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Endospore Inactivation by Emerging Technologies: A Review of Target Structures and Inactivation Mechanisms
Annual Review of Food Science and Technology ( IF 12.4 ) Pub Date : 2020-03-25 , DOI: 10.1146/annurev-food-032519-051632
Kai Reineke 1 , Alexander Mathys 2
Affiliation  

Recent developments in preservation technologies allow for the delivery of food with nutritional value and superior taste. Of special interest are low-acid, shelf-stable foods in which the complete control or inactivation of bacterial endospores is the crucial step to ensure consumer safety. Relevant preservation methods can be classified into physicochemical or physical hurdles, and the latter can be subclassified into thermal and nonthermal processes. The underlying inactivation mechanisms for each of these physicochemical or physical processes impact different morphological or molecular structures essential for spore germination and integrity in the dormant state. This review provides an overview of distinct endospore defense mechanisms that affect emerging physical hurdles as well as which technologies address these mechanisms. The physical spore-inactivation technologies considered include thermal, dynamic, and isostatic high pressure and electromagnetic technologies, such as pulsed electric fields, UV light, cold atmospheric pressure plasma, and high- or low-energy electron beam.

中文翻译:


新兴技术的内生孢子灭活:靶结构和灭活机制综述

保鲜技术的最新发展允许提供具有营养价值和卓越口感的食物。特别令人感兴趣的是低酸、耐贮存的食品,其中完全控制或灭活细菌内生孢子是确保消费者安全的关键步骤。相关的保存方法可分为物理化学或物理障碍,后者又可细分为热过程和非热过程。这些物理化学或物理过程中每一个的潜在灭活机制都会影响休眠状态下孢子萌发和完整性所必需的不同形态或分子结构。本综述概述了影响新兴物理障碍的不同内生孢子防御机制以及解决这些机制的技术。

更新日期:2020-04-23
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