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In this study, the growth and survival of Vibrio parahaemolyticus in the presence of 0.0-8.0% ethanol was first examined. V. parahaemolyticus was then exposed to a sub-lethal dose of 5.0% ethanol for 30 and 60 min (ethanol shock). Morphological changes and alterations in cell leakage, thermal tolerance at 47 degrees C, and susceptibility to 8% ethanol and low temperature (4 and -18 degrees C) of V. parahaemolyticus caused by ethanol shock were investigated. In addition, recoveries of the ethanol-shocked cells of V. parahaemolyticus on thiosulfate-citrate-bile salts-sucrose agar (TCBS) and TSA-3.0% NaCl were also compared. The findings revealed that the presence of ethanol in TSB-3.0% NaCl at 6.0-8.0% and 5.0% or less, exerted bactericidal and partial growth inhibition effect, respectively, on V. parahaemolyticus. Recovery of ethanol-shocked cells of V. parahaemolyticus was significantly (P<0.05) less on TCBS than on TSA-3.0% NaCl. A significantly (P<0.05) marked increase of protein and nucleic acid material in the supernatant of cell suspension was found after cells of V. parahaemolyticus were exposed to ethanol shock. Extensive cell disruption, wrinkling and cell-wall pitting, indicative of cell-surface damage were also noted on the ethanol-shocked cells. Ethanol-shocked cells of V. parahaemolyticus exhibited a similar yet higher susceptibility at 4 and -18 degrees C compared with the control cells. Moreover, there was a marked increase in the thermal tolerance and resistance to 8.0% ethanol with cells of V. parahaemolyticus after ethanol shock. Finally, the duration of ethanol shock testing did not affect the extent of increased thermal tolerance. While cells of V. parahaemolyticus subjected to ethanol shock for 60 min showed an increase in their resistance to 8.0% ethanol, they also showed an increase in susceptibility at -18 degrees C, than those ethanol shocked for 30 min. 相似文献
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Vibrio parahaemolyticus ATCC 43996 was grown at 15°C for 53 h, 20°C for 24 h, 25°C for 12 h, 30°C for 9 h, 35°C for 9 h, or 40°C for 6 h to early stationary phase. Oyster meats were blended, autoclaved at 121°C for 15 min, inoculated with V. parahaemolyticus, and pressure treated at 250 MPa for 2 and 3 min and at 300 MPa for 1 and 2 min at 21°C. Overall, growth temperatures of 20 and 40°C yielded the greatest pressure resistance in V. parahaemolyticus. The effects of salt concentration and H(2)O(2)-degrading compounds on the recovery of V. parahaemolyticus also were investigated. Sterile oyster meats were inoculated with V. parahaemolyticus and treated at 250 MPa for 1, 2, or 3 min at 21°C. These meats were then blended with 0.1% peptone water supplemented with 0.5 to 1.5% NaCl and plated on tryptic soy agar (TSA) supplemented with 0 to 3.5% NaCl. For recovery of pressure-injured cells, peptone water with 1% NaCl and TSA with 0.5% NaCl were the best diluent and plating medium, respectively. Addition of sodium pyruvate (0.05 to 0.2%) or catalase (8 to 32 U/ml) did not increase the recovery of V. parahaemolyticus after pressure treatment. The effect of incubation temperature and gas atmosphere on the recovery of V. parahaemolyticus after pressure treatment also was determined. Aerobic incubation at 30°C resulted in the highest recovery of V. parahaemolyticus in sterile oyster meats. The 30°C incubation temperature was also the optimum temperature for recovery of V. parahaemolyticus in pressure-treated live oysters. The results of this study indicate that the growth conditions for V. parahaemolyticus before and after high hydrostatic pressure treatment should be taken into consideration when assessing the efficacy of pressure inactivation. 相似文献
