Position: Home > Articles > Effects of Storage Temperature and Milk-based Media on Survival of Enteropathogenic Escherichia coli EPEC O114:K90
FOOD SCIENCE
2010,31
(21)
204-207
温度和乳基质环境对EPEC O114:K90存活的影响
作 者：
姜博;孟祥晨;张红宇
单 位：
乳品科学教育部重点实验室东北农业大学食品学院
关键词：
EPE CO114:K90;温度;存活;酸乳
摘 要：
探讨肠致病性大肠杆菌EPEC O114:K90在不同温度和乳基质环境中的存活情况。以一株分离自原料乳的肠致病性大肠杆菌EPEC O114:K90为研究对象,采用人工污染方法,将该菌以不同初始浓度接种到乳基质(灭菌乳、酸乳及乳酸菌饮料)中,通过平板菌落计数方法确定温度(4、10、25、72℃水浴15min)和乳基质环境对该菌存活的影响。结果表明:低温和低酸性环境能够减缓EPEC O114:K90的生长,72℃水浴15min巴氏杀菌能够完全使乳基质中的EPEC O114:K90失活,该菌对正常的加工条件比较敏感。
译 名：
Effects of Storage Temperature and Milk-based Media on Survival of Enteropathogenic Escherichia coli EPEC O114:K90
作 者：
JIANG Bo,MENG Xiang-chen,ZHANG Hong-yu(Key Laboratory of Dairy Science,Ministry of Education,College of Food Science,Northeast Agricultural University,Harbin 150030,China)
关键词：
EPEC O114:K90;temperature;survival;yogurt
摘 要：
In this study,the survival situation of enteropathogenic Escherichia coli EPEC O114:K90 in different milk-based products stored at different temperatures was explored.Sterile milk,yoghurt and sour milk bacteria beverage were artificially contaminated by different initial concentrations of EPEC O114:K90 and subsequently stored at different temperatures.The survival rate of EPEC O114:K90 was periodically measured by plate count method during storage.Both low temperature and low acid environment could alleviate the growth of EPEC O114:K90.Water bath treatment at 72 ℃ for 15 min completely inactivated EPEC O114:K90 in the above three milk-based products.This strain was sensitive to regular processing conditions.
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