微生物在超高压下的致变机理和影响因素研究现状  

Research Status of Micro-organisms' Mutagenic Mechanism and Influencing Factors by the Ultra-high Pressure

作　　者：王春芳[1] 毛明[1] 王为民[2] 田凤[3] 于勇[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]农业部农产品质量安全监管局,北京100125 [3]农业部管理干部学院,北京102208

出　　处：《中国食品学报》2013年第7期164-169,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家863项目(2011AA100800);浙江省自然科学基金项目(Y3100047)

摘　　要：超高压杀菌技术是目前热门的农产品(食品)非热杀菌技术之一,也是最具产业化潜力的热杀菌替代技术之一。近年来,该技术已成为农产品(食品)杀菌技术研究领域的热点,其杀菌机理和杀菌效果的影响因素均不断有新的发现。本文在对国内外相关研究的总结和分析基础上,从形态结构、化学反应、基因机制、细胞膜等角度对微生物受高压影响的机理研究现状以及杀菌效果影响因素的研究现状进行综述。Ultra-high pressure sterilization technology is currently one of the popular non-thermal sterilization technologies of agricultural products（food）. As one of the alternative heat sterilization technologies, it has the most industrialization potential. In recent years, this technology has become a hot area of agricultural products （food） sterilization tech- nology, and the sterilization mechanism and influencing factors of sterilization effect are constantly have new discoveries. On the basis of summary and analysis of domestic and foreign research reports, this paper reviewed the mechanism research status of microorganisms impacted by high pressure from morphological, chemical reaction, gene mechanism and cell membrane. Experiments research status of factors influencing germicidal efficacy were also reviewed in this paper. Theoretical guidance is provided for its further research.

关 键 词：超高压 微生物 致变 机理 影响因素 

分 类 号：TS201.3[轻工技术与工程—食品科学]