摘要
为研发食品中小肠结肠炎耶尔森氏菌(Y. enterocolitica,Ye)的生物抑菌剂,对从动物粪便样品中分离纯化的1株Ye噬菌体Yep-YZU 01进行生物学特性、p H、热稳定性分析,并探究Yep-YZU 01在鲜切蔬菜模型中的靶向抑菌效果。透射显微电镜结果表明:Yep-YZU 01头部呈现正六面体结构,具有带尾鞘的尾巴,形态归属于肌尾噬菌体科;Yep-YZU 01具有跨种裂解特性,能同时裂解Ye及福氏志贺氏菌;一步生长曲线测定结果显示Yep-YZU 01潜伏期约为10 min,爆发期约为120 min;在p H为7~10条件下Yep-YZU 01存活率较高,最适温度在40℃以下。应用培养基及鲜切蔬菜作为模型测定Yep-YZU 01靶向抑菌效果,结果能使鲜切莴苣中Ye总数下降2. 10 lg CFU/g。获得的噬菌体Yep-YZU 01具有广谱高效的裂解特性,在鲜切蔬菜中Ye的生物控制中具有良好的应用前景。
In order to develop biocontrol agents effectively inhibiting Yersinia enterocolitica( Ye),the biological characteristics,pH stability,thermal stability of the phage of a strain,Yep-YZU01,isolated and purified from fecal samples and its targeting antibacterial effect were investigated with a fresh-cut vegetable model.The results showed that Yep-YZU01 had a regular hexahedral head and a sheathed tail,belonging to the family of Myoviridae,as observed with transmission microscopy. It could dissociate Ye and shigella simultaneously with the characteristics of cross-species cracking. The one-step growth curve demonstrated that Yep-YZU01 had an incubation period of about 10 min and an explosion period of about 120 min and grew well at p H of 7-10 and temperature of below 40 ℃. Yep-YZU01 could reduce the total number of Ye in fresh-cut lettuce by 2. 10 log CFU/g.
作者
张羽嘉
薛宇
高璐
欧阳敏
肖丽霞
杨振泉
ZHANG Yujia;XUE Yu;GAO Lu;OUYANG Min;XIAO Lixia;YANG Zhenquan*(College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China)
出处
《美食研究》
北大核心
2019年第2期43-47,共5页
Journal of Researches on Dietetic Science and Culture
基金
江苏省人兽共患病重点实验室开放课题(R1508)
扬州大学2016年科技创新团队培养对象资助项目(2016-05)
关键词
小肠结肠炎耶尔森氏菌
噬菌体
鲜切蔬菜
抑菌
生物控制
烹饪卫生
Yersinia enterocolitica
phage
fresh-cut vegetables
antibacterial effect
biocontrol
culinary hygiene
