摘要
芽孢是细菌在环境胁迫(如低温、干旱和营养缺乏等)下形成的休眠体。它对高温、高压、干燥、辐射、低温、腐蚀性物质等具有极强的抗逆性。芽孢在食品中的存在会造成食品的腐败变质,且具有发生食源性疾病的潜在风险。如何将芽孢杀灭一直是食品杀菌领域亟待突破的关键问题。芽孢萌发是其抗性消失的前提,对杀死芽孢至关重要。本文主要从芽孢结构组成以及芽孢萌发途径入手,详细介绍现阶段关于芽孢萌发的研究现状。
Bacteria will turn into dormant spore, in order to survive in the adverse condition, such as low temperature, drought and poor nutrition. Spore hasstrong resistance to the high temperature, high pressure, low temperature,dry, radiation and corrosive substances. In the field of food safety, spore will threaten human health by causing food deterioration and food-borne diseases. Scientists have done a lot of research on how to kill spore in many years. In this article, With considering spore structure and spore germination pathway, the research progress on the spore germination in the present stage will be introduced in detail.
作者
梁栋
陈芳
胡小松
Liang Dong;Chen Fang;Hu Xiaosong(China Agricultural University,National Engineering Research Center for Fruits and Vegetables Processing,Beijing 100083)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第6期221-228,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金重点项目(31530058)
教育部科学技术研究项目(113011A)
关键词
芽孢
芽孢萌发
萌发假说
spore
germination
germination hypothesis
