摘要
沙门氏菌和单增李斯特菌被认为是肉制品中最重要的食源性致病菌。它们在弱酸环境下会发生强烈的诱导性耐酸响应,同时诱导产生高毒、耐酸、耐渗透压的高危菌株,是影响消费者健康安全的重大隐患。本文主要从沙门氏菌和单增李斯特菌产生诱导耐酸的发现过程、诱导耐酸响应的危害、产生诱导耐酸的影响因素方面进行概述,进一步从pH值稳态系统、应激蛋白分子的调控及细胞膜组成和流动性调控的角度分析了产生诱导耐酸响应的分子机制。
Salmonella and Listeria monocytogenes are considered as the major foodborne pathogens in meat products.Both pathogens can develop a strong tolerance response to a weakly acidic environment inducing high toxicity and resistance to acid and osmotic pressure,which poses potential health hazards to consumers.In this article,we mainly review the history of the discovery of the acid tolerance response(ATR)of Salmonella and Listeria monocytogenes,the hazards of ATR and the factors affecting its development.Furthermore,we elucidate the molecular mechanism of ATR based on intracellular pH modulation,stress proteins and cell membrane composition and fluidity.
作者
田牧雨
张一敏
董鹏程
毛衍伟
梁荣蓉
朱立贤
罗欣
TIAN Muyu;ZHANG Yimin;DONG Pengcheng;MAO Yanwei;LIANG Rongrong;ZHU Lixian;LUO Xin(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China;Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing 210095,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第5期316-322,共7页
Food Science
基金
现代农业产业技术体系建设专项(CRAS-37)
山东省牛产业创新团队加工与质量控制岗位项目(SDAIT-09-09)
山东省"双一流"奖补资金项目(SYL2017XTTD12)
