Pulsed electric field inactivation of microorganisms: from fundamental biophysics to synergistic treatments

被引:47
|
作者
Garner, Allen L. [1 ,2 ,3 ]
机构
[1] Purdue Univ, Sch Nucl Engn, W Lafayette, IN 47907 USA
[2] Purdue Univ, Dept Agr & Biol Engn, W Lafayette, IN 47907 USA
[3] Purdue Univ, Sch Elect & Comp Engn, W Lafayette, IN 47907 USA
关键词
Electroporation; Microorganism inactivation; Applied microbiology; Antimicrobial resistance; MOLECULAR-DYNAMICS SIMULATIONS; HIGH HYDROSTATIC-PRESSURE; ESCHERICHIA-COLI; NONTHERMAL TECHNOLOGIES; SALMONELLA-TYPHIMURIUM; FRUIT JUICES; SACCHAROMYCES-CEREVISIAE; MICROBIAL INACTIVATION; FOOD PRESERVATION; GENE-THERAPY;
D O I
10.1007/s00253-019-10067-y
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The growth of antibiotic resistant microorganisms and the increasing demand for nonthermal antimicrobial treatment in the food and beverage industry motivates research into alternative inactivation methods. Pulsed electric fields (PEFs) provide an athermal method for inactivating microorganisms by creating nanometer-sized membrane pores in microorganisms, inducing cell death when the PEF duration and intensity are sufficient such that the pores cannot reseal after the PEFs through a process referred to as irreversible electroporation. While PEF inactivation has been studied for several decades, recent studies have focused on extending the technique to various liquids in the food industry and optimizing microorganism inactivation while minimizing adverse effects to the treated sample. This minireview will assess the biophysical mechanisms and theory of PEF-induced cellular interactions and summarize recent advances in applying this technology for microorganism inactivation alone and synergistically in combination with other technologies, including temperature, pressure, natural ingredients, and pharmaceuticals.
引用
收藏
页码:7917 / 7929
页数:13
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