超越有害:探索从葡萄牙传统奶酪中分离出来的菌的生物膜形成
Susana Serrano1,2, Maria Vitória Ferreira3, Cinthia Alves-Barroco1,2
1CIISA-Center for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisbon, Portugal.
Foods (Basel, Switzerland)
|October 16, 2024
概括
葡萄牙PDO奶酪中的所有Enterococcus细菌都能形成生物膜,有助于它们在奶酪工厂生存. 这种能力与细胞活力有关,保留了独特的奶酪特性和遗产.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 乳制品科学 乳制品科学
背景情况:
- 葡萄牙传统奶酪 (Azeitão和Nisa) 依赖于本土微生物群,因为没有初始培养.
- 菌种是这些传统奶酪中微生物群的关键组成部分.
- 生物膜的形成是微生物在食品生产环境中的持久性的一个关键因素.
研究的目的:
- 为了研究葡萄牙原标名称的奶酪中分离的Enterococcus的生物膜形成能力.
- 了解生物膜形成在奶酪工厂内菌的持续存在中的作用.
- 在这些隔离物中,将生物膜形成与细胞活力相关联.
主要方法:
- 从Azeitão和Nisa奶酪中分离和识别Enterococcus物种.
- 评估分离物体的生物膜产量.
- 主要成分分析 (PCA) 分析生物膜形成和细胞活力之间的关系.
主要成果:
- 所有研究的Enterococcus分离物都显示出显著的生物膜生产能力.
- 使用PCA,生物膜形成和细胞活力之间确立了直接的相关性.
- 肠球菌的生物膜形成对于它们的殖民和在奶酪工厂中的持久性至关重要.
结论:
- 来自葡萄牙PDO奶酪的Enterococcus分离物具有强大的生物膜形成能力.
- 生物膜的形成有助于Enterococci在奶酪厂环境中的适应和生存.
- 这些发现凸显了Enterococcus在维护传统葡萄牙奶酪的微生物遗产和独特特征方面的重要性.
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