食品科学

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大肠杆菌耐酸分子机制研究进展

陈卓逐,阚建全,石 慧*   

  1. 西南大学食品科学学院,重庆市农产品加工与贮藏重点实验室,农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆 400715
  • 出版日期:2015-11-15 发布日期:2015-12-03

Recent Progress in Molecular Mechanism of Acid Resistance in Escherichia coli

CHEN Zhuozhu, KAN Jianquan, SHI Hui*   

  1. Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservations (Chongqing),
    Ministry of Agriculture, Chongqing Key Laboratory of Produce Processing and Storage, College of Food Science,
    Southwest University, Chongqing 400715, China
  • Online:2015-11-15 Published:2015-12-03

摘要:

具有耐强酸能力的大肠杆菌在酸性胁迫条件下更易生存。这主要是由于其具有葡萄糖-阻碍耐酸系统、氨基酸依赖型耐酸系统、伴侣蛋白抗酸作用以及保持膜电荷稳定等耐酸机制。了解大肠杆菌的这些耐酸分子机制,可以为食品加工工业控制大肠杆菌的污染提供新的认识,也对一些食源性致病菌的临床预防和治疗具有积极的作用。本文就大肠杆菌耐酸分子机制的研究进行综述。

关键词: 大肠杆菌, 葡萄糖-阻碍, 氨基酸依赖型, 伴侣蛋白, 膜电荷, 交叉保护

Abstract:

Some strains of Escherichia coli are resistant to strong acid and can survive in acidic conditions, mainly because
they have a variety of acid resistance mechanisms, including a glucose-repressed system, amino-acid-dependent system,
chaperone proteins and systems for stabilizing membrane charge. Understanding the molecular mechanisms of acid
resistance in E. coli can provide new insight into controlling contamination in the food processing industry, and play a
positive role in clinical prevention and treatment of foodborne pathogens. In this paper, the molecular mechanisms of acid
resistance in E. coli are reviewed.

Key words: Escherichia coli, glucose-repressed, amino-acid-dependent, chaperone proteins, membrane charge, crossprotection

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