食品科学 ›› 2020, Vol. 41 ›› Issue (19): 290-295.doi: 10.7506/spkx1002-6630-20200425-328

• 专题论述 • 上一篇    下一篇

基于食源性细菌群体淬灭的生物膜控制研究进展

王飞飞,吴豪益,林晨,张岩,傅玲琳,王彦波   

  1. (1.浙江工商大学食品与生物工程学院,浙江?杭州 310018;2.河北省食品检验研究院,河北?石家庄 050091)
  • 出版日期:2020-10-15 发布日期:2020-10-23
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2019YFD0901602)

Advances in Foodborne Microbial Biofilm Control Based on Bacteria Quorum Quenching

WANG Feifei, WU Haoyi, LIN Chen, ZHANG Yan, FU Linglin, WANG Yanbo   

  1. (1. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; 2. Hebei Food Inspection and Research Institute, Shijiazhuang 050091, China)
  • Online:2020-10-15 Published:2020-10-23

摘要: 食源性致病菌和特定腐败菌在不同食品表面以及食品工业环境中形成的生物膜是引起食品质量安全问题的重要来源,研究发现群体感应系统在细菌生物膜的形成过程中起着至关重要的作用。鉴于此,本文在剖析食源性细菌群体感应系统在生物膜形成中的调控作用基础上,详细阐述了食源性细菌群体淬灭在控制生物膜中的研究现状以及相应的群体淬灭机制。此外,展望了食源性细菌群体淬灭在生物膜控制中的重点研究方向,旨在丰富食品质量与安全领域基础理论,为提升食品质量、保障食品安全提供支撑。

关键词: 生物膜形成;群体感应;群体淬灭;生物膜控制;胞外多聚物

Abstract: Foodborne pathogens and specific spoilage bacteria exist on the food surface and in food industrial environment in the form of biofilms, representing an important cause of food quality and safety problems. The foodborne microbial quorum sensing (QS) system is thought to play an important role in the development of biofilm formation. In this context, herein the regulatory role of the QS system in foodborne biofilm formation is scrutinized, and the current status of studies on quorum quenching (QQ) in the control of microbial biofilm formation and the mechanism of QQ is elaborated in detail. Moreover, an outlook on key future research directions on the control of foodborne microbial biofilms is given finally. This review aims to enrich the basic theory in the field of food quality and safety, and provide support for improving food quality and ensuring food safety.

Key words: biofilm formation; quorum sensing; quorum quenching; biofilm control; extracellular polymeric substances

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