冷等离子体技术灭活细菌芽孢的研究进展

TS201.3; 芽孢是某些细菌营养体在环境胁迫条件下形成的休眠体,广泛存在于自然界中.芽孢结构致密,对热、紫外线辐射等环境胁迫具有较强的抗性,很难被食品工业中常规的杀菌方法所杀灭,是影响食品安全的重要因素.近年来,非热加工技术在杀灭芽孢中的应用受到广泛关注.冷等离子体是一种新型非热杀菌技术,具有杀菌效率高、能耗低、无二次污染等优点,在食品工业中有广阔的应用前景.本文综述了冷等离子体杀灭食品中细菌芽孢的研究进展,总结了冷等离子体杀灭芽孢的作用机制,分析了影响冷等离子体作用效果的因素,并展望了今后的研究方向,以期为冷等离子体在食品安全控制领域的实际应用提供理论基础....

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Published in食品工业科技 Vol. 45; no. 11; pp. 381 - 387
Main Authors 牛力源, 张殿鹤, 马云芳, 相启森
Format Journal Article
LanguageChinese
Published 河南省冷链食品质量与安全控制重点实验室,河南郑州 450001 01.06.2024
郑州轻工业大学食品与生物工程学院,河南郑州 450001
Subjects
机制
influencing factors
杀灭
细菌芽孢
影响因素
inactivation
bacterial spores
mechanism
冷等离子体
cold plasma
Online AccessGet full text
ISSN1002-0306
DOI10.13386/j.issn1002-0306.2023070103

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Abstract TS201.3; 芽孢是某些细菌营养体在环境胁迫条件下形成的休眠体,广泛存在于自然界中.芽孢结构致密,对热、紫外线辐射等环境胁迫具有较强的抗性,很难被食品工业中常规的杀菌方法所杀灭,是影响食品安全的重要因素.近年来,非热加工技术在杀灭芽孢中的应用受到广泛关注.冷等离子体是一种新型非热杀菌技术,具有杀菌效率高、能耗低、无二次污染等优点,在食品工业中有广阔的应用前景.本文综述了冷等离子体杀灭食品中细菌芽孢的研究进展,总结了冷等离子体杀灭芽孢的作用机制,分析了影响冷等离子体作用效果的因素,并展望了今后的研究方向,以期为冷等离子体在食品安全控制领域的实际应用提供理论基础.
AbstractList TS201.3; 芽孢是某些细菌营养体在环境胁迫条件下形成的休眠体,广泛存在于自然界中.芽孢结构致密,对热、紫外线辐射等环境胁迫具有较强的抗性,很难被食品工业中常规的杀菌方法所杀灭,是影响食品安全的重要因素.近年来,非热加工技术在杀灭芽孢中的应用受到广泛关注.冷等离子体是一种新型非热杀菌技术,具有杀菌效率高、能耗低、无二次污染等优点,在食品工业中有广阔的应用前景.本文综述了冷等离子体杀灭食品中细菌芽孢的研究进展,总结了冷等离子体杀灭芽孢的作用机制,分析了影响冷等离子体作用效果的因素,并展望了今后的研究方向,以期为冷等离子体在食品安全控制领域的实际应用提供理论基础.
Abstract_FL Spores are the main dormant forms of some bacteria under harsh environment conditions,which are widely distributed in nature.Bacterial spores have a rigid structure,which helps resist to environmental stresses such as heat and ultraviolet radiation.At present,it is difficult to inactivate bacterial spores by the conventional sterilization methods used in the food industry.Therefore,bacterial spores are one of the most important factors influencing the food safety.In recent years,the application of non-thermal processing technologies in killing spores has received great deal of attention.Cold plasma is a novel non-thermal physical sterilization technology,which has a broad application prospect in the food industry due to its various advantages such as high bactericidal efficiency,low energy consumption,and secondary pollution-free.In this paper,the application of cold plasma in the inactivation of bacterial spores in foods is reviewed,and the underlying mechanisms are also summarized in detail.Moreover,the effects of diverse factors on cold plasma-induced spores inactivation are analyzed,and the future research direction is also prospected.This article provides important theoretical basis for the practical application of cold plasma in food safety and quality control.
Author 马云芳
相启森
牛力源
张殿鹤
AuthorAffiliation 郑州轻工业大学食品与生物工程学院,河南郑州 450001;河南省冷链食品质量与安全控制重点实验室,河南郑州 450001
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Author_FL XIANG Qisen
NIU Liyuan
ZHANG Dianhe
MA Yunfang
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DocumentTitle_FL Research Progress of Cold Plasma-induced Inactivation of Bacterial Spores
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Issue 11
Keywords 机制
influencing factors
杀灭
细菌芽孢
影响因素
inactivation
bacterial spores
mechanism
冷等离子体
cold plasma
Language Chinese
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PublicationTitle 食品工业科技
PublicationTitle_FL Science and Technology of Food Industry
PublicationYear 2024
Publisher 河南省冷链食品质量与安全控制重点实验室,河南郑州 450001
郑州轻工业大学食品与生物工程学院,河南郑州 450001
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Snippet TS201.3; 芽孢是某些细菌营养体在环境胁迫条件下形成的休眠体,广泛存在于自然界中.芽孢结构致密,对热、紫外线辐射等环境胁迫具有较强的抗性,很难被食品工业中常规的杀菌方...
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Title 冷等离子体技术灭活细菌芽孢的研究进展
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