摘要
由于食品环境因素对于沙门氏菌持留菌形成的影响尚不明确,选取食品中常见环境因素pH、NaCl和温度,研究其对沙门氏菌持留菌形成的影响。采用两倍梯度稀释法测定环丙沙星最低抑菌浓度(MIC),根据不同浓度倍数MIC处理沙门氏菌的结果,将50倍MIC处理4 h作为分离并得到持留菌的条件。采用单因素实验分别控制不同的pH、NaCl浓度和温度等沙门氏菌生长的环境条件,结果发现:与pH为7.0、1.0%NaCl、37℃时的沙门氏菌持留菌相比,pH为4.0、6.0%NaCl、15℃时的沙门氏菌持留菌形成数量上升,分别上升了1.47、1.32和1.54(以lg(存活率)计),P<0.05)。此外,本文验证了沙门氏菌持留菌的数量和比例与沙门氏菌生长呈正相关关系,为后续探究食品环境中沙门氏菌持留菌形成机制和防控奠定了基础。
Because the influence of food environmental factors on the formation of Salmonella persisters is unclear,the common environmental factors including pH,NaCl and temperature in foods were selected to study their influence on the formation of Salmonella persisters.The minimum inhibitory concentration(MIC)of Salmonella against ciprofloxacin was determined by the multiple substitution method.According to the results of different concentrations of multiple MIC treatment of Salmonella,50 times MIC treatment for 4 h was used as the condition to separate and collect persisters.A single factor experiment was used to control different environmental conditions such as pH,percentage of NaCl,and temperature.Single-factor experiments were used to control different environmental conditions such as pH,percentage of NaCl,and temperature.At pH 4,percentage of NaCl 6%,and 15℃,compared with the Salmonella persisters at pH 7,percentage of NaCl 1%and 37℃,the formation increased by 1.47,1.32,and 1.54 lg(survival rate)(P<0.05).In addition,this experiment verified that the number and proportion of Salmonella persisters were positively correlated with the growth of Salmonella.This experiment laid the foundation for the subsequent exploration of the food environment.
作者
祁迪亚
孔佳仪
钱志浩
操敏
熊晓辉
崔晓文
QI Diya;KONG Jiayi;QIAN Zhihao;CAO Min;XIONG Xiaohui;CUI Xiaowen(College of Food Science and Light Industry,Nanjing Tech University,Nanjing 211800,China)
出处
《生物加工过程》
CAS
2023年第1期91-97,共7页
Chinese Journal of Bioprocess Engineering
基金
江苏省高等学校自然科学研究面上项目(20KJB550001)
江苏省“双创博士”项目(2020-30539)
南京工业大学引进人才科研启动专项经费。
关键词
沙门氏菌
持留菌
耐药性
食源性疾病
Salmonella
persister
drug resistance
foodborne diseases
