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澄清Staphylococcus spp. 的双重作用 在奶酪生产中
Alessandra Casagrande Ribeiro1,2, Déborah Tavares Alves3, Gabriela Zampieri Campos1
1Laboratory of Food Microbiology, Food Research Center (FoRC), Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes 580, B.14, Butantã, São Paulo 05508-000, SP, Brazil.
Foods (Basel, Switzerland)
|November 27, 2025
概括
奶酪中的葡萄球菌有双重作用:有些有利于成熟,而其他,如金黄色葡萄球菌,可以通过肠毒素引起食物传播疾病. 控制致病菌株对于食品安全至关重要.
科学领域:
- 食品微生物学 食品微生物学
- 细菌病原发生的细菌.
- 乳制品科学 乳制品科学
背景情况:
- 葡萄球菌种在奶酪生产中表现出不同的作用,包括有益的贡献和致病风险.
- 凝聚酶阳性葡萄球菌 (CoPS),特别是金黄色葡萄球菌,因肠毒素产生的食物传播疫情.
- 包括MRSA在内的抗生素耐药性和生物膜形成是与致病性葡萄球菌相关的重大问题.
研究的目的:
- 审查Staphylococcus物种在奶酪生产中的双重作用,详细说明风险和益处.
- 讨论在奶酪中的致病性葡萄球菌的流行率,毒性因素和控制.
- 突出了解奶酪生产过程中葡萄球菌基因表达的重要性,以进行有效的干预.
主要方法:
- 对现有关于奶酪中的葡萄球菌研究的文献综述.
- 汇编和讨论关于凝血酶阳性葡萄球菌 (CoPS) 和凝血酶阴性葡萄球菌 (CoNS) 的知识.
- 分析影响肠毒素基因表达和控制措施的因素.
主要成果:
- 凝血酶负型葡萄球菌 (CoNS) 对奶酪的成熟,风味和质感有积极的贡献.
- 凝聚酶阳性葡萄球菌 (CoPS),特别是金黄色葡萄球菌,由于肠毒素的产生和抗生素耐药性而带来风险.
- 环境因素和定数感应调节肠毒素基因表达.
结论:
- 有效控制奶酪中的致病性葡萄球菌需要遵守食品安全标准,良好的生产规范和适当的环境控制.
- 了解奶酪中葡萄球菌种的复杂相互作用对于确保食品安全和质量至关重要.
- 对Staphylococcus基因表达的进一步研究可以为减轻奶酪生产风险的策略提供信息.
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