食品微生物对超高压处理的逆境响应

Stress Response of Food Microorganisms under High Hydrostatic Pressure

超高压(High Hydrostatic Pressure,HHP)作为一种非热杀菌技术,在食品工业中有着很广泛的应用,与传统的热加工处理相比,在保持食品品质、杀菌、钝酶等方面都有其明显的优势。通过对国内外相关文献的分析,对HHP处理后处于亚致死状态食品微生物的细胞膜、遗传与结构物质、机体代谢等方面,以及大部分食品微生物在应对外界的多种刺激时而进行的普遍性调控机制的研究进行了总结,探讨了经过HHP处理后处于亚致死状态的食品微生物在逆境下存活的应激反应。

As a novel non-thermal food processing technology, high hydrostatic pressure（HHP） is showing broad application in food industry. Compared to traditional technologies, this technology exhibits significant advantages in the retention of food quality, inactivation of microorganisms and enzymes. In this review, based on the comprehensive analysis, regulation of sub-lethal cells＇ membrane, genetic and structural components,metabolism under HHP treatment and a majority of sub-lethal food micro organisms general responses when exposed to some stresses are reviewed, and the stress response of sub-lethal food microorganisms exposed to HHP is discussed in this paper.