Effect Of Ultra-High Pressure On The Growth Curve Of Microorganisms In Jujube Juice

To investigate the effect of high pressure on the growth curve of microorganisms in jujube juice, 200 similar to 600MPa and ultra-high pressure combined heating from 20 degrees C to 50 degrees C were conducted on jujube juice and juices were stored for 35 days at 25 degrees C, and the remaining amount of microorganisms in juice was assayed. The number of microbes in jujube juice decreased as the increasing of treatment pressure, treatment time and treatment temperature of UHP. The yeasts and moulds could not be found in juice after being pressured with 400MPa, and bacteria could not be found after being pressured with 500MPa. Microorganisms could not be found in juice after being conducted with 300 combined with 50 degrees C. Moulds and yeasts were more subject to high pressure than bacteria. The number of bacteria in all juices increased remarkably from 0th to 21th day and the number of bacteria increased little from 21th to 35th day. When the treated time was above 10min the number of microbes in juice changed less.