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对肉类传播的Acinetobacter sppp的细菌粘附和腐蚀能力的全面评估
Chongyang Lyu1, Yueguang Li1, Yang Dong1
1State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China.
Food research international (Ottawa, Ont.)
|March 1, 2025
概括
在肉上形成的Acinetobacter生物膜增强了由于对消毒剂的耐药性而导致的腐烂. 菌株F-2显示出更高的腐烂潜力,影响家禽产品的安全性和质量.
科学领域:
- 食品微生物学 食品微生物学
- 微生物污染的原因
- 禽畜科学 禽畜科学 禽畜科学
背景情况:
- 由Acinetobacter物种形成的生物膜对于食品腐烂和家禽加工中的污染至关重要.
- 青杆菌生物膜对消毒剂具有耐药性,这对肉类的保存构成了挑战.
- 了解Acinetobacter粘附,生物膜和腐败之间的联系对于家禽业至关重要.
研究的目的:
- 为了分析从肉屠宰中分离出来的Acinetobacter菌株中的生物膜异质性.
- 为了研究Acinetobacter菌株的粘附和运动能力.
- 评估Acinetobacter生物膜形成对腐烂能力的影响.
主要方法:
- 隔离和检查了两个Acinetobacter菌株 (A. seifertii 5D-3和A. haemolyticus F-2).
- 在体外和在现场测试以评估粘附性,运动性和腐蚀影响.
- 挥发性化合物的比较分析,以确定与腐烂相关的物质.
主要成果:
- Acinetobacter haemolyticus F-2对的新鲜度产生了更大的有害影响.
- 菌株F-2表现出增强的粘附性 (93%) 和生物膜能力,到第五天,总殖民地数量为5.2日志 (CFU/g).
- 鉴定出赫普塔纳尔,甲基-赫普和八-3-ol是影响腐烂的潜在差异性挥发性化合物.
结论:
- 菌生物膜形成能力与其对肉的腐蚀效应直接相关.
- 菌株F-2的增强生物膜和粘附性质有助于增加肉的腐烂.
- 这些发现为减轻Acinetobacter污染和提高肉产品新鲜度提供了洞察力.
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