超高压处理对灭活细菌芽孢影响的研究进展

Effect of High Hydrostatic Pressure on Inactivation of Bacterial Spores: A Review

超高压(HighHydrostaticPressure,HHP)处理是一种非热食品加工技术,对微生物有较好的杀灭作用。然而细菌芽孢对压力有较强的耐受性,限制了HHP在食品加工中的应用。为了增大HHP对细菌芽孢的灭活效果,人们发明和优化了许多HHP处理方法和工艺,例如间歇HHP处理,HHP结合热、微波等物理手段,HHP结合细菌素等化学试剂等方法。这些新的方法和工艺提高了HHP灭活细菌孢子的效果,从而延长了食品货架期,更好地保持了食品的感官、品质和营养特征。HHP对细菌芽孢的作用机理目前仍然不明确。本文阐述了近年来有关HHP灭活细菌芽孢的方法和机理等方面的进展情况。

High hydrostatic pressure （HHP） processing,as a non-thermal processing,has been investigated to inactivate microorganism.But the application of this new technology was restricted by the bacterial spores due to its high pressure resistance.By improving HHP using oscillatory pressure applications or combination with certain physical treatment（thermal,microwave,etc） and some chemical agents （bacteriocin,etc）,bacterial spores can be inactivated,resulting in shelf-stable foods with natural sensory,quality,and nutritional attributes.However,the mechanisms of those processing were still not fully studied.Literature on the recent advances in mechanisms and new technology of inactivation of bacterial spores by HHP were reviewed in this paper.