Bacillusspores: a review of their properties and inactivation processing technologies

被引：67

作者：

Cho, Won-Il ^{[1
]}

Chung, Myong-Soo ^{[1
]}

机构：

[1] Ewha Womans Univ, Dept Food Sci & Engn, Seoul, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2020年 / 29卷 / 11期

基金：

新加坡国家研究基金会;

关键词：

Spore formation; Germination; Resistance properties; Sporicidal agents; Non-thermal inactivation processing; BACTERIAL-SPORES; SUBTILIS SPORES; CEREUS SPORES; UV-C; CORTEX HYDROLYSIS; ACID RELEASE; INHIBITION; SPORULATION; GERMINATION; PRESSURE;

D O I：

10.1007/s10068-020-00809-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Many factors determine the resistance properties of aBacillusspore to heat, chemical and physical processing, including thick proteinaceous coats, peptidoglycan cortex and low water content, high levels of dipicolinic acid (DPA), and divalent cations in the spore core. Recently, attention has been focused on non-thermal inactivation methods based on high pressure, ultrasonic, high voltage electric fields and cold plasmas for inactivatingBacillusspores associated with deterioration in quality and safety. The important chemical sporicides are glutaraldehyde, chorine-releasing agents, peroxygens, and ethylene oxide. Some food-grade antimicrobial agents exhibit sporostatic and sporicidal activities, such as protamine, polylysine, sodium lactate, essential oils. Surfactants with hydrophilic and hydrophobic properties have been reported to have inactivation activity against spores. The combined treatment of physical and chemical treatment such as heating, UHP (ultra high pressure), PEF (pulsed electric field), UV (ultraviolet), IPL (intense pulsed light) and natural antimicrobial agents can act synergistically and effectively to killBacillusspores in the food industry.

引用

页码：1447 / 1461

页数：15

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