细菌在逆境条件下可进入活的非可培养（VBNC）状态，该状态的细菌用常规培养方法检测不到，但在适宜条件下能复苏，因此对食品安全构成潜在威胁。作为新兴非热杀菌技术，高压二氧化碳（HPCD）能有效杀死食品中微生物，保留食品品质。申请人在前期研究中发现HPCD能诱导Escherichia coli O157:H7进入VBNC状态，但其分子形成机制仍不清楚。针对该问题，以缺失stx志贺毒素基因的E. coli O157:H7为目标菌，采用转录组和蛋白组学方法分析VBNC状态细胞中的差异表达基因和蛋白，并构建突变体对关键差异表达基因和蛋白进行功能验证，同时结合对细胞壁关键组分的分析，揭示HPCD诱导E. coli O157:H7形成VBNC状态的分子机制。该研究可为优化HPCD加工工艺及保证食品安全奠定理论基础。

Bacteria can enter into a viable but nonculturable (VBNC) state in some adverse conditions. Although VBNC cells remain viable, they cannot be detected by traditional culture methods, and under suitable conditions they can resuscitate to culturable state, which make VBNC cells pose a potential risk to food safety. High pressure carbon dioxide (HPCD), one of the most promising non-thermal processing technologies, can kill microorganisms in food and retain food quality. However, we reported for the first time that HPCD could induce Escherichia coli O157:H7, a foodborne pathogen, to form the VBNC state, but the molecular mechanism of VBNC state of E. coli O157:H7 induced by HPCD is still not clarified. For solving this scientific problem, VBNC E. coli O157:H7 cells, having a mutation in stx gene, induced by HPCD is chosen as the research object, and the molecular mechanism of VBNC state induced by HPCD will be clarified through analyzing differentially expressed genes and proteins in VBNC cells using transcriptomics and proteomics methods, and constructing mutants to verify the function of some key differentially expressed genes and proteins, and combining with the cell wall key component analysis. This research will provide theoretical foundation for optimizing HPCD processing and ensuring food safety.