抄録
Establishing a technique that can inactivate highly heat-resistant bacterial spores under milder
conditions would be of great benefit in terms of ensuring food safety and extending shelf life. In this study,
we investigated the combined effect of hydrostatic pressure processing (HPP) and the addition of a food
emulsifier (sucrose fatty acid ester; SE) on two bacterial spores (Bacillus spizizeni and Alicyclobacillus
acidoterrestris）. The results demonstrated that supplementing HPP at 50 MPa with SE significantly
reduced the heat resistance of both spores. In particular, A. acidoterrestris spores were more sensitive to
treatment than the B. spizizenii spores. HPP combined with SE resulted in a 4 log reduction in A. acidoterrestris
spores, whereas a 2 log reduction was observed for B. spizizenii spores. Additionally, heat treatment
following HPP combined with SE further inactivated B. spizizenii spores by 0.5 log. To evaluate practical
applications in the food industry, the effect of the SE-HPP combination in the presence of glucose, a
representative nutrient component, was also assessed. The findings indicated that the heat resistance of
A. acidoterrestris spores was reduced, with viable spore counts falling below the detection limit (less
than 10 CFU/mL）. These results suggest that this approach may enhance the efficiency of HPP in bacterial
spore control for food processing applications.
