食品科学 ›› 2024, Vol. 45 ›› Issue (16): 294-302.doi: 10.7506/spkx1002-6630-20230530-276

• 专题论述 • 上一篇    

声热耦合杀菌对乳中耐热枯草芽孢杆菌抑制作用研究进展

李欣霏,杨姗姗,贺凯茹,包雨飞,姜北辰,苗塽钰,张淑丽,武俊瑞   

  1. (1.沈阳农业大学食品学院,辽宁省食品发酵技术工程研究中心,沈阳市微生物发酵技术创新重点实验室,辽宁 沈阳 110866;2.蒙牛乳业(沈阳)有限责任公司,辽宁 沈阳 110000)
  • 发布日期:2024-08-06
  • 基金资助:
    国家自然科学基金面上项目(32172279;31871831);沈阳市科技创新平台项目(21-104-0-28;21-103-0-14)

Research Progress in Ultrasonic-Assisted Thermal Sterilization of Heat-Resistant Bacillus subtilis in Milk

LI Xinfei, YANG Shanshan, HE Kairu, BAO Yufei, JIANG Beichen, MIAO Shuangyu, ZHANG Shuli, WU Junrui   

  1. (1. Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Liaoning Engineering Research Center of Food Fermentation Technology, College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. Mengniu Dairy (Shenyang) Co. Ltd., Shenyang 110000, China)
  • Published:2024-08-06

摘要: 声热耦合技术作为一种温和有效的新兴杀菌技术,已成功用于多种食品中微生物安全的控制,尤其在乳制品加工领域具有广阔的应用前景。超声波有独特的动力杀菌策略,在缓解乳制品供应链压力、减少乳制品腐败带来的经济损失方面起到不容忽视的积极作用。本文从超声波的空化作用、破坏细胞壁和细胞膜、产生自由基和抗菌类物质及损伤细胞代谢相关酶等方面综述近10 年国内外关于声热耦合杀菌技术抑制枯草芽孢杆菌的机制和研究进展,提出一种控制乳制品中污染菌体数量的新型杀菌方法,旨在为今后更好地研究和应用该技术控制乳制品贮藏加工过程中耐热芽孢杆菌污染、降低耐热芽孢杆菌残留引起的乳制品劣变风险、更好地保障产品货架期内品质安全提供参考。

关键词: 声热耦合杀菌;新兴技术;枯草芽孢杆菌;抑菌机制;食品安全

Abstract: Ultrasonic-assisted thermal treatment, as a mild and effective emerging sterilization technology, has been successfully used to control the microbial safety of various foods. In particular, it has broad application prospects in the field of dairy processing. Ultrasonic provides a unique strategy to dynamically inactivate bacteria, which plays a significant positive role in alleviating the pressure on the dairy supply chain and reducing the economic loss caused by dairy spoilage. This article reviews the research progress that has been made in the past decade on the mechanism behind the ultrasonic-assisted thermal sterilization of Bacillus subtilis in terms of the cavitation effect of ultrasonic, damage to the cell wall and membrane, generation of free radicals and antibacterial substances, and damage to cell metabolism-related enzymes. A new sterilization method for controlling the number of bacteria contaminating dairy products is proposed in this paper, aiming to provide a reference for better research and application of this technology for controlling the contamination of heat-resistant Bacillus during the storage and processing of dairy products, reducing the risk of dairy quality deterioration caused by the residue of heat-resistant Bacillus, and ensuring the quality and safety of dairy products during its shelf life.

Key words: ultrasonic-assisted thermal treatment; emerging technologies; Bacillus subtilis; antibacterial mechanism; food safety

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