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Application of freshly squeezed bayberry juice to bacillus subtilis killing

A technology of Bacillus subtilis and freshly squeezed bayberry juice, which is applied in the field of sterilization of Bacillus subtilis, and can solve the problems of high pressure level requirements for ultra-high pressure equipment, high pressure, and increased equipment cost investment

Active Publication Date: 2013-09-04
ZHEJIANG UNIV
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Problems solved by technology

[0003] However, a large number of studies have found that there are still some shortcomings in ultra-high pressure sterilization. For example, the pressure required to achieve complete sterilization is usually high, which requires a high pressure level for ultra-high pressure equipment, which in turn increases the equipment cost of the actual production process. put in

Method used

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  • Application of freshly squeezed bayberry juice to bacillus subtilis killing

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Embodiment Construction

[0015] Activation of Bacillus subtilis (H110) (activation is a conventional method, for example, according to the already published "Bactericidal Effect of Ultrasonic on Bacillus subtilis in Liquid Milk" (China Dairy Industry, 2010 Issue 02) or "Manufacturing and Application" (China Agricultural Press, Chen Tianshou, 1995) or China General Microorganism Culture Collection Management Center (CGMCC) Microorganism Use Guidebook) after inoculation into pure water, so that the colony concentration of the bacterial liquid in the pure water reaches 10 7 More than cfu / ml.

[0016] Bacillus subtilis (H110) is a conventional strain, for example, it can be purchased from China General Microorganism Culture Collection Center (No.: ATCC 6051).

[0017] Squeeze fresh red bayberry juice and get the supernatant after centrifuging at 10000 rpm for 20 minutes. The supernatant is fresh red bayberry juice. The volume ratios of 1:1, 10:1, and 100:1 were added to the above bacterial solution resp...

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Abstract

The invention relates to a killing method of bacillus subtilis, in particular to an application of freshly squeezed bayberry juice to bacillus subtilis killing. The application comprises the following steps: first, adding freshly squeezed bayberry juice in a liquid containing bacillus subtilis, and carrying out pressure maintaining treatment for 1-1.5 minutes under the high pressure higher than or equal to 10 MPa after uniformly mixing, wherein the freshly squeezed bayberry juice is at least twice of the volume dose of the liquid containing bacillus subtilis. Through the adoption of the application, the pressure requirement of high-pressure bacteria killing condition can be reduced greatly, and the continuous propagation during the microorganism storage period after bacteria killing is avoided.

Description

technical field [0001] The invention relates to a sterilization method for bacillus subtilis, in particular to the application of freshly squeezed bayberry juice in killing bacillus subtilis. Background technique [0002] Ultra-high pressure sterilization technology is a hot spot in the research field of food product sterilization technology at home and abroad in recent years. It is one of the most suitable sterilization technologies for industrialization, and it is also one of the best technical choices that can replace thermal sterilization in industrial sterilization treatment processes. Compared with heat sterilization technology, the biggest advantage of ultra-high pressure sterilization technology is that it can achieve room temperature sterilization, which has significantly less impact on the nutritional quality of food products than heat sterilization, and retains sensory qualities such as color and smell of the product itself to the greatest extent. [0003] However...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/00
Inventor 于勇葛凌燕朱松明王春芳
Owner ZHEJIANG UNIV
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