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臭氧水与副干酪乳杆菌Z21联合处理对绿豆芽中大肠杆菌O157:H7的抑制机制
引用本文:马鑫敏,谷恒梅,杨卫星,赵宇,康艳萍,陈萍,张碧莹. 臭氧水与副干酪乳杆菌Z21联合处理对绿豆芽中大肠杆菌O157:H7的抑制机制[J]. 食品工业科技, 2022, 43(21): 137-143. DOI: 10.13386/j.issn1002-0306.2022020083
作者姓名:马鑫敏  谷恒梅  杨卫星  赵宇  康艳萍  陈萍  张碧莹
作者单位:吉林农业大学食品科学与工程学院,吉林长春 130118
基金项目:吉林省产业创新专项资金项目(2018C045-2);吉林省科技发展计划项目(2018201048NY)。
摘    要:为研究臭氧水联合副干酪乳杆菌Z21发酵上清液对绿豆芽中大肠杆菌O157:H7的杀菌效果、细胞结构影响和生物膜清除作用,本实验对人工污染大肠杆菌O157:H7的绿豆芽进行联合处理,选出最优的杀菌条件,采用流式细胞仪、扫描电镜、傅里叶红外光谱(Fourier-transform infrared spectroscopy,FT-IR)、拉曼光谱分析臭氧水联合Z21发酵上清液的杀菌机制;通过菌落计数及胞外聚合物分析,研究了臭氧水联合Z21发酵上清液对大肠杆菌O157:H7生物膜的清除效果。结果表明,1.5 mg/L臭氧水联合10%(v/v)Z21发酵上清液处理对大肠杆菌O157:H7杀菌效果最佳,菌落总数减少了2.81 lg CFU/g;与对照组相比,联合处理破坏了大肠杆菌O157:H7细胞壁和细胞膜中的多糖,脂质和蛋白质结构,增加了细胞膜的通透性,改变了菌体形态。联合处理对生物膜有良好的清除效果,显著降低了生物膜的胞外聚合物含量(P<0.05)。本研究为大肠杆菌生物膜的清除及农产品防腐保鲜提供了理论依据。

关 键 词:绿豆芽   臭氧水   大肠杆菌O157:H7   副干酪乳杆菌   抑菌机制
收稿时间:2022-02-14

The Antibacterial Mechanism of Ozone Water Combined with Lactobacillus paracasei Z21 on E.coli O157:H7 in Mung Bean Sprouts
MA Xinmin,GU Hengmei,YANG Weixing,ZHAO Yu,KANG Yanping,CHEN Ping,ZHANG Biying. The Antibacterial Mechanism of Ozone Water Combined with Lactobacillus paracasei Z21 on E.coli O157:H7 in Mung Bean Sprouts[J]. Science and Technology of Food Industry, 2022, 43(21): 137-143. DOI: 10.13386/j.issn1002-0306.2022020083
Authors:MA Xinmin  GU Hengmei  YANG Weixing  ZHAO Yu  KANG Yanping  CHEN Ping  ZHANG Biying
Affiliation:College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
Abstract:To explore the bactericidal effect, cell structure and biofilm removal mechanism of ozone water combined with Lactobacillus paracasei Z21 fermented supernatant on E. coli O157:H7 in mung bean sprouts, this experiment combined treatment of artificially contaminated E. coli O157:H7 to select the optimal bactericidal conditions. The bactericidal mechanism of ozone water combined with Z21 supernatant was studied by flow cytometry, scanning electron microscopy, Fourier transform infrared spectroscopy (FT-IR) and raman spectroscopy. The effect of ozone water combined with Z21 fermented supernatant on E. coli O157:H7 biofilm was studied by colony counting and extracellular polymer analysis. The results showed that 1.5 mg/L ozone water combined with 10% (V/V) Z21 fermented supernatant had the best bactericidal effect on E. coli O157:H7, and the total number of bacteria decreased by 2.81 lg CFU/g. Compared with the control group, the combined treatment destroyed polysaccharides, lipid and protein structures in the cell walls and membranes of E. coli O157:H7, increased the permeability of cell membrane, and changed the morphology. The combined treatment presented a strong removal effect on biofilm, and the extracellular polymer content of the biofilm was significantly reduced (P<0.05). This study could provide a theoretical basis for the removal of Escherichia coli biofilm and preservation of agricultural products.
Keywords:
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