a Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture , Beijing , China.
Crit Rev Food Sci Nutr. 2016 Aug 17;56(11):1808-25. doi: 10.1080/10408398.2013.787385.
High-pressure CO2 (HPCD) is a nonthermal technology that can effectively inactivate the vegetative forms of pathogenic and spoilage bacteria, yeasts, and molds at pressures less than 30 MPa and temperatures in the range of 20°C to 40°C. However, HPCD alone at moderate temperatures (20-40°C) is often insufficient to obtain a substantial reduction in bacterial spore counts because their structures are more complex than those of vegetative cells. In this review, we first thoroughly summarized and discussed the inactivation effect of HPCD treatment on bacterial spores. We then presented and discussed the kinetics by which bacterial spores are inactivated by HPCD treatment. We also summarized hypotheses drawn by different researchers to explain the mechanisms of spore inactivation by HPCD treatment. We then summarized the current research status and future challenges of spore inactivation by HPCD treatment.
高压二氧化碳（HPCD）是一种非热技术，可在压力低于 30 MPa 和 20°C 至 40°C 的温度范围内有效灭活致病和腐败细菌、酵母和霉菌的营养体形式。然而，HPCD 单独在中等温度（20-40°C）下通常不足以使细菌孢子数大量减少，因为它们的结构比营养细胞复杂。在本综述中，我们首先彻底总结和讨论了 HPCD 处理对细菌孢子的灭活效果。然后，我们提出并讨论了 HPCD 处理使细菌孢子失活的动力学。我们还总结了不同研究人员提出的假设，以解释 HPCD 处理使孢子失活的机制。然后，我们总结了 HPCD 处理使孢子失活的当前研究现状和未来挑战。
