High-pressure inactivation kinetics of <i>Staphlococcus aureus</i> in Chinese soybean paste

作者：Minsheng Zhou, Guangming Su, Yong Yu, Jinsong He, Songming Zhu · 发表于：2013 Kansas City, Missouri, July 21 - July 24, 2013 · 年份：2013 · DOI：10.13031/aim.20131590856 · 研究领域：Microbial Inactivation Methods

Abstract: High pressure (HP) is an alternative technique for thermal sterilization of foods with minimum quality loss. Extensive studies on HP destruction kinetics of microorganisms have been conducted with various media, but little work has been carried out with soybean paste, which is a highly digestible and nutritious seasoning and rich in salt (about 13% of mass). In this study, the inactivation kinetics of Staphylococcus aureus (CGMCC 1.0128) in soybean paste, processed by high pressure at ambient temperature (about 25°C), was investigated. Non-pasteurised soybean paste free additives was used as medium and tripicated inoculated sample (3 g each sealed in a sterile plastic bag) subjected to HP from 400 to 600MPa. Number of survivors decreased with increment of pressure and elongation of holding time. For the pressure at 400, 450, 500, 550 and 600MPa, D-values were 20.3, 17.6, 10.4, 8.6 and 5.7min, respectively. The Zp value obtained was 357.2MPa. This work provides useful information for using HP in sterilization process of soybean paste.