UV inactivation of microorganisms in beer by a novel thin-film apparatus

被引：24

作者：

Le, Gang ^{[1
]}

Li, Chaolin ^{[1
]}

Liu, Peng ^{[1
]}

Cui, Haibo ^{[1
]}

Yao, Yongjie ^{[2
]}

Zhang, Qian ^{[1
]}

机构：

[1] Harbin Inst Technol, Environm Sci & Engn Res Ctr, Shenzhen Grad Sch, Shenzhen 518055, Peoples R China

[2] China Natl Res Inst Food & Fermentat Ind, Beijing 100027, Peoples R China

来源：

FOOD CONTROL | 2010年 / 21卷 / 10期

关键词：

UV inactivation; Beer; Spoilage bacteria; Quartz optical fibers; Thin-film reactor; ESCHERICHIA-COLI O157-H7; LISTERIA-MONOCYTOGENES; ULTRAVIOLET-LIGHT; APPLE JUICE; EFFICACY; BACTERIA;

D O I：

10.1016/j.foodcont.2010.03.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A novel thin-film apparatus with quartz optical fibers for UV-light delivery was tested for its potential to inactivate bacteria in beer. Its suitability for application could be shown in experiments with Escherichia coli, Lactobacillus brevis, Saccharomyces cerevisiae and naturally contaminating microorganisms as test microorganisms. We have optimized the optical-fiber distribution density (ODD) and thin-film thickness for treating beer. The apparatus could reduce counts of inoculated E. coli and L. brevis in beer from approximately 10(6) CFU/ml to below 1 x 10(1) CFU/ml and from approximately 10(4) CFU/ml to non-detectable limits at UV doses of 16.1 and 9.7 mJ/cm(2) by the thin-film apparatus respectively. The reduction of S. cerevisiae was not so efficient. Naturally contaminating lactic acid bacteria and Enterobacteriaceae in draft beer could be effectively inactivated. Furthermore, the beneficial yeasts in the draft beer were scarcely inactivated. These results implicate that application of this novel apparatus provides a promising approach to improving microbial safety and extending shelf-life of draft beer. (C) 2010 Published by Elsevier Ltd.

引用

页码：1312 / 1317

页数：6

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