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从生牛奶中分离出来的Enterococcus faecalis菌株的分子识别和生物胺生产能力

Patryk Wiśniewski¹, Federica Barbieri²

¹Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, Poland.

International journal of molecular sciences

|November 13, 2025

概括

这项研究研究了原牛奶中的Enterococcus faecalis,发现了高遗传多样性和可变的生物氨基酸生产. 监测这些氨基酸对于乳制品安全至关重要.

科学领域:

微生物学微生物学
食品科学食品科学食品科学
遗传学遗传学是一个

背景情况:

在生牛奶中发现了Enterococcus faecalis.
生物胺可以影响乳制品的安全性和质量.
遗传多样性和脱碳酶基因的存在影响了氨基的产生.

研究的目的:

评估来自波兰原牛奶的Enterococcus faecalis菌株的遗传多样性.
为了确定这些菌株的生物氨酸生产能力.
确定氨基酸脱碳酶基因的存在及其与氨基酸生产的相关性.

主要方法:

使用聚合酶链反应 (PCR) 和MALDI-TOF MS.进行菌株鉴定.
通过肠杆菌重复性基因间共识聚合酶链反应 (ERIC-PCR) 进行遗传关系分析.
在体外评估氨基生产和脱碳酶基因 (hdcA, tyrS, tyrDC, Odc, ldc) 的分子检测.

主要成果:

在分析的29个Enterococcus faecalis菌株中观察到高遗传变异性.
一些菌株表现出显著的提拉胺 (tyrDC) 产量 (高达1000毫克/公斤).
发现 tyrDC 基因与高氨酸产量之间存在强烈的相关性,尽管例外情况表明有监管影响.

结论:

来自原牛奶的Enterococcus faecalis菌株表现出相当大的遗传多样性和不同的生物氨酸生产能力.
tyrDC 基因是提拉胺产生的关键指标,但其他因素也可以调节氨基水平.
准确的分子工具和对生物氨基的持续监测对于确保乳制品的安全性和质量至关重要.

关键词:

乳制品乳制品是一种乳制品.胺提拉胺是一种铁氨酸脱碳酶的使用方法

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