食品微生物对超高压处理的逆境响应

张静; 赵凤; 胡小松; 廖小军

doi:10.11858/gywlxb.2012.03.016

食品微生物对超高压处理的逆境响应

doi: 10.11858/gywlxb.2012.03.016

中国农业大学食品科学与营养工程学院国家果蔬加工工程技术研究中心，农业部果蔬加工开放重点实验室，北京 100083

详细信息

通讯作者:
廖小军 liaoxjun@hotmail.com

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出版历程
- 收稿日期: 2011-03-04
- 修回日期: 2011-07-13
- 发布日期: 2012-06-15

Stress Response of Food Microorganisms under High Hydrostatic Pressure

National Engineering Research Center For Fruit and Vegetables Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

摘要

摘要: 超高压（High Hydrostatic Pressure，HHP）作为一种非热杀菌技术，在食品工业中有着很广泛的应用，与传统的热加工处理相比，在保持食品品质、杀菌、钝酶等方面都有其明显的优势。通过对国内外相关文献的分析，对HHP处理后处于亚致死状态食品微生物的细胞膜、遗传与结构物质、机体代谢等方面，以及大部分食品微生物在应对外界的多种刺激时而进行的普遍性调控机制的研究进行了总结，探讨了经过HHP处理后处于亚致死状态的食品微生物在逆境下存活的应激反应。
- 超高压 /
- 逆境响应 /
- 食品微生物 /
- 遗传与结构物质
Abstract: As a novel non-thermal food processing technology, high hydrostatic pressure (HHP) is showing broad application in food industry. Compared to traditional technologies, this technology exhibits significant advantages in the retention of food quality, inactivation of microorganisms and enzymes. In this review, based on the comprehensive analysis, regulation of sub-lethal cells' membrane, genetic and structural components, metabolism under HHP treatment and a majority of sub-lethal food microorganisms general responses when exposed to some stresses are reviewed, and the stress response of sub-lethal food microorganisms exposed to HHP is discussed in this paper.
- high hydrostatic pressure /
- stress response /
- food microorganism /
- genetic and structural materials

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