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The bactericidal effects of wines on Vibrio parahaemolyticus in oysters were studied to evaluate potential inactivation of V. parahaemolyticus in contaminated oysters by wine consumption. Shucked whole oyster and oyster meat homogenate were inoculated with V. parahaemolyticus and mixed with red or white wine. Survivals of V. parahaemolyticus in inoculated oysters were determined at 7 and 25 degrees C. Populations of V. parahaemolyticus in inoculated whole oysters (5.52 log most probable number [MPN] per g) decreased slightly to 4.90 log MPN/g (a 0.62-log reduction) after 24 h at 7 degrees C but increased to 7.37 log MPN/g over the same period at 25 degrees C. However, the populations in wine-treated whole oysters decreased by >1.7 and >1.9 log MPN/g after 24 h at 7 and 25 degrees C, respectively. Both red and white wines were more effective in inactivating V. parahaemolyticus in oyster meat homogenate than in whole oyster. Populations of V. parahaemolyticus in oyster meat homogenate (7.8 x 10(3) MPN/g) decreased rapidly to nondetectable levels (< 3 MPN/g) after 30 min of mixing with wine at 25 degrees C (a 3.89-log MPN/g reduction). These results suggest that chewing oysters before swallowing when eating raw oysters may result in greater inactivation of V. parahaemolyticus if wine is consumed. More studies are needed to determine the bactericidal effects of wine on V. parahaemolyticus in the complicated stomach environment. 相似文献
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以酶总活力为指标对蛹虫草培养残基中的超氧化物歧化酶(SOD)提取条件进行研究,通过对培养残基与磷酸缓冲液的用量比即料液比、磷酸缓冲液pH值、提取温度、固体(NH4)2SO4饱和度这4个因素进行单因素试验与L9(34)多因素正交试验,发现料液比对SOD的提取效果影响最明显,其次为固体(NH4)2SO4饱和度和提取温度,而缓冲液pH值的影响相对较小.确定蛹虫草培养残基中SOD的最佳提取条件:料液比为1:20,提取温度为50℃,缓冲液pH值为7.6,固体(NH4)2SO4饱和度为40%,在这样的提取条件下测出的酶总活力最高,提取效果最好. 相似文献
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研究乙醇对副溶血性弧菌(Vibrio parahaemolyticus)直接耐热溶血素(thermostable direct hemolysin,TDH)产生和它的编码基因tdh表达的影响。以0.5%、1.0%、2.0%、4.0%、8.0%乙醇处理2株带有tdh副溶血性弧菌ATCC33847和SZ32,研究对副溶血性弧菌有氧或者无氧生长的影响。选取1.0%乙醇处理来研究TDH产量和tdh表达变化。使用TDH抗血清试剂盒测定副溶血性弧菌培养液上清中TDH水平;使用荧光定量PCR方法分析tdh基因表达状况。低浓度(0.5%、1.0%、2.0%)乙醇存在时,副溶血弧菌菌株的生长未受到显著影响,乙醇浓度4.0%时副溶血性弧菌生长受到明显抑制,8%时未见有细菌生长。1.0%乙醇处理副溶血性弧菌培养液上清中TDH水平较未处理显著上升。胞内tdh表达水平升高,ATCC33847在有氧和无氧时分别升高到6.6倍和5.7倍,SZ32在有氧和无氧时分别升高到5.9倍和8.6倍。乙醇能够促进tdh基因表达从而使得TDH蛋白产量升高。本研究还比较了甲醇、乙醇、正丙醇对tdh表达的影响,发现它们对tdh表达均具有促进作用但相互之间没有明显差异。 相似文献
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不同盐碱胁迫对红地球/贝达嫁接苗生长及光合作用的影响 总被引:1,自引:0,他引:1
采用中性盐及碱性盐对沙培红地球/贝达嫁接苗进行浇灌处理,测定在不同离子组分胁迫下葡萄新梢生长及光合作用、根系活力的变化。结果表明:碱性盐严重抑制了新梢的生长,相对生长量仅为46.0%,中性盐处理相对生长量下降较小;盐、碱胁迫降低了葡萄根系活力,碱性盐NaHCO3胁迫下根系活力显著低于对照;随着胁迫时间延长,Na2SO4和(NH4)2SO4处理叶绿素含量呈现先升高后下降的趋势,其他盐碱处理及对照均为下降趋势,且NaCl、NaHCO3处理下降幅度显著高于对照;中性盐NaCl胁迫下净光合速率Pn、性能指数PIABS随胁迫时间延长均为先升高后下降,同时期始终低于对照,而碱性盐NaHCO3胁迫一直为下降趋势。综合各项指标表明,NaHCO3胁迫对葡萄植株造成的危害更大,葡萄耐受NaCl胁迫能力强于NaHCO3胁迫,Na2SO4对葡萄造成的伤害较小。 相似文献
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该研究旨在探讨原儿茶酸对副溶血弧菌的抑菌活性和减毒作用,揭示原儿茶酸抑菌的作用机制。通过测定最小抑菌浓度(Minimal Inhibitory Concentration,MIC)、生长曲线、核酸与蛋白质泄漏量、丙二醛(MDA)含量,利用扫描电镜观察副溶血弧菌形态的变化,来评估原儿茶酸对副溶血弧菌的抑菌活性及其对细胞膜完整性和通透性的影响。同时,通过检测亚抑菌浓度(Sub-inhibitory Concentrations,SICs)下原儿茶酸对副溶血弧菌毒力因子合成的影响,研究原儿茶酸对副溶血弧菌的毒力衰减作用。实验结果表明,原儿茶酸的MIC为2 mg/mL,经MIC浓度原儿茶酸处理后,副溶血弧菌发生严重内陷和破裂,上清液中核酸、蛋白质、MDA含量分别是对照组的2.65倍、1.94倍和10.05倍。此外,原儿茶酸在浓度为1/4 MIC时对胞外多糖、胞外蛋白酶、生物被膜的抑制率分别为40.57%、19.79%和26.04%,在浓度为1/2 MIC时的抑制率分别为52.85%、28.38%和34.69%。原儿茶酸主要作用于细胞膜,通过影响细胞膜的完整性和通透性抑制副溶血弧菌的生长,在亚抑菌浓度下便可有效减弱副溶血弧菌毒力。 相似文献
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Isolation and some properties of extracellular heat-stable lipases from Pseudomonas fluorescens strain AFT 36 总被引:3,自引:0,他引:3
