奶酪制造过程对STEC菌体释放的影响
Nicola Mangieri1, Rui P Vieira1,2, Claudia Picozzi1
1DeFENS, Department of Food, Environmental and Nutritional Sciences, Università Degli Studi di Milano, Milano, Italy.
Frontiers in microbiology
|October 16, 2023
概括
在模拟的奶酪条件下研究了产生Shiga毒素的大肠杆菌 (STEC) 传染诱导. 高度的盐增加了菌体的释放,而乳酸抑制了它,影响了STEC的毒性.
科学领域:
- 食品微生物学 食品微生物学
- 细菌学 细菌学是一门学科.
- 病毒学 病毒学
背景情况:
- 滋賀毒素產生的大腸菌 (STEC) 是重要的食物傳播病原體.
- STEC的毒性,特别是Shiga毒素的产生,与prophage活动有关.
- 环境压力因素可以诱导prophage到溶液周期,释放Shiga毒素编码菌体.
研究的目的:
- 为了研究在STEC菌株中Shiga毒素编码细菌菌体的诱导.
- 为了评估模拟奶酪制造压力因素对预导体释放的影响.
主要方法:
- 选35个STEC菌株的prophage存在,使用板测试和PCR.
- 阳性STEC菌株暴露于压力因素:NaCl,乳酸,厌氧生长,巴氏杀菌和紫外线照射.
- 使用实时定量PCR (qPCR) 量化导体释放的量化.
主要成果:
- 三种STEC菌株被证实存在并释放Shiga毒素编码细菌菌体.
- 与对照组相比,NaCl (1.5%和2%) 显著增加了菌体释放.
- 乳酸对菌体释放具有显著的抑制作用.
结论:
- NaCl 度是诱导乳酪生产相关的 STEC 中的prophage 释放的一个关键因素.
- 乳酸可以抑制STEC的prophage诱导,可能减少毒性.
- 了解这些应激反应对于控制食品加工中的STEC至关重要.
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