Soni Aswathi, Oey Indrawati, Silcock Pat, Bremer Phil
Dept. of Food Science, Univ. of Otago, PO Box 56, Dunedin, 9054, New Zealand.
Compr Rev Food Sci Food Saf. 2016 Nov;15(6):1139-1148. doi: 10.1111/1541-4337.12231. Epub 2016 Oct 3.
The importance and challenges presented by Bacillus spores in the food industry are briefly outlined with a focus on Bacillus cereus. The structure and the mechanism of resistance exhibited by Bacillus spores are described, and the steps involved in their germination are included. Novel technologies, using no or only mild heat treatments, to inactivate Bacillus spores are covered, including ultraviolet radiation, pulsed electric field, and high-pressure processing, both as stand-alone techniques or techniques as part of a hurdle approach.
本文简要概述了芽孢杆菌孢子在食品工业中所带来的重要性和挑战，重点关注蜡样芽孢杆菌。描述了芽孢杆菌孢子的结构及其表现出的抗性机制，并介绍了其萌发过程中涉及的步骤。涵盖了使用不进行热处理或仅进行温和热处理来灭活芽孢杆菌孢子的新技术，包括紫外线辐射、脉冲电场和高压处理，这些技术既可以作为单独的技术，也可以作为障碍技术方法的一部分。
