Bacterial Inactivation by Ultrasonic Waves: Role of Ionic Strength, Humic Acid, and Temperature
作者： Gukhwa Hwang , Yosep Han , Siyoung Q. Choi , Sangho Cho , Hyunjung Kim
DOI: 10.1007/S11270-015-2573-5
关键词:
摘要: The effects of ultrasonic wave irradiation on bacterial inactivation were investigated as functions the ionic strength (IS), humic acid, and temperature. Escherichia coli (E. coli) D21g was selected a model bacterium to better catch effect three parameters cell behavior. Suwannee River acid (SRHA) chosen representative concentration for tests kept 10 ppm. frequency employed 20 kHz, efficiency at two exposure times (5 10 min) compared. removal E. confirmed be 100 % 10 min in all conditions except 10-min temperature-controlled condition. with high IS greater than that low IS, by 26 %, confirming an increase level increasing IS. SRHA (96.6 %) much without (69.6 %). condition (at relatively temperature) significantly lower uncontrolled Furthermore, trend obtained using other types bacteria more complex surface structure consistent cells.
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