肉制品主要组分对嗜热脂肪芽孢杆菌耐热性影响研究进展

Research progress on the influence of main components of meat products on the heat resistance of Bacillus stearothermophilus

中文关键词:  肉制品  嗜热脂肪芽孢杆菌  耐热性  “冷杀菌”

英文关键词:meat products  Bacillus stearothermophilus  heat resistance  cold sterilization

中文摘要:

      嗜热脂肪芽孢杆菌是一种兼性厌氧菌, 是导致肉制品腐败变质的主要微生物。由于其芽孢是耐热性最强的芽孢之一, 因此经常被用作验证湿热灭菌效果的生物指示剂。基于此, 本文主要综述了国内外近年来关于嗜热脂肪芽孢杆菌耐热性的研究进展, 主要包括嗜热脂肪芽孢杆菌的微生物学特性、肉类制品各主要组分对嗜热脂肪芽孢杆菌芽孢耐热性的影响、几种“冷杀菌”方式与热杀菌方式的比较, 通过对这些研究成果的梳理, 希望在保障食品安全基础上的, 获得具有风味保持、营养价值保存优点的延长货架期技术, 为食品加工过程节能降耗提供新的思路。

英文摘要:

      Bacillus stearothermophilus is a facultative anaerobic bacteria, which is the main microorganism that causes the spoilage of meat products. Because its spore is one of the most heat-resistant spores, it is often used as a biological indicator to verify the effectiveness of moist heat sterilization. Based on this, this paper summarized the research progress of the heat resistance of Bacillus stearothermophilus in recent years at home and abroad, including the microbial characteristics of Bacillus stearothermophilus, the influence of the main components of meat products on the heat resistance of Bacillus stearothermophilus spores, and the comparison of several “cold sterilization” methods and thermal sterilization. Through sorting out these research results, it is hoped that, on the basis of ensuring food safety, the extended shelf life technology with the advantages of preserving flavor and preserving nutritional value can be obtained, so as to provide new ideas for energy conservation and consumption reduction in food processing.