食品与发酵工业 >

2023 , Vol. 49 >Issue 4: 312 - 317

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032008

综述与专题评论

噬菌体防控沙门氏菌生物被膜的研究进展

  • 李晓宇 ,
  • 迟新月 ,
  • 王林会 ,
  • 马永生 ,
  • 魏炳栋 ,
  • 王丽丽 ,
  • 张慧君 ,
  • 孙晓雯 ,
  • 李仕彬 ,
  • 李纪彬 ,
  • 徐永平
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  • 1(大连理工大学 生物工程学院,辽宁 大连,116024)
    2(大连赛姆生物工程技术有限公司,辽宁 大连,116620)
    3(大连海洋大学 食品科学与工程学院,辽宁 大连,116023)
    4(吉林省农业科学院 畜牧分院,吉林 公主岭,136100)
博士,副教授(徐永平教授为通信作者,E-mail:xyping@dlut.edu.cn)

收稿日期: 2022-04-16

  修回日期: 2022-05-06

  网络出版日期: 2023-03-20

基金资助

辽宁省“兴辽英才计划”项目(XLYC1907085);大连市重点科技研发计划(2021YF16SN012);中央高校基本科研业务费(DUT20GJ217)

收起

Research progress of bacteriophage control of Salmonella spp. biofilm

  • LI Xiaoyu ,
  • CHI Xinyue ,
  • WANG Linhui ,
  • MA Yongsheng ,
  • WEI Bingdong ,
  • WANG Lili ,
  • ZHANG Huijun ,
  • SUN Xiaowen ,
  • LI Shibin ,
  • LI Jibin ,
  • XU Yongping
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  • 1(School of Bioengineering, Dalian University of Technology, Dalian 116024, China)
    2(Dalian SEM Bio-Engineering Technology Co. Ltd., Dalian 116620, China)
    3(College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China)
    4(Branch of Institute of Animal Husbandry,Jilin Academy of Agricultural Sciences, Gongzhuling 136100, China)

Received date: 2022-04-16

  Revised date: 2022-05-06

  Online published: 2023-03-20

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摘要

沙门氏菌是重要的食源性致病菌,控制食品中沙门氏菌的污染,特别是防止其形成生物被膜交叉污染食品,对保障食品安全具有重要意义。现阶段传统的物理性、化学性控制措施都存在一定的局限性,难以有效将沙门氏菌生物被膜完全去除,因此,亟待开发针对沙门氏菌生物被膜的新型控制和清除策略。近年来噬菌体作为一种安全、有效、无残留的天然抑菌剂受到了普遍关注,与化学消毒剂相比,其具有特异性强、自我增殖快、安全性高、研发时间短等突出优势,在食源性致病菌生物被膜的控制和清除领域已表现出巨大潜力。该文综述了沙门氏菌生物被膜的结构成分与形成过程,并重点介绍了国内外用噬菌体破解沙门氏菌生物被膜的作用机制与应用现状。针对噬菌体的未来研究方向进行了展望,以期为食品加工过程中沙门氏菌生物被膜的有效控制提供新的技术与策略。

关键词： 生物被膜; 沙门氏菌; 噬菌体; 防控; 食品加工

本文引用格式

李晓宇 , 迟新月 , 王林会 , 马永生 , 魏炳栋 , 王丽丽 , 张慧君 , 孙晓雯 , 李仕彬 , 李纪彬 , 徐永平 . 噬菌体防控沙门氏菌生物被膜的研究进展[J]. 食品与发酵工业, 2023 , 49(4) : 312 -317 . DOI: 10.13995/j.cnki.11-1802/ts.032008

Abstract

Salmonella spp. is one of the most common causes of foodborne disease worldwide. It is well known that the paramount importance of controlling the cross-contamination and biofilm formation by Salmonella spp. for ensuring food safety. At present, it is difficult to effectively remove Salmonella spp. biofilm in the food industry due to the limitations of traditional physical and chemical control measures. Therefore, it is urgent to develop new control and removal strategies for Salmonella spp. biofilm. Recently, bacteriophages have attracted considerable attention as a safe and highly effective natural bacteriostatic agent. Compared with chemical disinfectants, it has outstanding advantages such as strong specificity, fast self-proliferation, high safety and short development time. It has shown great potential in the field of control and removal of biofilm of foodborne pathogens. Included are a review of the components and formation process of Salmonella spp. biofilm, and focuses on the mode of action and the potential application of bacteriophages for the control of Salmonella spp. biofilm, as well as some limitations and future research area to the adoption of bacteriophages are also discussed. In conclusion, this review will provide new technologies and strategies for the effective control of Salmonella spp. biofilm in food processing.

Key words： biofilm; Salmonella spp.; bacteriophage; control; food processing

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