The Effect of Different Sterilization Conditions on the Microorganisms of Acid Whey Beverages
[Objective]The aim of this study was to explore the sterilization conditions that can both eliminate pathogenic bacteria and spoilage microorganisms while maximally preserving the viable count of lactic acid bacteria,providing a theoretical reference for optimizing the production process of acid whey beverages.[Method]Acid whey was used to prepare acid whey beverages,and then one control group and three sterilization treatment groups,named A to D,were set up.Group A was the control group without sterilization,group B was sterilized at 65℃ for 30 min,group C was sterilized at 75℃ for 1 min,and group D was sterilized at 75℃ for 3 min.After different sterilization conditions,the total colony counts as well as the numbers of lactic acid bacteria,coliforms,staphylococcus aureus,moulds and yeasts were detected in the acid whey beverages.[Result]The coliform was not detected in the sample of acid whey beverage.The 75℃ for 1 min sterilization group(Group C)could not eliminate all staphylococcus aureus,moulds,and yeast.Both 65℃ for 30 min and 75℃ for 3 min sterilization treatment groups(Group B and D)could completely kill staphylococcus aureus,moulds and yeasts,but the 75℃ for 3min sterilization group(Group D)had a higher survival rate of lactic acid bacteria.[Conclusion]The 75℃ for 3 min sterilization treatment is the optimal sterilization condition among the three groups,which can serve as a reference for optimizing the production and processing process of acid whey beverages.
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