spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2023.4.463spfp-463Research ArticleБИОТЕХНОЛОГИЧЕСКИЕ И МИКРОБИОЛОГИЧЕСКИЕ АСПЕКТЫBIOTECHNOLOGICAL AND MICROBIOLOGICAL ASPECTSУльтразвуковая кавитация и её потенциальное влияние на микрофлору: Систематический предметного поляUltrasonic Cavitation and Its Potential Impact on Microflora: A Systematic Scoping Reviewhttps://orcid.org/0000-0001-8237-0774КондратенкоТатьяна ЮрьевнаKondratenkoKondratenko Yurievna

SPIN-код: 7558-8832; Researcher ID: ABF-3810-2022

t.kondratenko@fncps.ruhttps://orcid.org/0000-0002-0913-5644КондратенкоВладимир ВладимировичKondratenkoVladimir Vladimirovich

SPIN-код: 3383-1774;  Researcher ID: E-3592-2010

 

 

v_kondratenko@vnimi.orghttps://orcid.org/0000-0001-5798-554XКурбановаМадинат НасрудиновнаKurbanovaMadina Nasrudinovna

SPIN-код: 1169-2227

m.kurbanova@fncps.ruhttps://orcid.org/0000-0001-6395-5312ПацюкЛюбовь КорповнаPatsyukLyubov Karpovnapazuk2016@yandex.ruВсероссийский научно-исследовательский институт технологии консервирования — филиал Федерального научного центра пищевых систем им. В.М. Горбатова РАНРоссияRussian Scientific Research Institute of Food Technology — branch of Gorbatov Federal Scientific Center for Food Systems named after V.M. Gorbatov of the Federal Academy of SciencesRussian FederationВсероссийский научно-исследовательский институт молочной промышленностиРоссияRussian Dairy Research Institute MoscowRussian Federation202322082023047597Copyright © Кондратенко Т.Ю., Кондратенко В.В., Курбанова М.Н., Пацюк Л.К., 20232023Кондратенко Т.Ю., Кондратенко В.В., Курбанова М.Н., Пацюк Л.К.Kondratenko K.Y., Kondratenko V.V., Kurbanova M.N., Patsyuk L.K.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/463Введение

Введение: В процессе ультразвуковой обработки образуются кавитационные эффекты, приводящие к механическому и сонохимическому воздействию. В совокупности эти факторы могут способствовать проявлению антимикробного эффекта. Однако на сегодняшний день отсутствует цельное представление о степени влияния параметров ультразвукового излучения на разные виды, группы и формы микроорганизмов, позволяющие адекватно прогнозировать технологические режимы ультразвуковой антимикробной обработки.

Цель

Цель: Систематизация представлений об особенностях влияния параметров ультразвуковой кавитационной обработки, в том числе с учётом сопутствующих технологических факторов, на микрофлору и образуемые ею биоплёнки.

Материалы и методы

Материалы и методы: Анализ данных о реакции микроорганизмов на ультразвуковое излучение реализовывался на материале научных статей, диссертаций, монографий, доступных в открытом доступе или через легальные научные коммуникационные платформы. Поисковый запрос осуществлялся в базах данных ScienceDirect, PubMed, Mendeley, Google Scholar, ResearchGate и РИНЦ. Критерии отбора источников включали исследовательские работы, связанные с применением ультразвука в обработке культур микроорганизмов с установленной таксономической принадлежностью, представленных в форме суспензий спор или вегетативных клеток, а также биоплёнок. Период поиска охватывал период с 1993 по 2023 гг. В обзор не включались нерецензируемые, малоинформативные и не соответствующие теме исследования источники. При необходимости, для контекстуализации анализа использовались ссылки на работы старше 30 лет, доля которых не превышала 5.45%. Для представления материала в статье были адаптированы рисунки и таблицы. Численные данные из исследуемых источников были обработаны с помощью программного обеспечения Microsoft Excel 2010 (Microsoft Co.) и TableCurve 2D v.5.01 для выявления наличия или отсутствия синергетических эффектов.

