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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제27권 제7호
- 발행연도
- 2017.7
- 수록면
- 1,209 - 1,215 (7page)
- DOI
- 10.4014/jmb.1702.02009
이용수
초록· 키워드
오류제보하기
Microwave sterilization was performed to inactivate the spores of biofilms of Bacillus cereus involved in foodborne illness. The sterilization conditions, such as the amount of water and the operating temperature and treatment time, were optimized using statistical analysis based on 15 runs of experimental results designed by the Box-Behnken method. Statistical analysis showed that the optimal conditions for the inactivation of B. cereus biofilms were 14 ml of water, 108°C of temperature, and 15 min of treatment time. Interestingly, response surface plots showed that the amount of water is the most important factor for microwave sterilization under the present conditions. Complete inactivation by microwaves was achieved in 5 min, and the inactivation efficiency by microwave was obviously higher than that by conventional steam autoclave. Finally, confocal laser scanning microscopy images showed that the principal effect of microwave treatment was cell membrane disruption. Thus, this study can contribute to the development of a process to control food-associated pathogens.
목차
등록된 정보가 없습니다.
참고문헌 (28)
참고문헌 신청
Drobniewski FA. / 1993 / Bacillus cereus and related species / Clin. Microbiol. Rev 6:324~338
Anderson A / 1995 / What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens? / Int. J. Food Microbiol 28:145~155
Gao YL / 2005 / Optimization of process conditions to inactivate Bacillus subtilis by high hydrostatic pressure and mild heat using response surface methodology / Biochem. Eng. J 24:43~48
Head DS / 2008 / Effects of superheated steam on Geobacillus stearothermophilus spore viability / J. Appl. Microbiol 104:1213~1220
Setlow B / 2002 / Mechanisms of killing spores of Bacillus subtilis by acid, alkali and ethanol / J. Appl. Microbiol 92:362~375
Anderson A / 1995 / What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens? / Int. J. Food Microbiol 28:145~155
Gao YL / 2005 / Optimization of process conditions to inactivate Bacillus subtilis by high hydrostatic pressure and mild heat using response surface methodology / Biochem. Eng. J 24:43~48
Head DS / 2008 / Effects of superheated steam on Geobacillus stearothermophilus spore viability / J. Appl. Microbiol 104:1213~1220
Setlow B / 2002 / Mechanisms of killing spores of Bacillus subtilis by acid, alkali and ethanol / J. Appl. Microbiol 92:362~375
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