中文摘要：

高密度CO2杀菌技术对营养细菌的杀菌是切实可行的,但是在较温和条件下,很难杀灭芽胞;已报道杀菌研究结果绝大部分是将微生物接种在指定的基质开展,基质影响杀菌效果,故研究成果难以实际应用;营养细菌的杀菌机制还没有完全研究清楚,芽胞的杀灭机制几乎没有研究。为此亟待进一步展开营养细菌和芽胞杀菌机制研究,为高密度CO2杀菌技术的实用化提供理论基础。本文回顾了国内外研究状况,提出了进一步工业化前需要解决的酸化杀菌、萃取杀菌、芽胞杀灭机理以及协同措施等应用基础问题。

英文摘要：

Dense-phase carbon dioxide processing（DPCDP） is proposed as an alternative technique to conventional heat sterilization in food industry,which is carried out at pressure less than 100 MPa and moderate temperature.Microorganisms are inactivated due to cell burst in liquid culture with a sudden release of pressurized CO2,inactivation of enzymes or other sterilization mechanisms.Meanwhile,this technique exhibits no side effects on flavor,taste and nutrients;moreover,it is characterized by lower energy consumption,less cost for processing and industrial equipments,and no toxin production.Although DPCDP can be used for sterilization of vegetable bacteria,it is difficult to sterilize bacillus by DPCDP at the moderate temperature condition.Moreover,previous reports related to DPCDP for vegetable bacteria mainly focused on sterilization experiments on designated medium such as buffer or broth.However,the sterilization effect of DPCDP on vegetable bacteria is affected by medium so that it is still far away from practical applications.The inactivation mechanism of DPCDP for vegetable bacteria is still not clear as yet.Similarly,its sterilization mechanisms for bacillus have rarely been investigated.In order to further develop DPCDP for the sterilization of vegetable bacteria and bacillus,and provide theoretical evidences for industrial applications of DPCDP,mechanisms and synergistic strategies for the enhanced effect of DPCDP on the treatment to heatsensitive apple juice are reviewed in this paper,which also suggests that urgent problems such as sterilization mechanisms of acidification and extraction,sterilization mechanisms for bacillus,and synergistic strategies for DPCDP need resolving as soon as possible.