To study the sterilization mechanism of ohmic heating on Alicyclobacillus acidoterrestris, the microbe was treated by self-made ohmic heating installation. The sterilization effect of ohmic heating on the microbe was observed by environmental scanning electron microscope (ESEM). Conductometer and ultraviolet spectrophotometer was used to detect the variation of bacterial suspension. ESEM photographs of treated Alicyclobacillus acidoterrestris showed that pitting and damage appeared on Alicyclobacillus acidoterrestris' surface, which resulted from the ohmic heating. And the increase of the electrical conductivity and the OD value indicate the precipitation of the intracellular contents. Results showed that ohmic heating results in the electroporation phenomenon of Alicyclobacillus acidoterrestris.
机构:
Univ Costa Rica UCR, Escuela Tecnol Alimentos, Ciudad Univ Rodrigo Facio, San Jose, Costa RicaUniv Costa Rica UCR, Escuela Tecnol Alimentos, Ciudad Univ Rodrigo Facio, San Jose, Costa Rica
Worsfold, J.
Davidovich, G.
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Univ Costa Rica UCR, Escuela Tecnol Alimentos, Ciudad Univ Rodrigo Facio, San Jose, Costa Rica
Ctr Nacl Ciencia & Tecnol Alimentos CITA, Ciudad Univ Rodrigo Facio, San Jose, Costa RicaUniv Costa Rica UCR, Escuela Tecnol Alimentos, Ciudad Univ Rodrigo Facio, San Jose, Costa Rica
Davidovich, G.
Acosta, O.
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Ctr Nacl Ciencia & Tecnol Alimentos CITA, Ciudad Univ Rodrigo Facio, San Jose, Costa RicaUniv Costa Rica UCR, Escuela Tecnol Alimentos, Ciudad Univ Rodrigo Facio, San Jose, Costa Rica
Acosta, O.
Usaga, J.
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Ctr Nacl Ciencia & Tecnol Alimentos CITA, Ciudad Univ Rodrigo Facio, San Jose, Costa RicaUniv Costa Rica UCR, Escuela Tecnol Alimentos, Ciudad Univ Rodrigo Facio, San Jose, Costa Rica
机构:
College of Food Science and Technology, Nanjing Agricultural University, NanjingCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing
Zhang J.
Liu J.
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College of Food Science and Technology, Nanjing Agricultural University, NanjingCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing
Liu J.
Feng Y.
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College of Food Science and Technology, Nanjing Agricultural University, NanjingCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing
Feng Y.
Sun J.
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College of Food Science and Technology, Nanjing Agricultural University, NanjingCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing
Sun J.
Zhou B.
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College of Food Science and Technology, Nanjing Agricultural University, NanjingCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing
Zhou B.
Tu K.
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College of Food Science and Technology, Nanjing Agricultural University, NanjingCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing
Tu K.
Pan L.
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College of Food Science and Technology, Nanjing Agricultural University, NanjingCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing
机构:
Korea Univ, Coll Life Sci & Biotechnol, Dept Biotechnol, Seoul 02841, South KoreaKorea Univ, Coll Life Sci & Biotechnol, Dept Biotechnol, Seoul 02841, South Korea
Kim, N. H.
Ryang, J. H.
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Korea Univ, Coll Life Sci & Biotechnol, Dept Biotechnol, Seoul 02841, South Korea
NONGSHIM Co Ltd, Food Safety Res Inst, Seoul 07057, South KoreaKorea Univ, Coll Life Sci & Biotechnol, Dept Biotechnol, Seoul 02841, South Korea
Ryang, J. H.
Lee, B. S.
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NONGSHIM Co Ltd, Food Safety Res Inst, Seoul 07057, South KoreaKorea Univ, Coll Life Sci & Biotechnol, Dept Biotechnol, Seoul 02841, South Korea
Lee, B. S.
Kim, C. T.
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NONGSHIM Co Ltd, Food Safety Res Inst, Seoul 07057, South KoreaKorea Univ, Coll Life Sci & Biotechnol, Dept Biotechnol, Seoul 02841, South Korea