Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)

The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 10⁸–10⁹ cfu g⁻¹ during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 10⁶ cfu g⁻¹ during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15.     

Metallocene QACs: The Incorporation of Ferrocene Moieties into monoQAC and bisQAC Structures

Inspired by the incorporation of metallocene functionalities into a variety of bioactive structures, particularly antimicrobial peptides, we endeavored to broaden the structural variety of quaternary ammonium compounds (QACs) by the incorporation of the ferrocene moiety. Accordingly, 23 ferrocene-containing mono- and bisQACs were prepared in high yields and tested for activity against a variety of bacteria, including Gram-negative strains and a panel of clinically isolated MRSA strains. Ferrocene QACs were shown to be effective antiseptics with some displaying single-digit micromolar activity against all bacteria tested, demonstrating yet another step in the expansion of structural variety of antiseptic QACs.     

南京部分地区食品中金黄色葡萄球菌污染状况调查

目的了解南京市市场出售的食品中金黄色葡萄球菌污染情况,为预防和控制食源性疾病的发生提供依据。方法 2016年11月~2017年5月从南京市浦口区、建邺区、鼓楼区以及玄武区的各大超市,农贸市场以及牧场采集132份食品样品。按照GB 4789.10-2016《食品安全国家标准食品微生物学检验金黄色葡萄球菌检验》方法进行检验,并使用荧光定量PCR方法对所得结果进行验证。结果 5类132份食品样品中均未检出金黄色葡萄球菌,但出现可疑菌落率最高的食品种类为普通生肉及调味肉,其次为豆制品;针对不同地区同一种类的样品,农贸市场抽检食品中可疑菌落的发现率最高,从不同抽检时间来看,可疑菌落检出率最高出现在2017年第二季度。结论南京市市售食品中未检出金黄色葡萄球菌,表明从业人员的食品卫生意识正逐步提高,但仍需要加强食品卫生安全监管,进一步预防食源性疾病的发生。     

Expanding the Spectrum of Antibiotics Capable of Killing Multidrug-Resistant Staphylococcus aureus and Pseudomonas aeruginosa

Infections from antibiotic-resistant Staphylococcus aureus and Pseudomonas aeruginosa are a serious threat because reduced antibiotic efficacy complicates treatment decisions and prolongs the disease state in many patients. To expand the arsenal of treatments against antimicrobial-resistant (AMR) pathogens, 600-Da branched polyethylenimine (BPEI) can overcome antibiotic resistance mechanisms and potentiate β-lactam antibiotics against Gram-positive bacteria. BPEI binds cell-wall teichoic acids and disables resistance factors from penicillin binding proteins PBP2a and PBP4. This study describes a new mechanism of action for BPEI potentiation of antibiotics generally regarded as agents effective against Gram-positive pathogens but not Gram-negative bacteria. 600-Da BPEI is able to reduce the barriers to drug influx and facilitate the uptake of a non-β-lactam co-drug, erythromycin, which targets the intracellular machinery. Also, BPEI can suppress production of the cytokine interleukin IL-8 by human epithelial keratinocytes. This enables BPEI to function as a broad-spectrum antibiotic potentiator, and expands the opportunities to improve drug design, antibiotic development, and therapeutic approaches against pathogenic bacteria, especially for wound care.     

金黄色葡萄球菌便携式计数测试片的研制

为了研制新型便携式计数测试片检测食品中金黄色葡萄球菌,本文通过正交试验对金黄色葡萄球菌测试片中培养基成份进行优化;研究冷水可溶性凝胶的复配比例,以及优化后的表面活性剂对复配凝胶质构特性的影响。结果表明,金黄色葡萄球菌测试片中培养基组分为胰蛋白胨10 g/L,牛肉膏5 g/L,酵母膏1 g/L,甘氨酸12 g/L,氯化锂5 g/L,尿素0.2 g/L,亚碲酸钾10 mg/L,卵黄粉6 g/L,表面活性剂最优添加量为D-甘露醇4 g/L,丙酮酸钠5 g/L;冷水可溶性凝胶复配比例为瓜尔胶:聚丙烯酸钠=7:3;添加优化后的D-甘露醇和丙酮酸钠的复合冷水可溶性凝胶可获得最优的凝胶质构,其硬度和黏性分别为1362.04 g和630.41 g。将本研究的测试片与国标平板计数方法相比,其检测结果相关性良好(R^2=0.995),可达到相同水平的检出限2CFU/m L和灵敏度(100%)。本文研究的金黄色葡萄球菌测试片可应用于食品中金黄色葡萄球菌的定量检测。     

