BAI Xiao-long, GUO Kai-xuan, CHENG Jin, SHI Lin-hua, JIN Ri-ya. Study on bactericidal effect of chlorine dioxide gas to bacteria on the surface of wheat and strain identification[J]. Science and Technology of Food Industry, 2014, (03): 89-92. DOI: 10.13386/j.issn1002-0306.2014.03.045
Citation: BAI Xiao-long, GUO Kai-xuan, CHENG Jin, SHI Lin-hua, JIN Ri-ya. Study on bactericidal effect of chlorine dioxide gas to bacteria on the surface of wheat and strain identification[J]. Science and Technology of Food Industry, 2014, (03): 89-92. DOI: 10.13386/j.issn1002-0306.2014.03.045

Study on bactericidal effect of chlorine dioxide gas to bacteria on the surface of wheat and strain identification

  • Gas chlorine dioxide of different concentrations was applied to the surface sterilization of wheat. The results showed when the optimal condition of gas chlorine dioxide on wheat mildewproof treatment was sterilization time of 90min, bactericidal concentration of 8mg /L, the sterilization rate reached 99.90%.Under these conditions, different moisture content of wheat was sterilized, and when moisture content was less than 17%, the sterilization rate could be up to 99%.Gram staining and spore staining was conducted on the surface colonies of wheat.The results showed that the main colonies on the surface of wheat were gram-positive bacterium and gram-negative bacterium, without spore growth.
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