高压热杀菌技术灭活细菌芽胞机理研究进展  

Advances in the Mechanism of High Pressure Thermal Sterilization Technology to Inactivate Bacterial Spores

作　　者：申瑾 郭家俊 陈翔 吴珊 包军鹏 章中[1] SHEN Jin;GUO Jia-jun;CHEN Xiang;WU Shan;BAO Jun-peng;ZHANG Zhong(Coll.of Agric.,Ningxia Uni.,Ningxia Hui Autonomous Region,Yinchuan 750021)

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《微生物学杂志》2020年第2期101-107,共7页Journal of Microbiology

基　　金：国家自然科学基金项目(31760474);国家自然科学基金项目(31460410)。

摘　　要：高压热杀菌技术(High-pressure Thermal Sterilization,HPTS)是一种重要的新型食品杀菌技术,可杀灭细菌芽胞。目前对HPTS杀灭芽胞的效果和动力学的研究较多,但关于HPTS杀灭芽胞机理研究却较少并缺少总结分析。深入完整地综述了有关HPTS灭活细菌芽胞机理的文献报道,着重从HPTS对2,6-吡啶二羧酸(2,6-Pyridinedicarboxylic acid,DPA)释放、小分子酸溶性蛋白(Small acid-soluble protein,SASP)的降解、皮层裂解酶活力、芽胞内膜的损伤和皮层的水解等方面的作用阐述其杀灭细菌芽胞的机理。HPTS(high-pressure thermal sterilization)is an important new food sterilization technology that could eliminate bacterial spores.At present,there are many studies on the effects and kinetics of HPTS sterilization;however,there are few studies on the mechanism of HPTS killing spores and lack of summary analysis.This paper made intensively and completely summary on the literature reporting the mechanism of HPTS eliminating bacterial spores,stressed on the release of 2,6-pyridine dicarboxylic acid(DPA),degradation of small acid-soluble protein(SASP),activity of cortical lysozyme,damage of spore intima,hydrolysis of cortex,and the effects of other aspects that acting the mechanism of HPTS eliminating bacterial spores.

关 键 词：高压 热 细菌 芽胞 杀菌 

分 类 号：Q93-31[生物学—微生物学]