研究报告

泡菜源屎肠球菌Enterococcus faecium R2的环境胁迫耐受性及安全性评价

  • 陈志娜 ,
  • 裴纪柳 ,
  • 叶韬 ,
  • 薛咏振 ,
  • 詹志强 ,
  • 李雅 ,
  • 刘天
展开
  • 1 (淮南师范学院 生物工程学院,安徽 淮南,232038)
    2 (资源与环境生物技术安徽普通高校重点实验室,安徽 淮南,232038)
博士,讲师(本文通讯作者,Email: chenzhina0625@163.com)。

收稿日期: 2019-06-03

  网络出版日期: 2020-02-16

基金资助

安徽省自然科学基金青年项目(1908085QC122);淮南市科技局科技计划项目(2018A365);淮南师范学院自然科学研究重点项目(2017xj03zd);淮南师范学院博士科研启动金(58886)

Environmental stress tolerance and safety evaluation of Enterococcus faecium R2 isolated from pickles

  • CHEN Zhina ,
  • PEI Jiliu ,
  • YE Tao ,
  • XUE Yongzhen ,
  • ZHAN Zhiqiang ,
  • LI Ya ,
  • LIU Tian
Expand
  • 1 (College of Biological Engineering, Huainan Normal University, Huainan 232038, China)
    2 (Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes, Huainan 232038, China)

Received date: 2019-06-03

  Online published: 2020-02-16

摘要

屎肠球菌R2是分离于泡菜中的优势产酸菌,可高效利用豆腐黄浆水中的低聚糖产酸制备酸浆,可作为一种新型酸浆纯种发酵剂。该文通过毒力基因检测、万古霉素耐药基因筛查、有害代谢产物实验来评价屎肠球菌R2的安全性,并进一步研究该菌株对外界环境的耐受性,为生产一种新型酸浆纯种发酵剂奠定基础并为其实际生产应用提供科学基础。结果表明,屎肠球菌R2的毒力基因检测和万古霉素耐药基因筛查及有害代谢产物检测结果均为阴性,也不会产生溶血现象;该菌株对外界环境中的酸性、胆盐及高渗透压耐受性较好且具有一定的自聚集性和疏水性。由此可见屎肠球菌R2具有安全性。

本文引用格式

陈志娜 , 裴纪柳 , 叶韬 , 薛咏振 , 詹志强 , 李雅 , 刘天 . 泡菜源屎肠球菌Enterococcus faecium R2的环境胁迫耐受性及安全性评价[J]. 食品与发酵工业, 2019 , 45(22) : 32 -38 . DOI: 10.13995/j.cnki.11-1802/ts.021267

Abstract

Enterococcus faecium R2, which can efficiently ferment bean curd water and produce acid, is a dominant acid-producing bacterium in the pickles fermentation process. It has been considered as a new acid slurry pure starter. In this study, the safety and the environmental tolerance of E. faecium R2 were evaluated. E. faecium R2 shown negative results on tests of virulence factors, resistance genes and harmful metabolites, as well as no hemolytic activity was detected. It exhibited tolerance to acidity, bilt salt and high osmotic pressure in external environments. Additionally, self-aggregation and hydrophobicity of E. faecium R2 were observed during the study. Therefore, E. faecium R2 can be considered as safe.

