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中国精品科技期刊2020
崔海英, 柏梅, 戴锦铭, 陶贵泽, 林琳. 冷等离子体技术对黄瓜表面大肠杆菌O157∶H7生物膜的清除作用研究[J]. 食品工业科技, 2017, (02): 162-165. DOI: 10.13386/j.issn1002-0306.2017.02.022
引用本文: 崔海英, 柏梅, 戴锦铭, 陶贵泽, 林琳. 冷等离子体技术对黄瓜表面大肠杆菌O157∶H7生物膜的清除作用研究[J]. 食品工业科技, 2017, (02): 162-165. DOI: 10.13386/j.issn1002-0306.2017.02.022
CUI Hai-ying, BAI Mei, DAI Jin-ming, TAO Gui-ze, LIN Lin. Antimicrobial activity of cold nitrogen plasma against Escherichia coli O157∶ H7 biofilms on cucumber[J]. Science and Technology of Food Industry, 2017, (02): 162-165. DOI: 10.13386/j.issn1002-0306.2017.02.022
Citation: CUI Hai-ying, BAI Mei, DAI Jin-ming, TAO Gui-ze, LIN Lin. Antimicrobial activity of cold nitrogen plasma against Escherichia coli O157∶ H7 biofilms on cucumber[J]. Science and Technology of Food Industry, 2017, (02): 162-165. DOI: 10.13386/j.issn1002-0306.2017.02.022

冷等离子体技术对黄瓜表面大肠杆菌O157∶H7生物膜的清除作用研究

Antimicrobial activity of cold nitrogen plasma against Escherichia coli O157∶ H7 biofilms on cucumber

  • 摘要: 利用冷源氮气等离子体杀菌技术清除新鲜黄瓜表面的大肠杆菌O157∶H7生物膜。试管实验结果表明,等离子体对大肠杆菌O157∶H7生物膜有较好的清除作用,在作用功率为500 W,连续作用4 min后对生物膜清除率达到99.99%。当等离子体应用于黄瓜表面时,作用4 min时,杀菌率达到99.21%。激光共聚焦显微镜结果显示:等离子体作用后,菌落数量和细菌生物膜厚度明显小于对照组。场发射扫描电子显微镜结果显示:与对照组比较,等离子组4 min处理后细菌群落附着数量显著变少。总之,等离子体技术在基本维持食品感官的前提下提高了新鲜黄瓜的微生物安全性。 

     

    Abstract: This study focuses on the bactericidal effect of cold nitrogen plasma on Escherichia coli O157∶ H7( E.coli O157∶ H7)biofilms formed on fresh cucumber.The results of the vitro experiment demonstrated that plasma has a satisfactory eradicating effect on E. coli O157 ∶ H7. After exposure to plasma at 500 W for 4 min,almost 99.99% and 99.21% reductions in E. coli O157∶ H7 populations were achieved in vitro and on cucumber,respectively. Confocal laser scanning microscopy( CLSM) was adopted to detect the bacterium community quantity unit area and thickness of bacterium biofilms.Scanning electron microscope( SEM) was used to observe surface structure of biofilms.In conclusion,plasma was an effective method on eradicating biofilms and simultaneously had mild effect on sensory quality of fresh cucumber.

     

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