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研究生:柴宏琪
研究生(外文):Tsai, Hung - Chi
論文名稱:乳酸鏈球菌素、螯合劑、有機酸、褐藻膠及其混合系統對絞牛肉中大腸桿
論文名稱(外文):Effects of nisin, chelators, organic acids, alginate and Their
指導教授:方 繼
指導教授(外文):Tony J. Fang
學位類別:碩士
校院名稱:國立中興大學
系所名稱:食品科學系
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:1998
畢業學年度:86
語文別:中文
論文頁數:125
中文關鍵詞:乳酸鏈球菌素螯合劑有機酸褐藻膠大腸桿菌血清型O157:H7
外文關鍵詞:nisinchelatororganic acidalginateEscherichia coli O157:H7
相關次數:
  • 被引用被引用:13
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本研究探討抑菌劑如乳酸鏈球菌素、螯合劑( EDTA及HMP )、有機酸(醋酸
、乳酸及己二烯酸鉀)與其混合系統對於絞牛肉中E. coli O157:H7生長之
影響。此外,本研究亦評估上述抑菌系統利用食用膠-褐藻膠為固定劑時
,其固定化系統對於抑制此格蘭氏陰性菌之有效性。於抑菌劑系統方面,
不論在10℃或30℃下,醋酸與己二烯酸鉀均能有效抑制E. coli O157:H7
之生長。而EDTA與HMP則只能降低E. coli O157:H7之生長速率,但無法抑
制其生長。於固定化抑菌劑系統方面,在10℃與30℃下,除醋酸外,本研
究所使用之固定化抑菌劑均不能抑制E. coli O157:H7之生長,甚至會因
環境保持在較濕潤的狀態,有利於微生物生長,而使該菌之菌數變化量增
加。而固定化醋酸於30℃下,則可能因為經褐藻膠之包覆,不但降低了揮
發速率,而且延長了其與微生物之接觸時間,故能使E. coli O157:H7之
遲滯期由未固定化之4小時延長至8小時。於混合抑菌劑系統方面,在10℃
下,經nisin與EDTA或nisin與己二烯酸鉀處理後,E. coli O157:H7之菌
數變化量較nisin、EDTA和己二烯酸鉀單獨使用時為低。而於固定化混合
抑菌劑系統中,固定化技術之使用,於10℃下能延長經nisin與EDTA或
nisin與己二烯酸鉀處理後之作用時效;該系統亦能改善nisin與醋酸於10
℃之抑菌作用,然於30℃下並無此效應。整體而言,混合抑菌劑系統對於
絞牛肉中E. coli O157:H7生長之影響較單獨使用時佳。另一方面,混合
抑菌劑系統經固定化後較未經固定化者能延長絞牛肉之儲架期。
The effects of antimicrobials such as nisin, chelators ( EDTA
and HMP ), organic acids ( acetic acid, lactic acid and
potassium sorbate ), and their combinationsystems on the growth
of E. coli O157:H7 in ground beef were investigated. In
addition, the efficacy of immobilized antimicrobials against
this gram-negativepathogen by using an edible gel, alginate, as
immobilizer was evaluated as well.Acetic acid and potassium
sorbate could inhibit the growth of E. coli O157:H7effectively
whether at 10℃ or at 30℃. Both of EDTA and HMP could only
reduce the growth rate of E. coli O157:H7 and showed no
inhibition of the growth of this pathogen.In immobilized
antimicrobial system, most of immobilized antimicrobials treated
in this study could not inhibit the growth of E. coli O157:H7
both at 10℃ and at 30℃, which may even increase the population
of the microorganism due to maintain a moister environment for
its growth, except for acetic acid. At 30℃, immobilized acetic
acid could elongate the lag phase of E. coli O157:H7 from 4
hours to 8 hours contrast to free acetic acid. The result might
be due to the alginate coating not only reduce the
volatilization rate of acetic acid but extend the contact time
of acetic acid to target microorganism.In antimicrobial
combination system, treatment with nisin and EDTA or
potassiumsorbate at 10℃ revealed a lower cumulative change of
E.coli O157:H7 comparableto that with nisin, EDTA and potassium
sorbate alone. The use of immobilization technique could
elongate the effective time of treatment with nisin and EDTA or
potassium sorbate at 10℃. The inhibitory effect of nisin and
acetic acid at 10℃,not at 30℃, could also be improved by
applying the immobilization technique.In general, effect of
antimicrobial combination system on the growth of E. coliO157:H7
in ground beef is greater than those were used alone. On the
other hands,immobilized antimicrobial combination system can
extend the shelf-life of groundbeef comparing with unimmobilized
ones.
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