果汁中脂环酸芽孢杆菌(Alicyclobacillus spp.)的危害及其控制

Hazards and Controlling Methods of Alicyclobacillus spp. in Juice

脂环酸芽孢杆菌(Alicyclobacillus spp.)对果汁风味影响较大,成为果汁的主要安全性指标备受国际社会关注。本文系统分析了脂环酸芽孢杆菌的代谢产物及其对果汁的危害、污染果汁的途径及安全性问题,提出:①通过原料选择、清洗、膜过滤和高温灭菌能较有效控制果汁中脂环酸芽孢杆菌;②ClO2、乳酸链球菌素、促肠活动素等被研究证实均对脂环酸芽孢杆菌有很好的杀灭作用,但还未应用于工业化生产;③辐照杀菌、脉冲电场、超声波杀菌等非热杀菌技术亟待研究开发,在果汁中脂环酸芽孢杆菌的控制应用方面前景广阔。

The contents ofAlicyclobacillus spp. are the main flavor affecting indexes of juice, for their bad flavor effects on juice taste, so they have become increasingly concerned in the international community. Their metabolites, hazards, contamination routes were analyzed in this paper, and controlling methods were also introduced in this paper, （1） the Alicyclobacillus spp. are currently controlled by raw materials selection, washing, molecular filtration and high-temperature sterilization. （2）ClO2, nisin and enterocin etc. are proved to have a good sterilization effect, but not to be applied on industrial production. And 3 non-heat sterilization technologies such as irradiation, pulsed electric field or ultrasonic wave sterilization have broad prospects, but have to be further studied before application.