细菌芽孢是导致食品腐败变质的一个重要因素，芽孢对各种杀菌处理有极端抗性，杀灭芽孢是食品杀菌的关键目标。芽孢萌发后很容易被杀灭，如何诱导芽孢完全萌发已成为研究热点。本文概述了理化因素对芽孢萌发的诱导效果，对国内外研究学者采用短期热处理、超高压处理、添加营养素等方式诱导芽孢萌发的研究结果做了较为全面的论述与分析，总结了关于深休眠芽孢的最新研究成果，并提出该领域未来研究的方向与趋势。%The spore is an important factor of food deterioration. The spores are extremely resistant to various kinds of sterilization treatments. Killing spores is the key target of food sterilization. But it is easy to be killed after germination. It has become a hot research topic to study how to induce the complete germination of spore. The article summarized the inductive effects physical and chemical on spore germination. Domestic and foreign research scholars induced spore germination by heating, high pressure treatment, add nutrients and so on. This article provided reference resources for research on enhancing spore germination, summarized the research results field and put forward the direction and trend of future research.
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