猪源金黄色葡萄球菌vwb基因分布及对不同动物体外凝血致病作用的研究

为调查猪源金黄色葡萄球菌(Staphylococcus aurues,S. aureus)对不同动物宿主具有凝血致病作用及是否携带S. aureus凝固酶基因vwb~C、vwb~Sbo4、vwb~Sov2和vwb~Seq1,本文以厦门地区生猪养殖场、屠宰场和终端市场分离的130株S. aureus为研究对象,通过血浆凝固酶实验研究菌株对兔血浆、牛血浆和羊血浆的凝血致病性,采用PCR方法对实验菌株进行vwb~C、vwb~(Sbo4)、vwb~(Sov2)和vwb~(Seq1)基因的扩增。结果表明,兔血浆、牛血浆和羊血浆的阳性凝血率分别为100.00%、28.46%、28.46%。S.aureus凝固酶vwb~C,vwb~(Sbo4)和vwb~(Sov2)基因的检出率分别为100.00%(130/130),26.92%(35/130)和26.93%(38/130),vwb~(Seq1)基因未检出;来自生猪养殖场S.aureus中vwb~(Sbo4)和vwb~(Sov2)基因的检出率以及对牛血浆和羊血浆的阳性凝血率明显高于另外两种来源S. aureus,有显著性差异(p0.05)。研究结果说明猪源S. aureus对不同动物宿主具有凝血致病作用,为猪源S. aureus对不同动物宿主的凝血致病作用和适应性提供研究基础。     

云南省食品中金黄色葡萄球菌耐药性和mecA基因的检测及分析

目的调查2010—2016年云南省不同食品中分离的金黄色葡萄球菌的抗生素耐药情况,了解多重耐药(MDR,即耐3类或3类以上抗生素)菌株和耐甲氧西林金黄色葡萄球菌(MRSA)分布以及mecA基因的携带率,为有效防控金黄色葡萄球菌食物中毒和临床感染提供基础数据及参考。方法采用VITEK 2 Compact全自动细菌鉴定仪、GPI鉴定卡及AST-GP67进行药敏试验,聚合酶链式反应(PCR)法进行mecA基因检测。结果 325株金黄色葡萄球菌分离株耐药率为92.00%(299/325),前3位的分别是青霉素G(88.00%,286/325)、四环素(43.38%,141/325)、红霉素(40.92%,133/325),未检出耐喹奴普汀/达福普汀、万古霉素、力奈唑烷和替加环素的耐药株;MDR菌株检出率为47.69%(155/325),MRSA检出率为13.23%(43/325)。不同食品对青霉素G、四环素和呋喃妥因的耐药率差异有统计学意义(P0.05);餐饮食品、肉与肉制品、速冻米面制品中均检出九重耐药菌株;MRSA在水产品中占33.33%(1/3),肉与肉制品占17.89%(17/95),焙烤食品占16.67%(3/18),乳与乳制品占14.29%(3/21),餐饮食品占12.41%(17/137),速冻米面制品占5.71%(2/35),差异均无统计学意义(P0.05),婴幼儿食品、冷冻饮品和豆制品未检出MRSA。不同年份分离株对环丙沙星、莫西沙星和复方磺胺甲噁唑的耐药率差异有统计学意义(P0.05),2012—2015年均检出九重耐药株;2015年MRSA占比为20.00%(12/60),2014年占16.47%(14/85),2013年占14.12%(12/85),2012年占6.82%(3/44),2011年占10.00%(2/20),2010和2016年未检出MRSA。43株MRSA药敏试验显示耐药率最高的主要为青霉素G(100.00%,43/43),呈多重耐药性,未检出耐万古霉素的MRSA,mecA基因的检出率为37.21%(16/43)。结论食品中金黄色葡萄球菌的分布、抗生素耐药变化和发展趋势值得关注,有利于食源性疾病防治和指导临床合理选用抗生素,延缓细菌耐药株的产生。     

