乳球球菌的高生物多样性是否允许预测它们不同的UV-C易感性?
Christina Schubert1, Natalia Biere2, Erik Brinks2
1University of Hohenheim, Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, Garbenstraße 21, D-70599 Stuttgart, Germany.
International journal of food microbiology
|June 18, 2023
概括
菌体通过破坏初始培养物来威胁发酵. 将膜过和UV-C辐射相结合有效地消除了乳清中的这些威胁,确保了更安全的使用和过程连续性.
科学领域:
- 食品微生物学 食品微生物学
- 生物技术是生物技术.
- 工艺工程是过程工程.
背景情况:
- 菌体对发酵过程构成重大风险,特别是在奶酪生产中,通过溶解必要的细菌初始培养物.
- 乳清是奶酪生产的副产品,可能受到细菌菌体的严重污染,对其利用构成质量和加工风险.
研究的目的:
- 为了评估一个合并膜过和UV-C辐射以消除乳清中的菌体的直角过程.
- 通过评估各种乳球球菌的紫外线抗性来确定适合细菌失活的过程参数.
主要方法:
- 查11种乳球菌菌对乳清中的UV-C耐药性的查,考虑了形态学和基因组大小等属性.
- 膜过的应用 (达到4个逻辑单位的减少),然后进行UV-C辐射 (目标是5个逻辑单位的减少).
- 在菌体P008上进行突变实验,以评估抗UV-C的潜在发展.
主要成果:
- 乳球球菌P369被确定为最耐UV-C,适合作为生物标志物.
- 在初始膜过后,UV-C剂量为5J/cm2实现了细菌菌体的5日志单位减少.
- 在UV-C敏感性和菌体形态或基因组大小之间没有明确的相关性.
- 突变实验没有诱导细菌P008.8显著的UV-C耐药性.
结论:
- 膜过和UV-C辐射的联合过程是有效的产生无菌体乳清.
- 该过程可能会随着时间的推移保持其有效性,因为没有观察到诱导抵抗.
- 可能需要进一步的研究来确定影响UV-C敏感性的所有参数.
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