从巴氏杀菌液体全蛋中分离的美索菲尔基子形成细菌的表型,基因型和抗体组
Alexandra A I A Chincha1, Marina P Marone2, Arthur K R Pia1
1Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
Food research international (Ottawa, Ont.)
|April 12, 2024
概括
半性有氧子形成细菌,主要是Bacillus,在液体卵中表现出多样化的耐热性. 了解它们的生存策略是提高食品安全和防止加工蛋中的污染的关键.
科学领域:
- 食品微生物学 食品微生物学
- 细菌遗传学 细菌遗传学
- 食品加工安全 食品加工安全
背景情况:
- 整个液体蛋是从经济和营养上至关重要的食品.
- 半性有氧子形成细菌对液体卵产品的安全性和保质期构成挑战.
- 了解这些细菌的多样性和弹性对于有效的加工至关重要.
研究的目的:
- 评估在巴氏消毒液体蛋制品中中性有氧性子形成细菌的表型和基因型多样性.
- 为了研究细菌分离物的耐热特性.
- 在这些微生物中识别与热耐受性相关的特定基因.
主要方法:
- 从液体蛋和蛋黄中分离和识别了200种半性有氧子形成细菌.
- 通过各种热冲击治疗进行表型表征.
- 基因型表征包括PCR分析耐热基因 (cdnL, spoVAD, dacB, clpC, dnaK, yitF/Tn1546) 和选择菌株的全基因组测序.
主要成果:
- 细菌 (86%) 是主要的属,其次是Brevibacillus (10%) 和Lysinibacillus (4%).
- 对于原材料分离物来说,在80°C/30分钟和90°C/10分钟时观察到细菌种群的显著减少.
- 该dnaK基因与最高的温度条件 (110°C/5分钟) 相相关,而多个基因 (clpC,cdnL, yitF/Tn1546, spoVAD) 与100°C/5分钟相相关.
- 全基因组测序揭示了参与胞形成,应激反应和DNA修复的基因.
结论:
- 半性有氧子形成细菌拥有多种不同的策略,以生存液体蛋加工.
- 像dnaK,clpC,cdnL, yitF/Tn1546和spoVAD这样的特定基因与耐热性有关.
- 加强原材料污染的预防和加工环境卫生对于控制蛋行业中这些有弹性的细菌至关重要.
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