摘要
单核细胞增生李斯特氏菌是一种具有高度环境适应性的食源性致病菌,生物膜的形成是导致其在食品工业中持久性存留、食品污染和疾病传播的重要原因。益生菌作为一种有益宿主健康的微生物,同时也对单核细胞增生李斯特氏菌有较强的抑制和清除作用,逐渐被开发为一种生物保护策略应用于单核细胞增生李斯特氏菌生物膜的防控。然而,由于单核细胞增生李斯特氏菌生物膜形成受多种因素调控,这种基于益生菌的生物保护策略应用及抑制生物膜机理尚未得到完全阐明,缺乏全面、系统的总结。因此,本文基于单核细胞增生李斯特氏菌的群体感应、泳动能力、疏水性、自聚集性、胞外聚合物生成等生物膜形成途径,详细总结益生菌保护策略在不同加工表面防控单核细胞增生李斯特氏菌生物膜的研究现状。同时,对单核细胞增生李斯特氏菌在肉品工业中的持久性存留和生物膜向肉品转移问题,以及相对应的生物抑菌策略进行讨论。最后,针对益生菌防控单核细胞增生李斯特氏菌生物膜过程中可能存在的细菌信号交流机制做出展望,以期为在食品工业中设计更安全、有效的生物防护策略提供理论依据和参考。
Listeria monocytogenes is a foodborne pathogen with high environmental adaptability,and the formation of its biofilm is an important cause of its persistent residues in the food industry leading to food contamination and disease transmission.Probiotics,as microorganisms that are beneficial to host health and have a strong ability to inhibit and eliminate L.monocytogenes,are gradually being developed as a bioprotective strategy against L.monocytogenes biofilm.However,since L.monocytogenes biofilm formation is regulated by multiple factors,the inhibitory mechanism of probiotic-based bioprotective strategies against L.monocytogenes biofilm has not been fully clarified and a comprehensive and systematical review of related studies is lacking.Therefore,the current status of research on probiotic-based bioprotective strategies against the biofilm formation of L.monocytogenes on different processing surfaces is reviewed with respect to quorum sensing,swimming motility,hydrophobicity and auto-aggregation,and extracellular polymer production.Meanwhile,the problems of persistent retention of L.monocytogenes and transfer of its biofilm to meat in the meat industry are discussed as well as the biocontrol strategies for solving these problems.Finally,an outlook on the possible mechanism of bacterial signal communication involved in L.monocytogenes biofilm control by probiotics is given with a view to providing a theoretical basis for designing safer and more effective bioprotective strategies in the food industry.
作者
武桐煊
杨慧轩
胡安祺
刘昀阁
张一敏
WU Tongxuan;YANG Huixuan;HU Anqi;LIU Yunge;ZHANG Yimin(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China)
出处
《肉类研究》
北大核心
2024年第11期64-73,共10页
Meat Research
基金
国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37)。
