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巴氏杀菌对枯草芽孢杆菌芽孢灭活效果的影响

陈红 ,  杨淑君 ,  刘梦瑶 ,  张义平 ,  王海磊

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陈红, 杨淑君, 刘梦瑶, 等. 巴氏杀菌对枯草芽孢杆菌芽孢灭活效果的影响[J]. 轻工学报, 2026, 41(2): 32-39,63. doi: 10.12187/2026.02.003
引用本文: 陈红, 杨淑君, 刘梦瑶, 等. 巴氏杀菌对枯草芽孢杆菌芽孢灭活效果的影响[J]. 轻工学报, 2026, 41(2): 32-39,63. doi: 10.12187/2026.02.003
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CHEN Hong, YANG Shujun, LIU Mengyao, et al. Effect of pasteurization on spore inactivation of Bacillus subtilis[J]. Journal of Light Industry, 2026, 41(2): 32-39,63. doi: 10.12187/2026.02.003
Citation: CHEN Hong, YANG Shujun, LIU Mengyao, et al. Effect of pasteurization on spore inactivation of Bacillus subtilis[J]. Journal of Light Industry, 2026, 41(2): 32-39,63. doi: 10.12187/2026.02.003
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巴氏杀菌对枯草芽孢杆菌芽孢灭活效果的影响

  • 河南师范大学 生命科学学院, 河南 新乡 453007

    • 作者简介: 陈红(1990—),女,河南省郑州市人,河南师范大学讲师,博士,主要研究方向为肉制品安全控制。E-mail:chenhong98583@163.com;
    通讯作者: 王海磊,2020027@hnu.edu.cn

  • 基金项目: 河南省重点研发与推广专项(科技攻关)项目(222102310389)
    河南省高等学校重点科研计划项目(23A550013)

  • 中图分类号: TS201.3

Effect of pasteurization on spore inactivation of Bacillus subtilis

  • College of Life Sciences, Henan Normal University, Xinxiang 453007, China

    • Corresponding author: WANG Hailei, 2020027@hnu.edu.cn
  • Received Date: 2025-04-23
    Accepted Date: 2025-06-26

