稳定的超休 Bacillus 子低于 500 MPa:在高压加工下隔离,表征和制定减少其丰度的策略
Junyi Zhang1, Shengnan Kang1, Jinfeng Wang2
1College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, China.
International journal of food microbiology
|November 25, 2025
概括
高水静压 (HHP) 可以诱导细菌子发芽,但超休的子抵御这一点. 这项研究描述了稳定的高压超休眠 (HPSD) 子,揭示了它们的抗性变化,并优化了HHP条件,以最大限度地减少它们的存在,从而有效地使子无活化.
科学领域:
- 食品微生物学 食品微生物学
- 细菌子耐药性 细菌子耐药性
- 高水静压应用 高水静压应用
背景情况:
- 高水静压 (HHP) 用于通过"发芽以根除"策略来使子无活化.
- 超休眠子 (SD) 抵抗HHP发芽,这对这种方法构成了挑战.
- 之前发现的高压超休眠 (HPSD) 子仍然可以表现出深度休眠状态.
研究的目的:
- 在HPH治疗和潜伏后,鉴定Bacillus subtilis稳定的HPSD子.
- 研究这些稳定的HPSD子的发芽能力和耐药性.
- 优化HHP参数以最大限度地减少各种矩阵中稳定的HPSD子群.
主要方法:
- 在500MPa处理和潜伏后,从细菌细菌中分离稳定的HPSD子.
- 对各种发芽物和HHP的反应中子发芽的评估.
- 确定对热,化学剂和紫外线辐射的耐受性.
- 优化HHP参数和B. subtilis和B. cereus的潜伏后条件.
主要成果:
- 与标准的HPSD子相比,稳定的HPSD子显示出明显减少的发芽.
- 这些子对热,HCl,甲和甲的耐受性降低.
- 相反,稳定的HPSD子对紫外线辐射的抵抗性增加.
- 优化的HHP和化后条件减少了水和食物矩阵中的稳定HPSD子数量.
结论:
- 稳定的HPSD子代表着一个独特的亚种群,具有独特的发芽和抗性特征.
- 了解这些稳定的HPSD子对于改进基于HHP的子不活化策略至关重要.
- 优化的HHP协议可以减轻食品加工应用中稳定的HPSD子所带来的挑战.
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