Johnson K M, Busta F F
Soc Appl Bacteriol Symp Ser. 1984(12):241-56.
Injury of bacterial spores is manifested in ways similar to those for vegetative cells, i.e. altered nutritional requirements, increased sensitivity to inhibitors and modified optimum temperatures. However, injury in spores may involve activation, germination and/or outgrowth systems, in addition to the vegetative growth processes. Food processes in the form of heat, acid, inhibitors, preservatives, low water activity and combinations of these factors can stress spores. Consequently, detection and enumeration methods designed to recover bacterial spores from processed foods must always consider the requirements of injured spores. Injury to germination systems has been circumvented through the addition of non-nutritive agents, such as lysozyme, to recovery media, or by incubation at an alternative temperature which favours a secondary germination system. A shift in temperature has also permitted repair of damaged outgrowth systems. Addition of materials such as starch and charcoal can reduce the sensitivity of injured spores to some inhibitors. Our current research on hypochlorite injury of Cl. botulinum, differing injury responses for B. cereus in rice and TSB, and injury of B. cereus earlier in the heating process at 85 degrees C than at 90 degrees C indicate a need for more information on the injury of spores in processed foods.
细菌芽孢的损伤表现方式与营养细胞类似，即营养需求改变、对抑制剂的敏感性增加以及最适温度改变。然而，芽孢的损伤除了营养生长过程外，还可能涉及激活、萌发和/或生长系统。加热、酸、抑制剂、防腐剂、低水分活度以及这些因素的组合等食品加工过程会对芽孢造成压力。因此，旨在从加工食品中回收细菌芽孢的检测和计数方法必须始终考虑受损芽孢的需求。通过在复苏培养基中添加非营养物质（如溶菌酶）或在有利于二级萌发系统的替代温度下培养，可以规避对萌发系统的损伤。温度变化也有助于修复受损的生长系统。添加淀粉和木炭等物质可以降低受损芽孢对某些抑制剂的敏感性。我们目前关于肉毒梭菌次氯酸盐损伤、蜡样芽孢杆菌在大米和胰蛋白胨大豆肉汤中的不同损伤反应以及蜡样芽孢杆菌在85℃加热过程中比90℃更早出现损伤的研究表明，需要更多关于加工食品中芽孢损伤的信息。
