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细菌蛋白解活性对牛奶的酸性和凝的菌株特异性影响

Veronica Moscone¹, Davide Porcellato¹

¹Faculty of Chemistry, Biotechnology and Food Science, The Norwegian University of Life Sciences (NMBU), 1432, Ås, Norway.

International journal of food microbiology

|January 14, 2026

概括

心理诱导性 Pseudomonas 细菌通过降解牛奶蛋白来破坏乳制品. 在AprX酶活性中的菌株差异影响了素的分解,影响了乳制品中的酸性和凝.

科学领域:

食品微生物学食品微生物学
乳制品科学乳制品科学

背景情况:

心理变异性细菌,特别是 Pseudomonas 种类,导致显著的乳制品腐败.
这些细菌产生耐热酶,如AprX,降解牛奶蛋白质,影响其功能.
酶生产和活性中菌株特定的变异尚未完全理解.

研究的目的:

为了研究不同类型的 Pseudomonas 菌株如何影响牛奶质量.
为了分析菌株特异性素降解对酸和凝的作用.
了解蛋白质溶解活性和破坏潜力的菌株水平差异背后的机制.

主要方法:

在牛奶中培养多种类型的 Pseudomonas 菌株.
分析素降解模式 (κ-素与β-素).
评估酸性和毛皮凝固特性.
对aprX-lipA2操作子的基因组分析.
蛋白质组分析和AprX测序.

主要成果:

Pseudomonas 菌株显示 κ-素或 β-素的选择性降解.
κ-素降解与增强的酸凝相关.
β-氨酸的降解与较早的毛皮凝结有关.
aprX-lipA2操作子结构和基因表达的变异性并不总是预测蛋白质分解活性.

结论:

在AprX表达和蛋白质溶解行为上的菌株特异性差异显著影响了牛奶凝结.
诸如基因调节和分泌效率等因素对于伪虫的破坏潜力至关重要.
了解菌株水平的变化是冷藏期间管理牛奶质量的关键.

关键词:

酸凝固是指酸凝固的过程.蛋白质溶解活性蛋白质溶解活性伪omonas spp. 这种类型的.网膜凝结网膜凝结网膜凝结 aprX-lipA2 的操作子

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