Результаты

Результаты: Систематизированы представления о возможных механизмах и факторах влияния ультразвуковой обработки на микроорганизмы. Показано влияние структуры и состава клеточных оболочек на устойчивость грамположительных и восприимчивость грамотрицательных микроорганизмов. Проявление антимикробного эффекта может быть увеличено комбинированием акустического кавитационного процесса с давлением и термическим воздействием. Такие комбинация позволяют кратно увеличить эффект при сохранении мягких условий обработки. Эффективность ультразвукового воздействия, вероятно, связано с возникновением акустической кавитации не только в среде, но и во внутриклеточном пространстве. Антимикробный эффект проявляется как для вегетативной, так и для споровой формы микроорганизмов. Эффект ультразвуковой обработки на биоплёнки определяется сочетанием интенсивности и частоты излучения.

Выводы

Выводы: В этом исследовании систематизированы данные о влиянии ультразвуковой обработки на микроорганизмы, учитывая режимы обработки, структуру клеточных оболочек и сопутствующие факторы. Ключевую роль играет коллапсирующая кавитация. Разнообразие результатов подчёркивает необходимость дополнительных исследований, с акцентом на интенсивность и насыщенность кавитации. Эти результаты могут стимулировать разработку энергоэффективных и мягких технологий для повышения микробиологической безопасности пищевых продуктов.

Introduction

Introduction: Ultrasonic processing generates cavitation effects, leading to mechanical and sonochemical impacts. Collectively, these factors can contribute to the manifestation of an antimicrobial effect. However, to date, there is no comprehensive understanding of the extent to which ultrasonic radiation parameters influence different types, groups, and forms of microorganisms, enabling adequate prediction of ultrasonic antimicrobial processing regimes.

Purpose

Purpose: To systematize knowledge about the peculiarities of the influence of ultrasonic cavitation processing parameters, including accompanying technological factors, on microflora and the biofilms they form.

Materials and Methods

Materials and Methods: Data analysis on the reaction of microorganisms to ultrasonic radiation was based on scientific articles, dissertations, monographs available in open access, or through legal scientific communication platforms. Searches were conducted in databases such as ScienceDirect, PubMed, Mendeley, Google Scholar, ResearchGate, and РИНЦ. The criteria for selecting sources included research works related to the use of ultrasound in processing microorganism cultures identified taxonomically, presented as spore suspensions or vegetative cells, as well as biofilms. The search covered the period from 1993 to 2023. Non-peer-reviewed, less informative, and off-topic sources were excluded. When necessary for contextual analysis, references to works older than 30 years were used, constituting no more than 5.45% of the total. Figures and tables were adapted for presentation in this article. Numerical data from analyzed sources were processed using Microsoft Excel 2010 (Microsoft Co.) and TableCurve 2D v.5.01 to detect the presence or absence of synergistic effects.

Results

Results: Views on the potential mechanisms and factors of ultrasonic processing's influence on microorganisms were systematized. The influence of cell envelope structure and composition on the resistance of gram-positive and susceptibility of gram-negative microorganisms was shown. The manifestation of the antimicrobial effect can be enhanced by combining the acoustic cavitation process with pressure and thermal impact. Such combinations allow for a significant increase in effect while maintaining mild processing conditions. The effectiveness of ultrasonic treatment is likely related to the occurrence of acoustic cavitation not only in the medium but also within the intracellular space. The antimicrobial effect is observed for both vegetative and spore forms of microorganisms. The impact of ultrasonic treatment on biofilms is determined by the combination of intensity and frequency of radiation.

Conclusions

Conclusions: In this study, existing knowledge on the antimicrobial effects of ultrasonic treatment has been systematized, considering the treatment modes, cell wall structure, and accompanying factors. The collapsing cavitation effect plays a crucial role. The variety of results underscores the need for further research, focusing on the intensity and saturation of cavitation. These findings could stimulate the development of energy-efficient and gentle technologies to enhance the microbiological safety of food products.

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The authors declare that there are no conflicts of interest present.