乳及乳制品中常见“活的不可培养态”食源致病菌研究进展

摘要/Abstract

摘要： 细菌在环境胁迫下能够进入一种“活的不可培养态”（Viable but nonculturable state，VBNC），常规的平板培养方法无法检测出来，但仍具有可测量的代谢活性，能够在适合的条件下复苏并产生毒力。乳及乳制品因其含有丰富的营养物质而成为理想的细菌培养基，其中几种常见的食源致病菌如副溶血性弧菌、空肠弯曲杆菌、金黄色葡萄球菌、单核增生李斯特菌、阪崎肠杆菌等也被证实能够进入VBNC状态，对乳及乳制品安全造成严重威胁。鉴于此，本文综述了VBNC态细菌的研究进程和细胞形态、毒力等生理学特性，并介绍了乳及乳制品中几种常见VBNC态致病菌的诱导与复苏因素及其检测方法。通过对VBNC态细菌的综述进而为乳及乳制品中致病菌研究提供新思路，以期减少乳及乳制品中该状态致病菌对公共安全的威胁，保障乳及乳制品中微生物安全。

关键词: 乳及乳制品, 活的不可培养态（VBNC）, 致病菌, 诱导与复苏, 检测

Abstract: Bacteria can enter into a "viable non-culturable state" (VBNC) under environmental stress, and cannot be deceted by the conventional plate culture method.But they still have measurable metabolic activity, recovering and producing virulence under the suitable conditiongs.Milk and dairy products become the ideal bacterial culture medium for its rich nutrients.Several common pathogens in milk and diary products are able to enter the VBNC state,such as Vibrio parahaemolyticus, Campylobacter jejuni, Staphylococcus aureus, Listeria monocytogenes, Enterobacter sakazakii,posing a serious threat to the safety of milk and dairy products.In view of this, this paper reviewed the research progress of VBNC bacteria and the physiological characteristics of cell morphology and virulence, and introduced the induction and recovery factors of several common VBNC pathogens in milk and dairy products and its detection method. According the review of VBNC bacteria, we will provide new ideas for the study of pathogens in order to reduce the threat of public safety and ensure the microbiological safety in milk and dairy products.

Key words: milk and diary products, viable but nonculturable state(VBNC), pathogens, introduction and resuscitation, detection method

中图分类号:

TS252.7

张竟丰王丽陈洵谢会赵力超. 乳及乳制品中常见“活的不可培养态”食源致病菌研究进展[J]. 食品科学, 0, (): 0-0.

Jing-Feng Li-Chao ZHAO. Research on the Viable but nonculturable state pathogenic in Milk and Diary product[J]. FOOD SCIENCE, 0, (): 0-0.

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