食品中产芽孢细菌的杀菌技术研究现状与趋势  

Research and Development of Sterilization Technology on Spores Producing Bacteria

作　　者：于勇[1] 毛明[1] 王为民[2] 田凤[3] 林怡[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058 [2]农业部科技发展中心,北京100026 [3]农业部管理干部学院,北京102208

出　　处：《中国食品学报》2012年第4期160-167,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省自然科学基金项目(Y3100047);中央高校基本科研业务费专项资金项目

摘　　要：食品中的产芽孢细菌具有较强的耐热和耐压性能,是食品杀菌工序的最大难题。随着国内外一些新型杀菌技术的出现,研究不同的杀菌技术对于食品中产芽孢细菌的杀菌效应,是目前国际上食品杀菌技术研究的前沿热点问题之一。本文通过对国内外相关研究报道的收集、总结与分析,阐述食品中产芽孢细菌杀菌技术的研究现状,探讨该领域的发展趋势。Spores producing bacteria is one of the biggest problems in the food sterilization process due to its strong heat-resistant and pressure-resistant. With some new sterilization technologies appeared at home and abroad, studying on different effects which caused by different sterilization methods about spores producing bacteria is the forefront issues in food sterilization technology research. This paper studied the current situation of food sterilization on spores producing bacteria, and explored the development tendency in this field, by collecting, summarizing and analyzing the related research materials.

关 键 词：食品 芽孢 杀菌 技术 

分 类 号：TS205[轻工技术与工程—食品科学]