环境胁迫下沙门氏菌应激反应及抗性机制研究进展

细菌为了生存能够适应多种不利于生长的环境条件，因此许多食源性致病菌能够在某些食品保鲜处理中存活下来。沙门氏菌（Salmonella）是世界范围内常见的食源性致病细菌，在食品保鲜中可承受极端pH、温度、渗透压、寡营养和高压等胁迫。在与宿主相互作用过程中，沙门氏菌应对不同环境胁迫，可产生应激蛋白、进行系统自我调节和表达相关基因等，进而影响其致病能力，产生交叉抗性从而更好的生存和繁殖。因此，沙门氏菌能在遗传和表型水平上适应不同的极端环境。本文综述了沙门氏菌耐受环境胁迫，暴露于这些环境胁迫时发生的适应性变化，对细菌致病性的影响，以及产生的交叉保护机制。这些方面将有助于了解沙门氏菌的发病机制，对于制定抗击沙门氏菌感染的新策略，保障食品安全具有重要意义。

Progress in the study of stress response and resistance mechanism of Salmonella under environmental stress

Bacteria are able to adapt to a wide range of adverse environmental conditions in order to survive, and many foodborne pathogenic bacteria are able to survive certain food preservation treatments. Salmonella, a common foodborne pathogenic bacterium worldwide, can withstand stresses such as extreme pH, temperature, osmotic pressure, oligotrophy, and high pressure in food preservation. During the interaction with the host, Salmonella responds to different environmental stresses by producing stress proteins, systemic self-regulation and expression of related genes, which in turn affects its pathogenicity and generates cross-resistance for better survival and reproduction. Therefore, Salmonella can adapt to different extreme environments at both genetic and phenotypic levels. This paper reviews the environmental stresses to which Salmonella is tolerant, the adaptive changes that occur upon exposure to these environmental stresses, the impact on bacterial pathogenicity, and the cross-protection mechanisms that arise. These aspects will contribute to the understanding of the pathogenesis of Salmonella and are important for the development of new strategies to combat Salmonella infections and ensure food safety.