乙酰丙酸对沙门氏菌诱导性耐酸响应的研究

摘要/Abstract

摘要： 本实验探究了鼠伤寒沙门氏菌(S. typhimurium)和德尔卑沙门氏菌(S. Derby)在pH为6.0、5.4的乙酰丙酸、L-乳酸、醋酸和盐酸条件下酸适应后产生的耐酸性。结果表明，酸化剂对沙门氏菌抑菌效果为：乙酰丙酸＞醋酸＞L-乳酸＞盐酸。pH 5.4时，沙门氏菌的诱导耐酸显著高于pH 6.0(P＜0.05)；与其他两种有机酸处理组相比，乙酰丙酸诱导的细菌耐酸性最弱且不同pH值之间差异显著(P＜0.05)。有机酸处理的沙门氏菌细胞内pH值与对照组相比存在差异，其中pH 6.0时乙酰丙酸处理组的鼠伤寒沙门氏菌的细胞内pH值显著高于德尔卑沙门氏菌(P＜0.05)。结果表明沙门氏菌在pH 6.0和5.4下酸适应后会产生耐酸性，而细胞内pH值的变化和诱导耐酸密切相关。

关键词: 沙门氏菌, 诱导耐酸响应, 有机酸, 细胞内 pH 值, 食品安全

Abstract: The effects of levulinic acid, L-lactic acid, acetic acid and hydrochloric acid on the induction of acid-tolerant response of S. typhimurium and S. Derby at pH 6.0 and 5.4 were investigated. The results showed that the bacteriostatic effect is: levulinic acid ＞ acetic acid ＞ L- lactic acid ＞ hydrochloric acid. At pH 5.4, the acid-tolerant response of Salmonella increased significantly than pH 6.0 (P＜0.05). The acid-tolerant induced by levulinic acid was the weakest compared with other acidifier and there was significant difference between different pH values (P＜0.05). The intracellular pH value of Salmonella treated with organic acid was different from that of control group, and the intracellular pH value of S. typhimurium treated with levulinic acid was significantly higher than S. Derby at pH 6.0 (P＜0.05). The results showed that Salmonella could induce acid tolerance in acidic conditions at pH 6.0 and 5.4, and the change of intracellular pH was closely related to acid-tolerant response.

Key words: Salmonella, acid tolerance response, organic acids, intracellular pH, food safety

中图分类号:

TS251.5

田牧雨朱立贤张一敏董鹏程毛衍伟梁荣蓉罗欣. 乙酰丙酸对沙门氏菌诱导性耐酸响应的研究[J]. 食品科学, 0, (): 0-0.

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