D H.Bactericidal effect of 266 to 279 nm wavelength UVC-LEDs for inactivation of Gram positive and Gram negative foodborne pathogenic bacteria and yeasts[J].Food Research International,2017,97:280-287.

    31. [31]

      NIU L Y,ZHANG Y L,JIE M S,et al.Synergetic effect of petit-high pressure carbon dioxide combined with cinnamon (Cinnamomum cassia) essential oil against Salmonella typhimurium[J].International Journal of Food Science and Technology,2022,57(5):2954-2967.

Article Metrics

Article views(1983) PDF downloads(11) Cited by()

Ralated
    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return