摘要
液化沙雷氏菌(Serratia liquefaciens)是引起熟成肉腐败的重要细菌。利用N-乙酰-L-高丝氨酸内酯(AHLs)报告菌株紫色杆菌(Chromobacterium violaceum,CV026)检测腐败熟成肉中优势菌——液化沙雷氏菌(Serratia liquefaciens,ATCC27592)产生感应信号的能力。分析不同培养条件(时间、pH值和温度)对S.liquefaciens产生感应自诱导物及生物膜形成的影响。结果表明,S.liquefaciens能诱导CV026产生紫色反应,具备产生AHLs的能力,随着培养时间延长,S.liquefaciens产生感应自诱导物的能力呈先增后降趋势;在35 ℃、pH7条件下培养36 h,S.liquefaciens产生自诱导物的能力最强,生物膜形成量最大;4 ℃、pH3的培养条件抑制了S.liquefaciens的生长,影响感应信号AHLs分泌及生物膜的形成。相关分析表明,S.liquefaciens的感应自诱导物及生物膜产生量与菌液浓度呈正相关。该研究将为基于干扰S.liquefaciens的群体感应为靶点的熟成肉的防腐保鲜提供研究基础。
Serratia liquefaciens is an important bacterium that causes spoilage of aged meat.The N-acetyl-L-homoserine lactones (AHLs) reporter strain Chromobacterium violaceum (CV026) was used to detect the ability of Serratia liquefaciens (ATCC27592),the dominant bacteria in spoilage aged meat,to generate sensing signals.We analyzed the influence of incubation time,pH and temperature on the autoinducer production and the biofilm formation by S.liquefaciens.The result showed that S.liquefaciens could induce purple reaction with strains CV026,which indicating the production of AHLs.With the extension of incubation time,the amount of autoinducer by S.liquefaciens showed the trend of first rising and then falling.The largest amount of autoinducer was produced at the incubation condition of 36 h,35 ℃ and pH 7.The incubation conditions at 4 ℃ and pH 3 inhibited the growth of S.liquefaciens,and affected the production of induction signal AHLs and the formation of biofilms.Correlation analysis showed that the production of autoinducer and the formation of biofilm were positively correlated with the amount of S.liquefaciens.This study will provide a basis for the preservation of aged meat based on the interference of S.liquefaciens’ quorum sensing as thte target.
作者
郑瑞生
邹菊琴
王曲芳
王友强
苏昆轮
林松丁
ZHENG Ruisheng;ZOU Juqin;WANG Qufang;WANG Youqiang;SU Kunlun;LIN Songding(Quanzhou Normal University,Key Lab of Inshore Resources Biotechnology Fujian Province University,Quanzhou 362002,China;Ankee Foodstuff Co.,Ltd.,Quanzhou 362000,China;Fujian Zhenggang Food Co.,Ltd.,Quanzhou 362013,China)
出处
《食品科技》
CAS
北大核心
2021年第11期321-325,共5页
Food Science and Technology
基金
福建省科技厅引导性项目(2021N01010094)
泉州市2018年“港湾计划”引进高层次人才团队项目(2018CT004)
福建省大学生创新创业项目(S202110399043,202010399066)
泉州市科学技术协会科研课题(D18042)
福建省科技特派员项目(2019、2020)。
关键词
熟成肉
液化沙雷氏菌
感应自诱导物
培养条件
生物膜形成
aged meat
Serratia liquefaciens
sensing autoinducer
incubation condition
biofilm formation
