超高静压对细菌芽孢致死效应的研究进展

Progress of Research on Inactivation Effect of High Hydrostatic Pressure Processing on Bacterial Spores

在超高静压杀菌过程中,细菌芽孢往往比其营养体更耐压,而单独的压力处理并不能完全杀死芽孢。超高静压对普通微生物营养体有较好的杀灭效果,但超高静压对细菌芽孢杀灭效应有待于进一步研究。研究表明,超高静压结合适度的热处理能显著增加芽孢的杀灭效果。本文综述了芽孢对食品安全的影响、超高静压诱导芽孢发芽以及超高静压导致细菌芽孢失活的影响因素等。

In high hydrostatic pressure treatment, bacterial spores are more resistant than vegetative cells thus pressure treatment alone is not sufficient in inactivating bacterial spores. High hydrostatic pressure processing can effectively inactivate vegetative bacteria; however, the knowledge about inactivation on bacterial spores by the high hydrostatic pressure is still limited. Recently, many researchers demonstrated that the combination of high hydrostatic pressure with moderate heat treatment were effective in increasing the inactivation of bacterial spores. This review focuses on food safety and spores, high hydrostatic pressure-induced germination and effects of high hydrostatic pressure on inactivation of bacterial spores.