不同浓度芽孢萌发剂对肉毒梭菌芽孢萌发的影响

肉毒梭菌（Clostridium botulinum）及芽孢是真空包装、冷冻食品及罐装食品中的主要杀菌对象，其抗逆性强，生长速度快，而成为食品中毒的主要原因之一。本试验采用单因素试验和响应面分析法研究芽孢萌发剂L-丙氨酸和KCl添加浓度，处理温度和处理时间对肉毒梭菌芽孢萌发条件的影响，探究影响肉毒梭菌芽孢萌最适条件，并结合常压100 ℃，20 min杀菌，研究最终肉毒梭菌的杀灭效果。结果显示，当处理温度为75.5 ℃，处理时间为25.0 min，添加L-丙氨酸浓度为15.4 mmol/L，KCl浓度为0.53%时，芽孢萌发率最大，可达89.91% ± 1.31%，经过两次100 ℃杀菌20 min，肉毒梭菌杀灭率可达98%。研究结果可为食品工业中罐头的常温杀菌提供一定的技术指导。

Effect of Different Concentration of Spore Germination Agent on Spores Germination of Clostridium botulinum

Clostridium botulinum and its spores were the primary sterilization objects in vacuum packaging,frozen foods and canned foods due to its strong resistance and rapid growth,and become one of the main causes of food poisoning.The effects of the addition concentration of spore germination agents L-alanine and KCl,treatment temperature and time were used to study on influence of the germination conditions of C.botulinum spores by using the single-factor experiments and response surface analysis.To explore the optimal conditions that affect the germination of C.botulinum spores,and then combined with normal pressure 100℃,20 min sterilization,to study the final killing effect of C.botulinum.The results showed that the processing temperature was 75.5℃,the processing time for 25.0 minutes,the concentration of L-alanine added was 15.4 mmol/L,KCl concentration was 0.53%,and then germination rate of spore was up to 89.91%±1.31%.After two times of sterilization at 100℃for 20 min,the killing rate of C.botulinum could reach 98%.The research results could provide a certain technical guidance for the normal temperature sterilization of canned food in the food industry.