广州市白云口岸航空食品中金黄色葡萄球菌凝固酶基因分型及肠毒素基因研究

目的对2013—2015年从广州市白云口岸航空食品中分离的金黄色葡萄球菌进行基因分型研究,为食源性金黄色葡萄球菌分子溯源提供基础数据。方法以血浆凝固酶和肠毒素为目标基因,采用聚合酶链式反应(PCR)方法对9株金黄色葡萄球菌进行基因分型,其中6株为航空食品分离株,1株为配餐车间大门手拭分离株,2株为标准菌株。肠毒素基因检测包括5种传统肠毒素基因(sea、seb、sec、sed、see)和6种新型肠毒素基因(ser、seg、seh、sei、sej、sep)。结果 6株航空食品分离株的血浆凝固酶基因扩增分型结果为2个PCR型,酶切后得3种亚型;肠毒素基因检测结果显示有2株航空食品分离株含有肠毒素基因,检出率为33.3%(2/6),检出的基因为2种传统肠毒素基因(sec、sed)和4种新型肠毒素基因(ser、seg、sei、sej),均同时携带2种以上肠毒素基因。结论血浆凝固酶基因扩增分型结果显示,不同时间、不同采集地点存在相同的基因型,提示金黄色葡萄球菌存在交叉污染的可能性;航空食品分离株共检出6种肠毒素基因,提示金黄色葡萄球菌基因型多样性,应加强其他新型肠毒素基因检测。     

应用于羊肉脱膻的三种发酵剂筛选及发酵特性研究

为筛选出适合发酵羊肉制品的优质发酵剂，对肉葡萄球菌（Staphylococcus carnosus）、植物乳杆菌（Lactobacillus plantarum）和戊糖片球菌（Pedicoccuspentosaceus）的发酵特性进行研究，通过耐盐、耐亚硝酸盐、产酸能力、蛋白质和脂肪分解能力、膻味脂肪酸降解能力、抑菌能力、菌种间拮抗作用等试验对其筛选。结果表明，三株菌对食盐和亚硝酸盐具有较好的耐受性，能在6%的食盐溶液和150 mg/L亚硝酸盐溶液中存活，具有一定产酸能力，除植物乳杆菌无脂肪酶活性，其他两株菌具有蛋白质和脂肪降解能力，膻味脂肪酸降解率可达60%～80%，能抑制病原微生物的生长，且三株菌间无拮抗作用，对羊肉制品的风味和品质无负面影响。因此肉葡萄球菌、植物乳杆菌和戊糖片球菌可进一步应用于发酵羊肉制品的生产和开发。     

A large meta-analysis of the global prevalence rates of S. aureus and MRSA contamination of milk

ABSTRACT

Past reports have indicated a high prevalence of milk contaminated with Staphylococcus aureus (S. aureus) and methicillin-resistant Staphylococcus aureus (MRSA), but the pooled prevalence rates of S. aureus and MRSA in pasteurized and boiled cow's milk, raw cow's milk, and raw Caprinae milk (raw sheep's milk and raw goat's milk) and across different periods, continents, economic conditions and purchase locations remain inconsistent. We searched relevant articles published in PubMed, EMBASE, and Web of Science before July 2016. The Strengthening the Reporting of Observational Studies in Epidemiology (STROBE) Statement was used to evaluate the quality of 93 included studies. We observed that the pooled prevalence rates of S. aureus contamination in pasteurized and boiled cow's milk, raw cow's milk, and raw Caprinae milk were 15.4% (95% CI, 6.1–27.5%), 33.5% (95% CI, 29.5–37.7%) and 25.8% (95% CI, 17.5–35.0%), respectively. The pooled prevalence rates of MRSA contamination were 4.9% (95% CI, 0.0–15.7%), 2.3% (95% CI, 1.3–3.6%), and 1.1% (95% CI, 0.5–1.8%), respectively. The prevalence of S. aureus contamination in raw cow's milk increased over time. However, the pooled prevalence of raw cow's milk contaminated with S. aureus was lowest in European studies. These findings give an indication of the consequence of better milk regulation in Europe. High S. aureus prevalence rates in raw milk collected from farms and processing companies pose a potential threat to consumers. The implementation of good hygiene practices, appropriate health knowledge, and food safety principles at the farm level, as well as the prudent use of antibiotics in veterinary medicine and heat treatment before drinking, are necessary to reduce the potential risk of S. aureus and MRSA contamination.