College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; School of Food Engineering, Qingdao Institute of Technology, Qingdao 266300, China.
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China.
Int J Food Microbiol. 2025 Jan 2;426:110901. doi: 10.1016/j.ijfoodmicro.2024.110901. Epub 2024 Sep 5.
The viable but non-culturable (VBNC) state is a survival strategy adopted by microorganisms in response to unfavorable conditions in the environment. VBNC cells are unable to form colonies but still maintain a low level of activity, posing a potential threat to food safety and public health. Therefore, the development of effective strategies to prevent the formation and resuscitation of VBNC cells of microorganisms is a key challenge in food science and microbiology research. However, current research on VBNC cells has primarily focused on bacteria, with relatively limited reports on fungi. This paper provides a comprehensive and systematic review of yeast in the VBNC state, discussing various factors that induce and facilitate resuscitation, along with detection methods and formation and recovery mechanisms. A comprehensive understanding of the induction and resuscitation of yeast in the VBNC state and exploration of its molecular mechanism hold significant implications for food safety and public health. It is imperative to enhance our comprehension of the underlying mechanisms and contributory factors pertaining to VBNC yeast, thereby facilitating the efficient management of the food fermentation process and ensuring the integrity of food quality and safety.
活的但非可培养状态（VBNC）是微生物对环境中不利条件的一种生存策略。VBNC 细胞无法形成菌落，但仍保持低水平的活性，对食品安全和公共卫生构成潜在威胁。因此，开发有效的策略来防止微生物 VBNC 细胞的形成和复苏是食品科学和微生物学研究的关键挑战。然而，目前关于 VBNC 细胞的研究主要集中在细菌上，关于真菌的报道相对较少。本文对 VBNC 状态下的酵母进行了全面系统的综述，讨论了诱导和促进复苏的各种因素，以及检测方法和形成与恢复机制。全面了解酵母进入 VBNC 状态的诱导和复苏以及探索其分子机制，对食品安全和公共卫生具有重要意义。加强对 VBNC 酵母相关机制和促成因素的理解，有助于有效管理食品发酵过程，确保食品质量和安全的完整性。