    CLC number: TS201.3

  • 摘要: 【目的】 提高巴氏杀菌对枯草芽孢杆菌168(Bacillus subtilis 168)芽孢的灭活效果。【方法】 测定不同巴氏杀菌条件下枯草芽孢杆菌168芽孢数和产孢率的变化,以及巴氏杀菌分别与消毒杀菌剂(H2O2、亚硝酸盐、戊二醛、聚维酮碘)协同处理后的芽孢存活率,进而分析灭活效果。【结果】 在培养至对数生长期末期8 h时对枯草芽孢杆菌168进行95 ℃、15 min巴氏杀菌处理,其芽孢灭活效果最好,最终芽孢数和产孢率分别为7 log CFU/mL和1%;此外,虽然该处理未能完全抑制残留菌体的增殖活力,但能显著降低其芽孢形成能力。与单独巴氏杀菌相比,当巴氏杀菌与H2O2协同处理时,枯草芽孢杆菌168的芽孢存活率未发生显著变化;当巴氏杀菌分别与亚硝酸盐、戊二醛和聚维酮碘协同处理时,芽孢存活率均显著降低,其中,分别与亚硝酸盐和戊二醛协同处理时,在较短时间内(90 min)均能达到显著的芽孢灭活效果,其芽孢存活率约为20%~30%,而与聚维酮碘协同处理4 h才能达到相近的灭活效果。【结论】 亚硝酸盐和戊二醛均能显著提高巴氏杀菌对枯草芽孢杆菌168芽孢的灭活效果。
    Abstract: 【Objective】 To improve the efficiency of pasteurization on the spore inactivation of Bacillus subtilis 168. 【Methods】 The changes in spore count and sporulation rate of B.subtilis 168 under different pasteurization conditions were determined, and the spore survival rate after synergistic treatment of pasteurization with different sanitizers (H2O2, nitrite, glutaraldehyde, povidone-iodine) was also measured to analyze the spore inactivation efficiency. 【Results】 When B.subtilis 168 was subjected to pasteurization at 95 ℃ for 15 min at the late logarithmic growth phase (8 h of culture), it exhibited the best spore inactivation effect, with the final spore count and sporulation rate being 7 log CFU/mL and 1%, respectively. In addition, although this treatment did not completely inhibit the proliferative activity of residual bacterial cells, it significantly reduced their spore-forming ability. Compared with pasteurization alone, there was no significant change in the spore survival rate of B.subtilis 168 when pasteurization was combined with H2O2. However, the spore survival rate of B.subtilis 168 was significantly reduced when pasteurization was combined with nitrite, glutaraldehyde, or povidone-iodine, respectively. Among them, the combination of pasteurization with nitrite or glutaraldehyde achieved a significant spore inactivation effect within a short time (90 min), with the spore survival rate being approximately 20%~30%, while it required 4 h of synergistic treatment with povidone-iodine to achieve a similar inactivation effect. 【Conclusion】 Both nitrite and glutaraldehyde can significantly improve pasteurization’s effectiveness in the spore inactivation of B.subtilis 168.
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  • 通讯作者:  王海磊, 2020027@hnu.edu.cn
  • 收稿日期:  2025-04-23
  • 修回日期:  2025-06-26
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陈红, 杨淑君, 刘梦瑶, 等. 巴氏杀菌对枯草芽孢杆菌芽孢灭活效果的影响[J]. 轻工学报, 2026, 41(2): 32-39,63. doi: 10.12187/2026.02.003
引用本文: 陈红, 杨淑君, 刘梦瑶, 等. 巴氏杀菌对枯草芽孢杆菌芽孢灭活效果的影响[J]. 轻工学报, 2026, 41(2): 32-39,63. doi: 10.12187/2026.02.003
shu
CHEN Hong, YANG Shujun, LIU Mengyao, et al. Effect of pasteurization on spore inactivation of Bacillus subtilis[J]. Journal of Light Industry, 2026, 41(2): 32-39,63. doi: 10.12187/2026.02.003
Citation: CHEN Hong, YANG Shujun, LIU Mengyao, et al. Effect of pasteurization on spore inactivation of Bacillus subtilis[J]. Journal of Light Industry, 2026, 41(2): 32-39,63. doi: 10.12187/2026.02.003
shu

巴氏杀菌对枯草芽孢杆菌芽孢灭活效果的影响

    作者简介:陈红(1990—),女,河南省郑州市人,河南师范大学讲师,博士,主要研究方向为肉制品安全控制。E-mail:chenhong98583@163.com
    通讯作者: 王海磊, 2020027@hnu.edu.cn
  • 河南师范大学 生命科学学院, 河南 新乡 453007
  • 收稿日期: 2025-04-23
  • 录用日期: 2025-06-26
基金项目:  河南省重点研发与推广专项(科技攻关)项目(222102310389)河南省高等学校重点科研计划项目(23A550013)

摘要: 【目的】 提高巴氏杀菌对枯草芽孢杆菌168(Bacillus subtilis 168)芽孢的灭活效果。【方法】 测定不同巴氏杀菌条件下枯草芽孢杆菌168芽孢数和产孢率的变化,以及巴氏杀菌分别与消毒杀菌剂(H2O2、亚硝酸盐、戊二醛、聚维酮碘)协同处理后的芽孢存活率,进而分析灭活效果。【结果】 在培养至对数生长期末期8 h时对枯草芽孢杆菌168进行95 ℃、15 min巴氏杀菌处理,其芽孢灭活效果最好,最终芽孢数和产孢率分别为7 log CFU/mL和1%;此外,虽然该处理未能完全抑制残留菌体的增殖活力,但能显著降低其芽孢形成能力。与单独巴氏杀菌相比,当巴氏杀菌与H2O2协同处理时,枯草芽孢杆菌168的芽孢存活率未发生显著变化;当巴氏杀菌分别与亚硝酸盐、戊二醛和聚维酮碘协同处理时,芽孢存活率均显著降低,其中,分别与亚硝酸盐和戊二醛协同处理时,在较短时间内(90 min)均能达到显著的芽孢灭活效果,其芽孢存活率约为20%~30%,而与聚维酮碘协同处理4 h才能达到相近的灭活效果。【结论】 亚硝酸盐和戊二醛均能显著提高巴氏杀菌对枯草芽孢杆菌168芽孢的灭活效果。

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