参考文献

[1] 熊媛媛.猪源益生肠球菌的分离鉴定和筛选[D].武汉:华中农业大学,2010.
[2] 刘洋,张欣,陈建国,等.粪肠球菌Enterococcus faecalis EC-12的万古霉素耐药基因检测[J].食品与发酵工业,2018,44(3):226-229.
[3] 夏玉,郑华,林捷,等.屎肠球菌发酵特性及其功能性研究[J].食品工业科技,2014,35(12):123-126;132.
[4] KIVANC S A,KIVANC M,YIGIT T.Antibiotic susceptibility,antibacterial activity and characterisation of Enterococcus faecium strains isolated from breast milk[J].Experimental and Therapeutic Medicine,2016,12:1 732-1 740.
[5] HASSANZADAZAR H,EHSANI A,MARDANI K.Antibacterial activity of Enterococcus faecium derived from Koopeh cheese against Listeria monocytogenes in probiotic ultra-filtrated cheese[J].Veterinary Research Forum,2014,5(3):169-175.
[6] 卢海强,霍文敏,黄蕾,等.一株具有潜在益生特性屎肠球菌的筛选及在酸菜中的应用[J].食品科技,2017,42(7):2-7.
[7] 王晓蕊,邹婷婷,郭志富,等.豆酱中产细菌素屎肠球菌的筛选及特性分析[J].食品与发酵工业,2016,42(4):91-97.
[8] 张楠,杨勇,李彬彬,等.四川自然发酵香肠中组胺降解菌的筛选鉴定及初步应用[J].食品与发酵工业,2018,44(1):72-79.
[9] 伍先绍,贺稚非,陈卫良.肠球菌素及其产生菌株在食品工业中的研究和应用现状[J].食品与发酵工业,2008,34(11):111-116.
[10] OMAR N B,CASTRO A,LUCAS R,et al.Functional and safety aspects of Enterococci isolated from different Spanish foods[J].Systematic and Applied Microbiology,2004,27(1):118-130.
[11] ZHENG W,ZHANG Y,LU H M,et al.Antimicrobial activity and safety evaluation of Enterococcus faecium KQ 2.6 isolated from peacock feces[J].BMC Biotechnology,2015,15(1):30.
[12] FRANZ C M A P,HUCH M,ABRIOUEL H,et al.Enterococci as probiotics and their implications in food safety[J].International Journal of Food Microbiology,2011,151(2):125-140.
[13] WERNER G,COQUE T M,HAMMERUM A M,et al.Emergence and spread of vancomycin resistance among enterococci in Europe[J].Eurosurveillance,2008,13(47):1-11.
[14] 陈志娜,张科贵,叶韬,等.一株屎肠球菌菌株及其在酸浆豆腐加工中的应用:中国,CN201810041844.9[P].2018-07-03.
[15] 陈志娜,叶韬,丁曼,等.屎肠球菌Enterococcus faecium R2的分离鉴定及其在酸浆豆干加工中的应用[J].食品与发酵工业,2019, 45(8):130-135.
[16] VANKERCKHOVEN V,VAN A T,VAEL C,et al.Development of a multiplex PCR for the detection of asa1, gelE, cylA, esp, and hyl genes in enterococci and survey for virulence determinants among european hospital isolates of Enterococcus faecium[J]. Journal of Clinical Microbiology,2004,42(10):4 473-4 479.
[17] EATON T J,GASSON M J.Molecular screening of Enterococcus virulence determinants and potential for genetic exchange between food and medical isolates[J].Applied & Environmental Microbiology,2001,67(4):1 628-1 635.
[18] KARIYAMA R,MITSUHATA R,CHOW J W,et al.Simple and reliable multiplex PCR assay for surveillance isolates of vancomycin-resistant enterococci[J].Journal of Clinical Microbiology,2015,38(8): 3 092-3 095.
[19] ELSAYED S,HAMILTON N,BOYD D,et al.Improved primer design for multiplex PCR analysis of vancomycin-resistant Enterococcus spp.[J].Journal of Clinical Microbiology,2001,39(6):2 367-2 368.
[20] PISANO M B, VIALE S,CONTI S,et al.Preliminary evaluation of probiotic properties of Lactobacillus strains isolated from Sardinian dairy products[J]. Journal of Biomedicine and Biotechnology,2014,29(10):1 913-1 922.
[21] SHOKRYAZDAN P,JAHROMI M F,LIANG J B,et al.In vitro assessment of bioactivities of Lactobacillus strains as potential probiotics for humans and chickens[J].Journal of Food Science,2017,82(4):2 734-2 745.
[22] 王梦姣,李少英,李淑芬,等.马奶及其制品中肠球菌属乳酸菌的安全性评价[J].食品科学,2014,35(17):204-208.
[23] 南晓芳.豆豉和腐乳中耐盐乳酸菌的筛选、鉴定及其功能特性研究[D].呼和浩特:内蒙古农业大学,2016.
[24] SHEKH S L,DAVE J M,VYAS B R M.Characterization of Lactobacillus plantarum strains for functionality,safety and γ-amino butyric acid production[J].LWT-Food Science and Technology,2016,74:234-241.
[25] YEO S,LEE S,PARK H,et al.Development of putative probiotics as feed additives: Validation in a porcine-specific gastrointestinal tract model[J].Applied Microbiology & Biotechnology,2016,100(23):1-12.
[26] ALBUQUERQUE T M R D,GARCIA E F,ARAUJO A O,et al.In vitro characterization of Lactobacillus strains isolated from fruit processing by-products as potential probiotics[J].Probiotics and Antimicrobial Proteins,2017,10(4):1-13.
[27] 翟梦凯.一株屎肠球菌的益生特性及安全性研究[D].泰安:山东农业大学,2017.
[28] 李剑欣,张绪梅,徐琪寿.色氨酸的生理生化作用及其应用[J].氨基酸和生物资源,2005,27(3):58-62.
[29] 顾旭峰,艾连中,宋馨,等.两株干酪乳杆菌的安全性评价[J].食品与发酵科技,2015,51(2):63-65.
[30] 王翔宇,王琳琳,陈炼红.传统发酵牦牛乳中2株高产胞外多糖乳酸菌在模拟消化道中耐受力的研究[J].食品科技,2019, 44(4):12-17.
[31] 田原,季子非,郭浩南,等.副干酪乳杆菌L1的安全性及益生性评价[J].食品工业科技,2019,40(2):120-127.
[32] 任大勇.益生乳酸杆菌的黏附及免疫调节作用研究[D].长春:吉林大学,2013.
[33] PEREZ P F,MINNAARD Y,DISALVO E A,et al.Surface properties of bifidobacterial strains of human origin[J].Applied and Environmental Microbiology,1998,64(1):21-26.
[34] FOULQUIÉ M M R,SARANTINOPOULOS P,TSAKALIDOU E,et al. The role and application of enterococci in food and health[J].International Journal of Food Microbiology,2006,106(1):1-24.
[35] 董晓芬,胡仲秋,魏建平,等.枳椇果梗自源性富硒乳酸菌的筛选[J].食品科技,2019,44(5):8-14.
[36] DECROOS K,STEFI V,SOFIE C,et al.Isolation and characterisation of an equol-producing mixed microbial culture from a human faecal sample and its activity under gastrointestinal conditions[J].Archives of Microbiology,2004,183(1):45-55.
文章导航

/