食品与发酵工业2023，Vol.49Issue(24)：347-353,7.DOI:10.13995/j.cnki.11-1802/ts.035364
环境基质对芽孢杆菌状态演变与热抗性影响的研究进展
Progress of the ambient matrix affecting on physiological evolution and heat resistance of Bacillus spp.
摘要
Abstract
Bacillus spp.can form highly resistant spores,and it is difficult to kill these strains during food processing.Survived spores may germinate and multiply once exposed to appropriate conditions.Ambient matrix affects physiological evolution and cell charac-teristic of Bacillus spp.diversely.Therefore,both the effects of environmental conditions and common components of the matrix on sporu-lation speed,spore production,formed-spore resistance,germination ability,and cell resistance are illustrated in current work.This re-view focuses on understanding of how matrix influences Bacillus spp.at different stages,hoping to contribute to the control of spoilage and pathogenic risks during food processing and storage in real scenarios.关键词
环境基质/芽孢杆菌/热抗性/pH值/水分活度/萌发/芽孢形成Key words
matrix/Bacillus spp./heat resistance/pH value/water activity/germination/sporulation引用本文复制引用
耿方琳,牛洪梅,贾凯,刘阳泰,王翔,董庆利..环境基质对芽孢杆菌状态演变与热抗性影响的研究进展[J].食品与发酵工业,2023,49(24):347-353,7.基金项目
上海市农委2021年度科技兴农项目(2021-02-08-00-12-F00782) （2021-02-08-00-12-F00782）
上海市农业领军人才项目(2022) （2022）
