酸适应过程中添加牛至精油和氯化钙对沙门氏菌诱导耐酸及其并发的多重抗逆性的影响

doi:10.7506/spkx1002-6630-20231124-195

食品科学 ›› 2024, Vol. 45 ›› Issue (20): 136-144.doi: 10.7506/spkx1002-6630-20231124-195

酸适应过程中添加牛至精油和氯化钙对沙门氏菌诱导耐酸及其并发的多重抗逆性的影响

高旭, 刘扬, 罗欣, 朱立贤, 毛衍伟, 杨啸吟, 韩广星, 张一敏, 董鹏程

（1.山东农业大学食品科学与工程学院，山东泰安 271018；2.国家牛肉加工技术研发中心，山东泰安 271018；3.山东省畜禽食品品质安全控制与智慧制造国际联合实验室，山东泰安 271018；4.国家肉牛牦牛产业技术体系临沂站，山东临沂 276000）

出版日期:2024-10-25 发布日期:2024-10-14
基金资助:
“十三五”国家重点研发计划重点专项（2019YFE0103800）；现代农业产业技术体系建设专项（CARS-37）；山东省现代农业产业技术体系创新团队建设专项（SDAIT-09-09）

Effect of Addition of Oregano Essential Oil and Calcium Chloride during Acid Adaptation on the Acid Tolerance Response and Concurrent Multiple Stress Resistance of Salmonella

GAO Xu, LIU Yang, LUO Xin, ZHU Lixian, MAO Yanwei, YANG Xiaoyin, HAN Guangxing, ZHANG Yimin, DONG Pengcheng

(1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China;2. National R&D Center for Beef Processing Technology, Tai’an 271018, China; 3. International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai’an 271018, China;4. National Beef Cattle Industrial Technology System, Linyi Station, Linyi 276000, China)

Online:2024-10-25 Published:2024-10-14

摘要/Abstract

摘要： 为抑制沙门氏菌（Salmonella）在胴体有机酸喷淋减菌后的酸残留环境下产生适应性耐酸反应（acid tolerance response，ATR）及其并发的多重抗逆性，本实验在沙门氏菌酸适应过程中添加不同亚抑菌浓度牛至精油和氯化钙，通过测定适应前后沙门氏菌在酸、热、高渗及氧化环境下的存活能力，研究精油和氯化钙的添加对ATR的抑制效果，并进一步通过测定处理前后抗逆性基因的相对表达，探究其可能的作用机制。结果表明，加工过程中产生的酸残留环境（pH 5.4）可能会诱导沙门氏菌产生ATR现象并引起耐热的交叉保护作用，提示其存在潜在的食品安全风险。使用pH 3的盐酸处理适应后的菌株2 h后，1/2最小抑菌浓度（minimum inhibitory concentration，MIC）牛至精油和10 mmol/L氯化钙处理的菌落下降数比对照组增加了1.32（lg（CFU/mL）），并且两者具有协同抑制ATR的效果。酸适应过程中牛至精油和氯化钙的添加通过下调基因phoP和rpoS的表达干预双组分系统和全局转录因子的作用，从而抑制ATR的产生。亚抑菌浓度的牛至精油能够抑制酸适应后沙门氏菌耐酸与耐热这一交叉保护作用的产生，但增加了沙门氏菌对高渗环境的抵抗能力，而10 mmol/L氯化钙和亚抑菌浓度牛至精油共同作用能够降低沙门氏菌的耐渗能力。本研究有助于了解牛至精油和氯化钙对沙门氏菌酸适应过程的影响，可为工厂有机酸使用的风险控制提供理论依据。

