食品中低温微生物的适冷机制研究进展  

Advances in Cryo-Adaptation Mechanism of Food-Related Microorganisms

作　　者：叶晶鑫 杨胜平[1] 程颖[1] 钱韻芳[1] 谢晶[1] YE Jing-xin;YANG Sheng-ping;CHENG Ying;QIAN Yun-fang;XIE Jing(Shanghai Engin.Res,Ctr.of Aquatic Product Processing ＆ Preserv＇n.Coll,of Food Sci.＆ Technol.,Shanghai Ocean Uni.,Shanghai 201306)

机构地区：[1]上海水产品加工及贮藏工程技术研究中心上海海洋大学食品学院,上海201306

出　　处：《微生物学杂志》2018年第4期114-119,共6页Journal of Microbiology

基　　金：国家自然科学基金项目(31501551;31571914);2016年上海市科技兴农重点攻关项目(沪农科攻字(2016)第1-1号)

摘　　要：低温贮藏是延长食品货架期、维持食品鲜度和质量安全的重要方法,然而仍有部分微生物能适应低温环境,使食品发生腐败变质。主要从细胞膜、适冷酶、冷休克蛋白、冷适应蛋白、代谢水平及低温防护剂等角度阐述国内外食品中低温微生物适冷机制的研究进展,为低温微生物在食品领域的应用与防护提供参考。Low temperature is an important method to extend the shelf life of foods and maintain their freshness,quality and safety. However,there are still some microorganisms enable to grow at low temperatures and cause food to spoil. The research progress on cryo-adaptation mechanisms of food-related microorganisms was mainly expatiated in this paper from the point of views of cell membrane,psychrophilic enzymes,cold shock proteins,cold acclimation proteins,metabolic level,as well as antifreeze protection agents etc,in order to provide references for the application of and protection against cryo-adapted microorganisms in the field of foods.

关 键 词：食品低温微生物 细胞膜 适冷酶 冷休克蛋白 冷适应蛋白 代谢水平 低温防护剂 

分 类 号：Q939.97[生物学—微生物学] TS201.3[轻工技术与工程—食品科学]