摘要
超声波作为新型绿色非热物理加工技术,可以在短时间内杀灭微生物,同时减少对食品中功能性成分的破坏,保持食品品质,在食品工业中有广阔的应用前景。芽孢是细菌营养体的休眠体,由于其致密的结构对各种加工技术手段、杀菌剂等均有较强的抗性,很难将其直接灭活。超声波对芽孢的灭活作用有限,因此较多的研究将超声波与其他技术联合对芽孢进行灭活。本文针对超声波技术灭活芽孢的效果及机理、超声波联合技术灭活芽孢等内容进行综述,以期为细菌芽孢的非热灭活提供理论参考。
As a green non-thermal physical sterilization technology,ultrasonic can kill microorganisms in a short period of time while causing little damage to functional components in foods and maintaining food quality,making it a promising candidate for application in the food industry.Spores,a dormant form of vegetative cells with strong resistance to various processing techniques and sanitizers,are difficult to inactivate,attributable to its dense structure.As ultrasonic has only a limited killing effect on spores,many studies have applied a combination of ultrasonic and other sterilization technologies to kill spores.This review focuses on the killing effect and mechanism of ultrasonic alone and in combination with other sterilization technologies on bacterial spores.This review is expected to provide a theoretical reference for the non-thermal inactivation of bacterial spores.
作者
吕瑞玲
丁甜
周建伟
刘东红
LÜRuiling;DING Tian;ZHOU Jianwei;LIU Donghong(Ningbo Research Institute,Zhejiang University,Ningbo 315100,China;College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China;NingboTech University,Ningbo 315100,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第1期278-284,共7页
Food Science
基金
“十三五”国家重点研发计划重点专项(2016YFD0400300)。
关键词
超声波
芽孢灭活
非热技术
电位水
ultrasound
spore inactivation
non-thermal technology
electrolyzed water
