白藜芦醇与脉冲电场对醋酸菌的协同杀菌作用及机制研究

醋酸菌是葡萄酒生产中一种常见腐败微生物，但常规二氧化硫添加对其抑制效果并不理想且高添加量存在潜在食品安全问题。近年来，基于栅栏效应采用天然抗菌多酚与非热灭菌技术脉冲电场（PEF）联合灭菌的方法展现出广阔的应用前景，然而目前关于多酚-PEF协同杀菌作用机制尚不清晰。本项目拟在前期研究基础上，以醋酸菌为研究对象，以白藜芦醇为协同因子，探究低浓度白藜芦醇对醋酸菌细胞膜特性的应激调控机制，分析醋酸菌细胞膜受此调控与其PEF抗性之间的关系；同时研究白藜芦醇和PEF处理对醋酸菌细胞膜及胞内大分子的损伤作用，结合不同协同处理对醋酸菌的致死规律，揭示不同浓度白藜芦醇与PEF处理的协同杀菌机制，以此为指导，构建基于白藜芦醇的应激协同实现PEF低耗高效灭菌的方法，以期为揭示多酚-PEF处理的协同杀菌机制提供理论基础，为葡萄酒生产中利用内源性葡萄多酚的应激协同实现PEF低耗高效灭活醋酸菌提供新思路和理论依据。

Acetic acid bacteria (AAB) are a spoilage group of microorganisms in the wine industry. However, the inhibitory effect of sulfur dioxide on AAB is unsatisfactory and high levels of addition have potential food safety issues. In recent years, the combination of natural antibacterial polyphenols and pulsed electric field technology (PEF) in a hurdle strategy to inactivate microorganisms has shown broad application prospects. Unfortunately, the synergistic sterilization mechanism of the combined treatment of polyphenols and PEF is still unclear. Based on the previous research, in this project, Acetobacter sp. and resveratrol were selected as the research object and synergistic factor, respectively. Therefore, the objectives of this study include: 1) to explore the stress regulation mechanism of low-concentration resveratrol on the cell membrane characteristics of Acetobacter sp., and analyze the relationship between the changes in the cell membrane of Acetobacter sp. and their PEF resistance; 2) to explore the damaging effect of resveratrol and PEF treatment on the cell membrane and intracellular macromolecules of Acetobacter sp., combined with the lethality of different synergistic treatments on Acetobacter sp., and then reveal the synergistic sterilization mechanism of different concentrations of resveratrol combined with PEF treatment; 3) to build a method based on resveratrol to achieve low energy consumption and high-efficiency sterilization of PEF in a hurdle strategy. The results obtained in this project will contribute to better understand the synergistic sterilization mechanism of polyphenol-PEF treatment, and provide a novel perspective and theoretical basis for the use of endogenous grape polyphenols in winemaking to achieve low-energy and high-efficiency inactivation of AAB by PEF.