果汁中嗜酸耐热菌的特性 控制与检测  

Alicyclobacillus spp.in Juice:Characteristics,Control and Detection

作　　者：常玉华[1] 仇农学[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《农产品加工（下）》2011年第11期77-81,共5页Farm Products Processing

基　　金：国家自然科学基金(31101242);农业部"948"农产品专项(2006-G28)

摘　　要：嗜酸耐热菌,即环脂芽孢杆菌(Alicyclobacillus spp).,能够经受果汁加工中的高温瞬时灭菌过程,并能在酸性果汁中生长,从而导致果汁风味的劣变和腐败。嗜酸耐热菌是果汁加工中的主要目标控制微生物,为果汁的主要安全性指标之一。系统阐述了果汁中嗜酸耐热菌的生长与耐热特性,危害与污染途径;并在此基础上,全面介绍和分析了嗜酸耐热菌的各种控制与检测方法。其中,非热灭菌技术对嗜酸耐热菌的控制,以及嗜酸耐热菌的特异性快速检测技术,是当前工业界和学术界共同关注的热点。Alicyclobacillus spp,also called as thermophic acidophlic bacteria（TAB）,can survive heat treatments in the juice processing,causing unfavorable odds and spoilage of juices.Alicyclobacillus is therefore an important target micro-organism in the juice processing.In this paper,we review the characteristics（including the morphology,heat resistance and potential hazards） of this microbe,and various controlling and detective methods against Alicyclobacillus.The current researches have been focused on the non-heating control methods and the rapid specific detection methods of Alicyclobacillus,which are to the interests of both academic and industry.

关 键 词：果汁 嗜酸耐热菌 环脂芽孢杆菌 特性 控制 检测 

分 类 号：TS207.4[轻工技术与工程—食品科学]