食品与发酵工业 >

2023 , Vol. 49 >Issue 12: 92 - 99

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033435

研究报告

群体感应抑制剂D-核糖对四川泡菜腐败变质的影响

  • 彭琴 ,
  • 刘蕾 ,
  • 周子烨 ,
  • 邓西 ,
  • 陶雨飞 ,
  • 杨淑惠 ,
  • 涂明霞 ,
  • 钱杨 ,
  • 饶瑜
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  • 1(西华大学 食品与生物工程学院,四川 成都,610039)
    2(盐边县市场监督管理局,四川 攀枝花,617199)
    3(四川工商职业技术学院 轻工工程学院,四川 成都,611830)
硕士研究生(饶瑜教授为通信作者,E-mail:ryfish@163.com)

收稿日期: 2022-08-25

  修回日期: 2022-09-15

  网络出版日期: 2023-07-13

基金资助

国家青年科学基金(32001633);四川省科技创新苗子工程(2022051)

收起

Effects of quorum sensing inhibitor D-ribose on the spoilage of Sichuan pickle

  • PENG Qin ,
  • LIU Lei ,
  • ZHOU Ziye ,
  • DENG Xi ,
  • TAO Yufei ,
  • YANG Shuhui ,
  • TU Mingxia ,
  • QIAN Yang ,
  • RAO Yu
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  • 1(School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China)
    2(Yanbian County Administration for Market Regulation, Panzhihua 617199, China)
    3(School of Light Industry and Engineering, Sichuan Technology and Business College, Chengdu 611830, China)

Received date: 2022-08-25

  Revised date: 2022-09-15

  Online published: 2023-07-13

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摘要

微生物的群体感应(quorum sensing,QS)广泛存在于发酵蔬菜中,其调控着蔬菜的发酵进程,影响了发酵蔬菜的产品质量;群体感应抑制剂(quorum sensing inhibitors,QSI)通过干扰微生物的QS系统来调控食品的腐败变质, 对延长食品保质期具有重大的意义。因此,该研究以四川泡菜为研究对象,选择了群体感应抑制剂D-核糖,研究其对外源添加腐败菌阴沟肠杆菌(Enterobacter cloacae)、克雷伯氏杆菌(Klebsiella Trevisan)、普罗维斯登菌(Providencia ewing)和弗氏柠檬酸杆菌(Citrobacter freundii)的泡菜的影响,研究结果表明,D-核糖处理后,泡菜膜醭的形成受到显著抑制并且有效维持了泡菜成熟时的pH。该研究进一步揭示了D-核糖处理后对单一腐败菌的生长、AI-2活性以及生物被膜的影响。结果表明,D-核糖处理后,在不影响腐败菌生长的情况下生物被膜的形成、AI-2的活性均受到抑制;扫描电镜发现,D-核糖处理后各腐败菌无法形成紧密的生物被膜,呈现单菌形式分布。以上结果将为开发新型泡菜防腐保鲜剂提供新的思路。

关键词： 群体感应抑制剂; D-核糖; 膜醭; 生物被膜; AI-2活性

本文引用格式

彭琴 , 刘蕾 , 周子烨 , 邓西 , 陶雨飞 , 杨淑惠 , 涂明霞 , 钱杨 , 饶瑜 . 群体感应抑制剂D-核糖对四川泡菜腐败变质的影响[J]. 食品与发酵工业, 2023 , 49(12) : 92 -99 . DOI: 10.13995/j.cnki.11-1802/ts.033435

Abstract

The quorum sensing system of microorganisms widely exists in fermented vegetables, which regulates the fermentation process of vegetables and affects the product quality of fermented vegetables.Therefore, this study investigated how the quorum sensing inhibitor D-ribose affects the Sichuan pickle fermentation, with exogenous spoilage bacteria Enterobacter cloacae, Klebsiella Trevisan, Providencia ewing and Citrobacter freundii.The results showed that, following D-ribose treatment, the formation of pellicle was significantly inhibited while the pH value of pickle was stable within a certain range during the maturity period.The effects of D-ribose on the growth, AI-2, and biofilm formation of single spoilage bacteria were explored further in this study.The results showed that after D-ribose treatment, the biofilm formation and the AI-2 activity were decreased whereas the growth of spoilage bacteria was unaffected.Scanning electron microscopy analysis showed the dispersal dynamics of the single bacteria but not the form of a tight biofilm following D-ribose treatment.Collectively, these results will provide new ideas for the development of new pickle preservatives.

Key words： quorum sensing inhibitor; D-ribose; pellicle; biofilm; AI-2 activity

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