Use of freshly squeezed red bayberry juice in killing of escherichia coli
A technology of freshly squeezed bayberry juice and Escherichia coli, applied in the fields of application, food science, food preservation, etc., can solve the problems of high pressure level requirements, high pressure, and increased equipment cost investment in ultra-high pressure equipment
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[0015] Activate Escherichia coli (O157: H7) (activation as a conventional method, for example, according to the published "The influence of several factors in high-pressure carbon dioxide treatment on the sterilization effect of Escherichia coli in apple juice" (Food Industry Science and Technology, 2012, 21) Or "Manufacturing and Application of Microbial Culture Medium" (China Agriculture Press, Chen Tianshou, 1995) or China Common Microbial Culture Collection and Management Center (CGMCC) Microbial Use Guide for activation) and then inoculate to purified water to make The concentration of bacterial colony in purified water reaches 10 7 Above cfu / ml.
[0016] The above-mentioned Escherichia coli (O157:H7) is a conventional strain, for example, it can be purchased from China Common Microorganism Collection Management Center (No.: ATCC 8739).
[0017] The juice obtained after squeezing fresh bayberry juice was centrifuged at 10,000 rpm for 20 minutes, and then the supernatant was ta...
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