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环境基质对芽孢杆菌状态演变与热抗性影响的研究进展

  • 耿方琳 ,
  • 牛洪梅 ,
  • 贾凯 ,
  • 刘阳泰 ,
  • 王翔 ,
  • 董庆利
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  • (上海理工大学 健康科学与工程学院,上海,200093)
第一作者:硕士研究生(董庆利教授为通信作者,E-mail:dongqingli@126.com)

收稿日期: 2023-03-04

  修回日期: 2023-03-17

  网络出版日期: 2024-01-17

基金资助

上海市农委2021年度科技兴农项目(2021-02-08-00-12-F00782);上海市农业领军人才项目(2022)

Progress of the ambient matrix affecting on physiological evolution and heat resistance of Bacillus spp.

  • GENG Fanglin ,
  • NIU Hongmei ,
  • JIA Kai ,
  • LIU Yangtai ,
  • WANG Xiang ,
  • DONG Qingli
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  • (School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)

Received date: 2023-03-04

  Revised date: 2023-03-17

  Online published: 2024-01-17

摘要

芽孢杆菌属能够产生抗性极强的芽孢,其难以在食品加工过程中被杀灭,残存芽孢具有在适宜条件下萌发生长的风险。芽孢杆菌所处环境基质对其状态演变以及菌体特性具有多重影响,该文选取了环境条件温度、pH与水分活度、基质主要营养成分与金属离子、磷酸盐,概述多种因素对芽孢形成、萌发以及对热等不利条件抗性的影响,并对现有研究进行了综述。旨在增进环境基质对芽孢杆菌作用的理解,以期在食品加工与贮存过程中更好针对芽孢杆菌的致腐与致病风险进行防控。

本文引用格式

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 . DOI: 10.13995/j.cnki.11-1802/ts.035364

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 characteristic of Bacillus spp. diversely. Therefore, both the effects of environmental conditions and common components of the matrix on sporulation speed, spore production, formed-spore resistance, germination ability, and cell resistance are illustrated in current work. This review 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.

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