加压速率和模式对 和 通过高静水压造成细胞损伤的影响。 需注意，原文中“and and”表述有误，不太明确准确内容，以上翻译是基于现有内容尽量准确翻译的。
Influence of pressurization rate and mode on cell damage of and by high hydrostatic pressure.
作者信息
Yang Dong, Li Renjie, Dong Peng, Rao Lei, Wang Yongtao, Liao Xiaojun
机构信息
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China.
出版信息
Front Microbiol. 2023 Mar 2;14:1108194. doi: 10.3389/fmicb.2023.1108194. eCollection 2023.
As a non-thermal technology, high hydrostatic pressure (HHP) has been widely investigated for inactivating microorganisms in food. Few studies have been presented on the pressurization/depressurization rate and mode of microbial inactivation. In this study, effect of pressurization rate and mode on and cell damage during HHP treatment was investigated. The results showed that fast pressurization + linear mode (FL) treatment has the best bactericidal effect on and , followed by fast pressurization + stepwise mode (FS) and slow pressurization + stepwise mode (SS) treatments. FL treatment caused more morphological damage to the cell wall, cell membrane, and cytoplasmic components compared with FS and SS treatment detected by SEM and TEM. Additionally, the damage to membrane permeability of them was also enhanced after FL treatment. Therefore, our results indicated that FL treatment could be applied to enhance the bactericidal effect of HHP on bacteria by increasing the damage to cell morphological structure and membrane integrity.
作为一种非热技术，高静水压（HHP）已被广泛研究用于食品中微生物的灭活。关于加压/减压速率和微生物失活模式的研究较少。本研究考察了加压速率和模式对HHP处理过程中细胞损伤的影响。结果表明，快速加压+线性模式（FL）处理对细胞的杀菌效果最佳，其次是快速加压+逐步模式（FS）和缓慢加压+逐步模式（SS）处理。通过扫描电子显微镜（SEM）和透射电子显微镜（TEM）检测发现，与FS和SS处理相比，FL处理对细胞壁、细胞膜和细胞质成分造成了更多的形态损伤。此外，FL处理后它们的膜通透性损伤也有所增强。因此，我们的结果表明，FL处理可通过增加对细胞形态结构和膜完整性的损伤来增强HHP对细菌的杀菌效果。
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