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标题：Inactivation of Morganella morganii by high hydrostatic pressure combined with lemon essential oil
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作者：Hsien‐Feng Kung ; Yi‐Chen Lee ; Chiu‐Chu Hwang 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2020
卷号：8
期号：7
页码：3435-3441
DOI：10.1002/fsn3.1626
出版社：John Wiley & Sons, Ltd.
摘要：The inactivation and damage of histamine‐forming bacterium, Morganella morganii , in phosphate buffer and tuna meat slurry by high hydrostatic pressure (HHP) alone or in combination with 0.2% lemon essential oil (LEO) treatments were studied using viability measurement and scanning electron microscopy ( SEM ). HHP alone or in combination with LEO treatments showed first‐order destruction kinetics to M. morganii during pressure holding period. The D values of M. morganii (200 to 600 MPa) in phosphate buffer ranged from 16.4 to 0.08 min, whereas those in tuna meat slurry ranged from 51.0 to 0.10 min, respectively. M. morganii in tuna meat slurry had higher D values and were more resistant to HHP treatments than in phosphate buffer. In addition, the D values of HHP in combination with LEO treatment were lower than those of HHP treatment alone at <400 MPa of pressure, indicating that it is more effective to inactivate M. morganii under the same pressure. The results showed the M. morganii at HHP in combination with LEO treatment was more susceptible to pressure treatment alone. HHP with or without LEO treatments can be used to inactivate M. morganii by causing disruption to bacterial cell membrane and cell wall as demonstrated by SEM micrographs.
关键词：high hydrostatic pressure;histamine‐forming bacteria;lemon essential oil;Morganella morganii;SEM