Chapter 4-2 Growth and Control-revised.ppt

* * * * exponential英?[,eksp?nen?(?)l]? * * * * * Turbidometry – most simple Degree of cloudiness, turbidity, reflects the relative population size Enumeration of bacteria: viable colony count direct cell count – count all cells present; automated or manual * * Agents that destroy or kill bacteria are called bactericidal agents. However, killing bacteria is not always possible so agents that inhibit bacterial growth are often used. These are called bacteriostatic agents. * viricide 英[va??r?sa?d] * * * * * * amikacin 英[?ma?ke?s?n] 美[?ma?ke?s?n] n. 氨基羟丁基卡那霉素A（即：抗菌素BBK8） tobramycin 英[t??br?ma?s?n] 美[to?br?ma?s?n] n. 托普霉素 * ?青霉素通过抑制细菌细胞壁四肽侧链和五肽交连桥的结合而阻碍细胞壁合成而发挥杀菌作用 * Pasteurization of milkFlash method High Temperature Short Time (HTST) Milk is heated to 72°C (161.6°F) for at least 15 seconds. Used for perishable beverages like fruit and vegetable juices, beer, and some dairy products--maintains color and flavor better. It is done prior to filling into containers in order to kill spoilage microorganisms, to make the products safer and extend their shelf life. Flash pasteurization must be used in conjunction with sterile fill technology. * Pasteurization of milkUltrahigh-temperature method Heating for 1-2 seconds at a temperature exceeding 135°C (275°F), which is the temperature required to kill spores in milk. The most common UHT product is milk, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, and stews. Can cause browning and change the taste and smell of dairy products. UHT canned milk has a typical shelf life of six to nine months, until opened. * Physical Methods of Microbial Control Heat-Related Methods Dry heat Used for materials that cannot be sterilized with moist heat Denatures proteins and oxidizes metabolic and structural chemicals Requires higher temperatures for longer time than moist heat Incineration is ultimate means of sterilization * NON HEAT METHODS Filtration Drying: when water is removed from cell it s