超高压对食品中微生物的影响  

Effects of superhigh pressure on microorganisms in food

作　　者：张海峰[1] 白杰[1] 刘姗姗[1] 金文刚[1] 

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《农业科学研究》2008年第2期25-28,共4页Journal of Agricultural Sciences

摘　　要：食品中的微生物是导致食品品质降低的重要原因之一.以近几年国内外发表的有关超高压技术在食品中的应用文献为基础,就超高压处理对食品中微生物的影响进行了综述.在报道超高压灭菌技术的基本原理之上,对温度、压力、pH值、食品成分和水分活度等因素对超高压杀菌的效果以及超高压对微生物的细胞形态结构、遗传物质等造成的影响作了较为详尽的阐述,列举了实例,展望了超高压在食品灭菌领域的应用前景和发展方向.Microorganisms in food is one of the most important factors which causes food to decay.According to the recent references published home and abroad about application of superhigh pressure for food processing,the effects of superhigh pressure on dealing with microorganisms in foods was summarized.The mechanism and update research of ultra high pressure sterilization of food were summarized.On the basis of basical principle of the techniques for sterilization with superhigh pressure,the factors affecting sterilization efficiency such as temperature,pressure,pH values,food components and water activity,as well as the effects of superhigh pressure on morphological structures and inheritant materials of microorganisms were expounded with examples. In the end,the applying future and developing direction for superhigh pressure in food sterilization were forecasted.

关 键 词：超高压 食品 微生物 研究进展 

分 类 号：Q931[生物学—微生物学]