在鱼储存期间沙门氏菌的酸性耐受性反应及其氨酸生产能力分析
Wei Ge1, Qiong Yang1, Hui Wang1
1Guangxi Engineering Research Center of Processing and Storage of Characteristic and Advantage Aquatic Products, Guangxi Academy of Fishery Sciences, Nanning, 530021, China.
Archives of microbiology
|March 4, 2024
概括
沙门氏菌是一种沙门氏菌.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 分子生物学分子生物学
背景情况:
- 在弱酸条件下,沙门氏菌表现出诱导性酸耐受性反应 (ATR),对水产产品构成风险.
- 沙门氏菌耐酸性的确切诱导机制,特别是在食品加工环境中,仍然不清楚.
- 高风险的沙门氏菌株表现出显著的抗酸性,透压和水生食物来源中的毒性.
研究的目的:
- 调查沙门氏菌的酸耐受性反应 (ATR) 的诱导机制.
- 模拟鱼加工和储存的环境条件,包括轻度酸度,低温和高蛋白质含量.
- 探索低酸诱导,低温储存和两组系统在调节沙门氏菌ATR中的作用.
主要方法:
- 利用 λRed 基因淘汰技术进行沙门氏菌的基因操纵.
- 模拟环境条件模仿鱼的加工和储存 (轻微酸性,低温,高蛋白).
- 研究了两组系统 (PhoP/PhoQ,PmrA/PmrB) 对沙门氏菌ATR和氨基酸代谢的影响.
主要成果:
- 确定了PhoP/PhoQ和PmrA/PmrB两组系统作为沙门氏菌ATR的关键调节剂.
- 证明这些系统通过控制氨酸和氨酸代谢来增强酸性耐受性.
- 发现低温处理抑制了沙门氏菌诱导的ATR,通过氨基酸代谢提供了对ATR机制的见解.
- 生物原胺指数和质量指数是水产品质量的更合适的指标,而不是总生物原胺和二胺含量.
结论:
- 通过调节氨基酸代谢,PhoP/PhoQ和PmrA/PmrB系统对于沙门氏菌的酸性耐受性至关重要.
- 低温储存可以减轻沙门氏菌在食品加工环境中的酸耐受性反应.
- 了解这些机制有助于通过控制沙门氏菌污染来提高水产品的安全性和质量.
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