食品科学
食品科學
식품과학
FOOD SCIENCE
2010年
1期
251-257
,共7页
曾庆梅%周先汉%杨毅%司文攻%李志强%刘坤%高媛
曾慶梅%週先漢%楊毅%司文攻%李誌彊%劉坤%高媛
증경매%주선한%양의%사문공%리지강%류곤%고원
高密度CO_2%杀菌%酸化%萃取%芽孢
高密度CO_2%殺菌%痠化%萃取%芽孢
고밀도CO_2%살균%산화%췌취%아포
dense-phase carbon dioxide (DPCD)%sterilization%acidification%extraction%bacillus
高密度CO_2杀菌技术对营养细菌的杀菌是切实可行的,但是在较温和条件下,很难杀灭芽胞:已报道杀菌研究结果绝大部分是将微生物接种在指定的基质开展,基质影响杀菌效果,故研究成果难以实际应用:营养细菌的杀菌机制还没有完全研究清楚,芽胞的杀灭机制几乎没有研究.为此亟待进一步展开营养细菌和芽胞杀菌机制研究,为高密度CO_2杀菌技术的实用化提供理论基础.本文回顾了国内外研究状况,提出了进一步工业化前需要解决的酸化杀菌、萃取杀菌、芽胞杀火机理以及协同措施等应用基础问题.
高密度CO_2殺菌技術對營養細菌的殺菌是切實可行的,但是在較溫和條件下,很難殺滅芽胞:已報道殺菌研究結果絕大部分是將微生物接種在指定的基質開展,基質影響殺菌效果,故研究成果難以實際應用:營養細菌的殺菌機製還沒有完全研究清楚,芽胞的殺滅機製幾乎沒有研究.為此亟待進一步展開營養細菌和芽胞殺菌機製研究,為高密度CO_2殺菌技術的實用化提供理論基礎.本文迴顧瞭國內外研究狀況,提齣瞭進一步工業化前需要解決的痠化殺菌、萃取殺菌、芽胞殺火機理以及協同措施等應用基礎問題.
고밀도CO_2살균기술대영양세균적살균시절실가행적,단시재교온화조건하,흔난살멸아포:이보도살균연구결과절대부분시장미생물접충재지정적기질개전,기질영향살균효과,고연구성과난이실제응용:영양세균적살균궤제환몰유완전연구청초,아포적살멸궤제궤호몰유연구.위차극대진일보전개영양세균화아포살균궤제연구,위고밀도CO_2살균기술적실용화제공이론기출.본문회고료국내외연구상황,제출료진일보공업화전수요해결적산화살균、췌취살균、아포살화궤리이급협동조시등응용기출문제.
Dense-phase carbon dioxide processing (DPCDP) is proposed as an alternative technique to conventional heat sterilization in food industry, which is carried out at pressure less than 100 MPa and moderate temperature. Microorganisms are inactivated due to cell burst in liquid culture with a sudden release of pressurized CO_2, inactivation of enzymes or other sterilization mechanisms. Meanwhile, this technique exhibits no side effects on flavor, taste and nutrients; moreover, it is characterized by lower energy consumption, less cost for processing and industrial equipments, and no toxin production. Although DPCDP can be used for sterilization of vegetable bacteria, it is difficult to sterilize bacillus by DPCDP at the moderate temperature condition. Moreover, previous reports related to DPCDP for vegetable bacteria mainly focused on sterilization experiments on designated medium such as buffer or broth. However, the sterilization effect of DPCDP on vegetable bacteria is affected by medium so that it is still far away from practical applications. The inactivation mechanism of DPCDP for vegetable bacteria is still not clear as yet. Similarly, its sterilization mechanisms for bacillus have rarely been investigated. In order to further develop DPCDP for the sterilization of vegetable bacteria and bacillus, and provide theoretical evidences for industrial applications of DPCDP, mechanisms and synergistic strategies for the enhanced effect of DPCDP on the treatment to heat-sensitive apple juice are reviewed in this paper, which also suggests that urgent problems such as sterilization mechanisms of acidification and extraction, sterilization mechanisms for bacillus, and synergistic strategies for DPCDP need resolving as soon as possible.