超高压诱导食品中微生物失活的研究进展  

Review on inactivation of microorganisms in foods induced by high pressure processing

作　　者：马亚琴[1] 贾蒙 成传香 王鹏旭 MA Yaqin;JIA Meng;CHENG Chuanxiang;WANG Pengxu(Citrus Research Institute,Southwest University,National Citrus Engineering Research Center,Chongqing 400712,China)

机构地区：[1]西南大学柑桔研究所国家柑桔工程技术研究中心

出　　处：《食品与发酵工业》2019年第22期268-275,共8页Food and Fermentation Industries

基　　金：国家现代农业柑橘产业技术体系(CARS-26-06B);中央高校基本业务费专项资金资助(XDJK2019B048)

摘　　要：超高压处理(high pressure processing,HPP)作为一种新型的非热杀菌技术,具有最大限度保留食品中营养物质的优势,已在食品工业中广泛应用。但由于加工环境以及食品基质的复杂性,不同微生物在HPP下敏感度不同,且会形成部分亚致死微生物,引发食品安全的潜在隐患。基于HPP设备原理及其应用于食品加工中的杀菌效果,该文对影响超高压杀菌效果的内外因子以及导致细菌失活(致死或亚致死效应)的作用机制进行了综述,并分析了超高压与其他技术联用可能是抑制微生物亚致死效应的有效途径。High pressure processing(HPP),as a new non-thermal sterilization technology,has the advantage of retaining nutrients in food to the greatest extent,and has been widely used in food industry.Due to the complexity of processing condition and food matrices,however,sensitivities to HPP are varied for different microorganisms.Sub-lethal microorganisms may be produced,hence potential food safety hazards will occur.Based on the equipment principle and effect of microbial inactivation by HPP in food processing,the mechanism of inactivation(lethal effect and sub-lethal effect)caused by internal and external factors involved in HPP for sterilization was elaborated in detail.And combination of HPP and other technologies as an effective way to inhibit the sub-lethal effect of microorganisms was also illustrated.

关 键 词：超高压 食品 杀菌 细胞修复 亚致死效应 

分 类 号：TS2[轻工技术与工程—食品科学与工程]