Aeration increased the growth and lipase production in milk by Pseudomonas fluorescens strain AFT 36, isolated from refrigerated bulk milk. A heat-stable lipase was isolated from a shaken milk culture of this microorganism by DEAE-chromatography and gel filtration in Sepharose 6B. The lipase-rich fraction from DEAE cellulose contained 3 lipases that were separated by gel filtration; only the principal lipase, which represented approximately 71% of total lipolytic activity, was characterized. The purified enzyme showed maximum activity on tributyrin at pH 8.0 and 35 degrees C; it had a Km on tributyrin of 3.65 mM and was inhibited by concentrations of substrate greater than approximately 17 mM. The enzyme was very stable over the pH range 6-9; it was relatively heat-labile in phosphate buffer in the temperature range 60-80 degrees C, where it was stabilized significantly by Ca2+. It was, however, very stable at 100-150 degrees C: the D values at 150 degrees C were approximately 22 s and 28 s in phosphate buffer and synthetic milk serum respectively; the corresponding Z values in the temperature range 100-150 degrees C were approximately 40 and approximately 42 degrees C and the Ea for inactivation were 7.65 X 10(4) J mol-1 and 6.97 X 10(4) J mol-1 respectively. 相似文献
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采用聚乙二醇(PEG)/硫酸铵[(NH4)2SO4]双水相体系对大豆中脂肪氧合酶进行分离萃取研究;通过综合考察酶分配系数、相比和回收率,探讨了(NH4)2SO4、PEG2000、Na Cl浓度以及p H对脂肪氧合酶萃取的影响,并通过正交实验进一步优化实验条件,结果表明在单一因素下的最佳工艺条件为:(NH4)2SO415%(wt%)、PEG2000 13%(wt%)、Na Cl 1%(wt%)、p H5.8;正交实验优选出的最佳工艺条件为:(NH4)2SO417%(wt%)、PEG2000 13%(wt%)、p H5.2,可获得酶的分配系数最高可达9.710,萃取率为87.6%。 相似文献
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For several foodborne bacterial pathogens, an acid tolerance response appears to be an important strategy for counteracting acid stress imposed either during food processing or by the human host. The acid tolerance response enhances bacterial survival of lethal acid challenge following prior exposure to sublethal acidic conditions. Previous studies have revealed relationships between a foodborne pathogen's ability to survive acid challenge and its infectious dose. Vibrio parahaemolyticus is capable of causing gastroenteritis when sufficient cells of pathogenic strains are consumed. This study was designed to characterize acid sensitivities and to compare the effects of sublethal acid exposure (adaptation) on survival capabilities and cytotoxicities of different V. parahaemolyticus strains. Survival of acid challenge by stationary-phase cells differed by up to 3 log CFU/ml among the 25 isolates tested. No differences in acid resistance were found between strains when they were grouped by source (clinical isolates versus those obtained from food). Survival at pH 3.6 for log-phase cells that had been previously exposed to sublethal acidic conditions (pH 5.5) was enhanced compared with that for cells not previously exposed to pH 5.5. However, for stationary-phase cells, exposure to pH 5.5 impaired both subsequent survival at pH 3.6 and cytotoxicity to human epithelial cells. Relative cytotoxicities of nonadapted stationary-phase cells were 1.2- to 4.8-fold higher than those of adapted cells. Sublethal acid exposure appears to impose measurable growth phase-dependent effects on subsequent lethal acid challenge survival and cytotoxicity of V. parahaemolyticus. 相似文献
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Patulin was tested for stability at pH values of 6.0, 6.5, 7.0, 7.5, and 8.0, using S?rensen's phosphate buffer at 25 degrees C. Patulin was determined by high-performance liquid chromatography. When the percentage of patulin remaining was plotted versus reaction time, apparent first-order reaction plots were obtained. Reaction rate constants for disappearance of patulin ranged from 1.1 x 10(-2) h at pH 8.0-5.3 x 10(-4) h at pH 6.0. Values for half-life were calculated and ranged from 64 h at pH 8.0 to 1310 h at pH 6.0. 相似文献
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一株嗜酸乳杆菌突变株亚油酸异构酶的纯化及性质 总被引:14,自引:1,他引:14
亚油酸异构酶可以把亚油酸转化为共轭亚油酸。用硫酸铵沉淀、透析、凝胶过滤等步骤 ,从 1株嗜酸乳杆菌突变株中分离纯化了该酶。纯化倍数为 5 2 .0倍、比活力达 5 1 3 .0U/mg、活力回收 7.0 %。用SDS PAGE测得该酶亚基的分子量为 40 .7ku ;该酶的最适反应pH值为 4.0左右 ,最适反应温度为 3 0~ 40℃ ,在 pH 2 .0~ 7.0和 60℃以下较稳定。Fe2 + 、Mg2 + 、Zn2 + 、Na+ 能提高酶活性 ,Hg2 + 、Cu2 + 、Mn2 + 、Fe3+ 能抑制酶活性。以亚油酸为底物时该酶的动力学常数为 2 1 .6mmol/L。 相似文献