识别不同卫生条件的海产品加工环境中的微生物群落和多种生物膜污染
Jun Zhang1, Zhong Lu1, Lifang Feng1
1College of Food Science and Biotechnology, Food Safety Key Laboratory of Zhejiang Province, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China.
Food microbiology
|June 5, 2024
概括
多种生物膜污染了海鲜环境,影响了食品质量. 了解这些复杂的生物膜对于海鲜加工中有效的控制策略至关重要.
科学领域:
- 食品微生物学 食品微生物学
- 环境科学 环境科学
- 细菌病原体的产生
背景情况:
- 生物膜增强了细菌的持久性,并对海鲜质量产生了负面影响.
- 虽然研究了单种生物膜,但在食品环境中对多种生物膜的理解仍然很差.
研究的目的:
- 评估海产品加工环境中的多种生物膜污染,其卫生水平各不相同.
- 分析这些生物膜中的细菌负载和关键矩阵成分 (碳水化合物,eDNA,蛋白质).
主要方法:
- 从两个加工厂 (XY,XC) 和一个市场 (CC) 的食品和设备表面收集样本.
- 使用培养和实时PCR进行量化细菌计数.
- 识别了使用安普利康序列变异 (ASV) 的细菌群体组成.
- 孤立和特征强大的生物膜形成细菌.
主要成果:
- 确定了六个生物膜热点,主要位于市场 (CC) 和一个工厂 (XY).
- 细菌社区的组成因卫生水平而有所不同,在更清洁的环境中,蛋白质细菌,细菌菌体和动态细菌减少.
- 心理细菌,青杆菌和伪杆菌是最常见的品种.
- 鉴定了15种强大的生物膜形成分离物 (7种类型: Pseudomonas, 7种类型: Acinetobacter,1种类型: Psychrobacter).
结论:
- 证实在海鲜加工区存在多种生物膜.
- 突出了影响生物膜组成的特定属和环境因素.
- 强调需要了解生物膜矩阵组件,以有效控制海鲜安全.
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