中国食品学报2011，Vol.11Issue(2)：152-157,6.
超高压处理对灭活细菌芽孢影响的研究进展
Effect of High Hydrostatic Pressure on Inactivation of Bacterial Spores: A Review
摘要
Abstract
High hydrostatic pressure (HHP) processing, as a non-thermal processing, has been investigated to inactivate microorganism. But the application of this new technology was restricted by the bacterial spores due to its high pressure resistance. By improving HHP using oscillatory pressure applications or combination with certain physical treatment(thermal, microwave, etc) and some chemical agents (bacteriocin, etc), bacterial spores can be inactivated, resulting in shelf-stable foods with natural sensory, quality, and nutritional attributes. However, the mechanisms of those processing were still not fully studied. Literature on the recent advances in mechanisms and new technology of inactivation of bacterial spores by HHP were reviewed in this paper.关键词
超高压/细菌芽孢/芽孢灭活/芽孢萌发Key words
high hydrostatic pressure (HHP)/ bacterial spores/ spore inactivation/ spore germination引用本文复制引用
易建勇,章中,胡小松,廖小军..超高压处理对灭活细菌芽孢影响的研究进展[J].中国食品学报,2011,11(2):152-157,6.基金项目
"十一五"国家高技术研究发展计划(863计划)项目(No.2007AA100405) （863计划）
国家自然基金项目(No.30972067) （No.30972067）
