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食品与发酵工业  2022, Vol. 48 Issue (15): 69-77    DOI: 10.13995/j.cnki.11-1802/ts.030135
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
高渗适应德尔卑沙门氏菌对交叉环境胁迫抗性分析
翟立公, 李港回, 周紫洁, 黄菊, 蔡秋慧, 王俊颖, 杨剑婷*
(安徽科技学院 食品工程学院,安徽 滁州,233100)
Tolerance of hypertonic adapted Salmonella enterica subsp. enterica Derby to overlapping various environmental stresses
ZHAI Ligong, LI Ganghui, ZHOU Zijie, HU Ju, CAI Qiuhui, WANG Junying, YANG Jianting*
(Food Engineering College, Anhui University of Science and Technology, Chuzhou 233100,China)
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摘要 为研究高渗适应性德尔卑沙门氏菌(Salmonella enterica subsp.enterica Derby)在高浓度NaCl交叉及其他胁迫环境耐受性的影响,将德尔卑沙门氏菌在含有质量分数4% NaCl的培养基中进行驯化,诱导高渗适应性。以具有高渗适应的德尔卑沙门氏菌为耐渗菌株,未适应的德尔卑沙门氏菌为对照菌株,经饱和NaCl处理4 h后,交叉不同温度、pH、胆盐、紫外线照射、消毒剂等胁迫环境的存活率来评价其耐受性。高渗适应德尔卑沙门氏菌在饱和NaCl胁迫环境的存活率提升1.46倍;在低温、NaOH、乙醇、双氧水、NaClO、紫外线照射胁迫时存活率高于对照菌株1~3倍;在65 ℃高温、胆盐和极酸环境条件下的存活率低于20%,生存受到抑制。德尔卑沙门氏菌经过质量分数4% NaCl驯化会诱导产生高渗适应性,还会协同提高对4 ℃低温、H2O2等胁迫环境的交叉抗性,但对高温、H2O2等杀菌措施敏感性提高。研究结果为腌制食品中沙门氏菌的防控提供一定的理论依据。
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翟立公
李港回
周紫洁
黄菊
蔡秋慧
王俊颖
杨剑婷
关键词:  德尔卑沙门氏菌  高渗适应  环境应激  抗性  耐受性    
Abstract: It has been found that Salmonella enterica subsp. enterica Derby (S. Derby) can develop resistance in pickled foods and adapt to hypertonic environments. In this study, the effect of hypertonic adaptive S. Derby on the tolerance of high concentration NaCl crossover and other environmental stress was investigated. S. Derby was domesticated in a medium, which contained 4% NaCl(on mass basis), inducing hypertonic adaptability. After being treated with saturated NaCl for 4 h, the survival rate of different temperatures, pH, bile salts, ultraviolet, disinfectant, and other stress environments was crossed to evaluate its tolerance. Results showed that the survival rate of S. Derby in the saturated NaCl stress environment was significantly improved (by 1.46 folds). Compared with the control group, the survival rate of hypertonic adaptive S. Derby had significantly decreased at 65 ℃, about 20% of that before treatment. Moreover, the tolerances of S. Derby on the treatments of low temperature, NaOH, ethanol, hydrogen peroxide, NaClO, and ultraviolet raised significantly (by 1-3 times) after the treatment of high concentration NaCl. While, the S. Derby was inhibited in bile salts and strong acid. Overall, this study provides a certain theoretical basis for the prevention and control of S. Derby in pickled foods.
Key words:  Salmonella enterica subsp. enterica Derby    hypertonic adaptation    environmental stress    resistance    tolerance
收稿日期:  2021-11-18      修回日期:  2021-12-24           出版日期:  2022-08-15      发布日期:  2022-09-02      期的出版日期:  2022-08-15
基金资助: 安徽省自然科学基金项目(2008085MC89);安徽高校自然科学研究项目(KJ2020A0070)
作者简介:  第一作者:博士,副教授(杨剑婷副教授为通信作者,E-mail:yangjt@ahstu.edu.cn)
引用本文:    
翟立公,李港回,周紫洁,等. 高渗适应德尔卑沙门氏菌对交叉环境胁迫抗性分析[J]. 食品与发酵工业, 2022, 48(15): 69-77.
ZHAI Ligong,LI Ganghui,ZHOU Zijie,et al. Tolerance of hypertonic adapted Salmonella enterica subsp. enterica Derby to overlapping various environmental stresses[J]. Food and Fermentation Industries, 2022, 48(15): 69-77.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.030135  或          http://sf1970.cnif.cn/CN/Y2022/V48/I15/69
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