揭露沙门氏菌德比生存:应对长期高透性压力的压力反应
Yingting Gong1,2, Xiaoxuan Li1,2, Junying Wang1,2
1Food Science and Engineering, Anhui Science and Technology University, Chuzhou 233100, China.
Foods (Basel, Switzerland)
|May 14, 2025
概括
沙门氏菌大赛 沙门氏菌大赛
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:
- 水增强了食物的味道,但可以诱导微生物的压力反应在超的环境中,影响食品安全.
- 了解微生物透耐受机制对于预防保存食品中食物传播疾病至关重要.
研究的目的:
- 在 NaCl 诱导的高透应激下研究沙门氏菌德比 (S. Derby) 的透耐受机制.
- 将野生型菌株 (S. D-WT) 与耐氧菌株 (S. D-OT) 进行比较.
- 评估微生物控制策略和保存食品中的食品安全风险.
主要方法:
- 在S. Derby菌株 (野生型和耐透) 中,随着时间的推移 (0.85%,4%,16%) 呈现不同的NaCl度.
- 评估了生长行为,膜完整性,细胞内 osmoprotectant 水平 (K +,三糖,プロ林) 和基因转录 (kdpC,kuP,rpoS,proU).
- 在透应激下评估了抗生素耐药性概况.
主要成果:
- 这两种菌株在第16天表现出大约3小时的增长延迟.
- 透耐受菌株 (SD-OT) 保持了优越的膜完整性和更高的透保护剂水平,与上调的基因表达相关.
- 野生型菌株 (S.D-WT) 在高盐条件下表现出抗生素耐药性增加,构成潜在的食品安全风险.
结论:
- S. D-OT 通过 osmoprotectant 调节和维持细胞内平衡来增强透应激耐受性.
- 在透应激下,S. D-WT的抗生素耐药性增加凸显了严重的食品安全问题.
- 研究结果为开发改善制食品中的微生物控制策略和减轻食源性疾病风险提供了洞察力.
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