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Tyndallization和巴氏杀菌之间的差异

July 9, 2019Posted byDr.Samanthi

Thekey difference在Tyndallization和巴氏杀菌之间tyndallization is a sterilization method that involves heating the material at 100 °C for 20 minutes on 3 consecutive days intermittent withincubationat 37 °C while pasteurization is a physical method that involves heating of milk either at 63°C for 30 minutes or at 72°C for 15-20 seconds followed by cooling quickly to 13°C.

Sterilization是所有生活形式的微生物的破坏life from materials and areas. The purpose of doing this is to prevent transmission of certain microorganisms with objects, hands or skin and prevent spreading of infections. There are physical and chemical sterilization methods. The use of heat is important in many physical sterilization methods such as焚化, tyndallization, autoclaving, hot air oven, pasteurization, direct flaming, etc. This article highlights the difference between tyndallization and pasteurization.

内容

1.Overview and Key Difference
2.What is Tyndallization
3.What is Pasteurization
4.Similarities Between Tyndallization and Pasteurization
5.并排比较 - tyndallization vs巴氏灭菌以表格形式
6。概括

What is Tyndallization?

Tyndallization or fractional sterilization is a physical sterilization method. This involves heating the material at 100 °C for 20 minutes on three consecutive days, intermittent with incubation at 37°C. On subsequent exposure to heat, vegetative cells will be destroyed, and any spores that remain without destruction will germinate during the incubation period. Then, during the second heating, the germinated spores will be destroyed again. Repeating the procedure for three days ensures germination of all spores and the destruction of all vegetative cells.

Key Difference - Tyndallization vs Pasteurization

Figure 01: Tyndallization

Tyndallization is often used to sterilize culture media and chemical solutions which can’t be heated above 100 °C. However, tyndallization is not a suitable method to kill anaerobic spores and thermophiles.

什么是巴氏灭菌?

Pasteurization is a method of moist heat that eliminates pathogenic microbes in milk and beverages. French scientist Louis Pasteur developed this method. Fresh beverages such as milk, fruit juices, beer vine are easily contaminated during collection and processing. For pasteurization of milk, the temperature used is either 63°C for 30 minutes or 72°C for 15-20 seconds, followed by cooling quickly to 13°C.

Tyndallization和巴氏杀菌之间的差异

Figure 02: Pasteurization

巴氏灭菌的主要目的是防止乳腺癌疾病的传播。巴氏杀菌还具有延长牛奶储存时间的优势。但是,由于巴氏灭菌无法杀死所有孢子,因此这不是一种强大的灭菌方法。

What are the Similarities Between Tyndallization and Pasteurization?

  • 卫生化和巴氏杀菌是两种涉及从事物中消除微生物形式的物理方法。
  • Both utilize heat to remove microorganisms.

What is the Difference Between Tyndallization and Pasteurization?

Tyndallization是连续三天在100 0C加热事物,而在巴氏灭菌期之间,在63 oC的巴氏杀解期之间加热了30分钟,或者在63 oC中加热30分钟或72 oC,或者72 oC 15-20秒,然后快速冷却并密封。因此,这是Tyndallization和巴氏灭菌之间的关键区别。最重要的是,所有孢子和营养细胞都会破坏,而巴氏杀菌并未杀死孢子和所有营养细胞。它仅杀死微生物的致病形式。因此,这也是卫生化和巴氏灭菌之间的差异。

The below infographic summarizes the difference between tyndallization and pasteurization.

Tyndallization和巴氏杀菌之间的差异in Tabular Form

概括– Tyndallization vs Pasteurization

Tyndallization is a sterilization method that kills all forms of microbial life, including the spores. On the other hand, pasteurization is a method of eliminating pathogenic microorganisms mainly from milk and some other beverages. But, pasteurization does not kill spores. Hence, it is not a sterilization method. Tyndallization, on the other hand, involves heating the material at 100 °C for 20 minutes on three consecutive days intermittent with incubation at 37 °C. On the other hand, pasteurization involves heating of milk either at 63°C for 30 minutes or at 72°C for 15-20 seconds, followed by cooling quickly to 13°C. Thus, this summarizes the difference between tyndallization and pasteurization.

Reference:

1. “Pasteurization.” Encyclopædia Britannica, Encyclopædia Britannica, Inc., 13 Jan. 2016,Available here.
2.“卫生化灭菌:定义,过程和历史。”stuce.com。Available here.

Image Courtesy:

1. “Simple Pasteurization” By Emma – Own work(CC BY-SA 4.0)viaCommons Wikimedia
2. “Tyndalls setup for measuring radiant heat absorption by gases annotated” By John Tyndall – The illustration appears in John Tyndall’s 1872 book “Contributions to Molecular Physics in the Domain of Radiant Heat” (downloadable at Archive.org) (Public Domain) viaCommons Wikimedia

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Filed Under:微生物学

关于the Author:Dr.Samanthi

Samanthi Udayangani博士拥有B.Sc.植物科学学位,硕士在分子和应用微生物学和应用微生物学中的博士学位。她的研究兴趣包括生物肥料,植物 - 微生物相互作用,分子微生物学,土壤真菌和真菌生态学。

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