关键词: 冷鲜肉；喷淋减菌技术；沙门氏菌；酸适应

Abstract: To inhibit the development of adaptive acid tolerance response (ATR) and concurrent multiple stress resistance in Salmonella induced by the residual acid environment from carcass decontamination by organic acid spraying, the inhibitory effect of the addition of oregano essential oil and calcium chloride at different subinhibitory concentrations during acid adaptation on the ATR of Salmonella was investigated by determining the survival ability of Salmonella in acidic, thermal, hyperosmotic and oxidative environments before and after adaptation, and the possible mechanism was explored by determining the relative expression of stress resistance genes before and after treatments. The results indicated that the residual acid (pH 5.4) generated during carcass processing might induce ATR and heat-resistant cross-protection in Salmonella, suggesting a potential food safety risk. After 2 h treatment with hydrochloric acid at pH 3, the loss of the adapted strain in the 1/2 MIC oregano essential oil and 10 mmol/L CaCl2 treatment group increased by 1.32 (lg(CFU/mL)) compared with the control group, and oregano essential oil combined with CaCl2 had a synergistic inhibitory effect on ATR. The addition of oregano essential oil and calcium chloride during acid adaptation down-regulated the expression of the phoP and rpoS genes, which in turn intervened in the two-component system and global transcription factors, thereby suppressing ATR development. Sub-inhibitory concentrations of oregano essential oil inhibited the formation of the acid and heat resistance of acid-adapted Salmonella, but increased the resistance to hyperosmosis, whereas CaCl2 at a concentration of 10 mmol/L combined with sub-inhibitory concentrations of oregano essential oil reduced the osmotic resistance. The results of the current study help to understand the effects of essential oil and CaCl2 on the acid adaptation process of Salmonella and provide a theoretical basis for risk control for the use of organic acids in the beef industry.

Key words: chilled meat; spray disinfection technology; Salmonella; acid adaptation

中图分类号:

TS251.1

高旭, 刘扬, 罗欣, 朱立贤, 毛衍伟, 杨啸吟, 韩广星, 张一敏, 董鹏程. 酸适应过程中添加牛至精油和氯化钙对沙门氏菌诱导耐酸及其并发的多重抗逆性的影响[J]. 食品科学, 2024, 45(20): 136-144.

GAO Xu, LIU Yang, LUO Xin, ZHU Lixian, MAO Yanwei, YANG Xiaoyin, HAN Guangxing, ZHANG Yimin, DONG Pengcheng. Effect of Addition of Oregano Essential Oil and Calcium Chloride during Acid Adaptation on the Acid Tolerance Response and Concurrent Multiple Stress Resistance of Salmonella[J]. FOOD SCIENCE, 2024, 45(20): 136-144.

[1]	张静赵文秀司健芳李亚蕾罗瑞明. 秦川牛宰后成熟过程中蛋白质DJ-1对肉品质变化的影响机制[J]. 食品科学, 2024, 45(22): 0-0.
[2]	郝丹妮屠晓航郭诗雨诸永志王道营徐为民李鹏鹏. 宰后肌肉成熟过程中铁死亡的发生及其与生鲜肉品质关系的研究进展[J]. 食品科学, 0, (): 0-0.
[3]	唐佳灵韩国全惠腾. 活性羰基化合物及其对食品加工过程中化学危害物形成的影响研究进展[J]. 食品科学, 0, (): 0-0.
[4]	魏志宝罗瑞明高爽杨东松虎瑶张赫宇马佳荣袁红. 冷却贮藏期间滩羊肉氧化应激与线粒体功能损伤的关系[J]. 食品科学, 0, (): 0-0.
[5]	魏志宝, 罗瑞明, 高爽, 杨东松, 虎瑶, 张赫宇, 马佳荣. 冷却贮藏期间滩羊肉氧化应激与线粒体功能损伤的关系[J]. 食品科学, 2024, 45(19): 201-207.
[6]	马佳荣, 高爽, 刘长玲, 梁艳群, 虎瑶, 罗瑞明. NO介导的宰后成熟期间滩羊肉线粒体通路细胞凋亡对嫩度的影响[J]. 食品科学, 2024, 45(18): 1-9.
[7]	郭欣然, 田缘, 孔保华, 张欢, 秦立刚, 陈倩. 发酵食品中微生物交叉保护策略及其作用机制研究进展[J]. 食品科学, 2024, 45(18): 232-241.
[8]	郭欣然田缘孔保华张欢秦立刚陈倩. 发酵食品中微生物交叉保护策略及其作用机制研究进展[J]. 食品科学, 0, (): 0-0.
[9]	梅新成徐幸莲王鹏李令琦黄天然赵洋. 乳酸协同低温等离子体对黄羽肉鸡胴体的保鲜效果[J]. 食品科学, 0, (): 0-0.
[10]	司健芳高爽张静李亚蕾罗瑞明. 秦川牛宰后成熟过程中线粒体翻译延长因子TUFM与能量代谢的关联性分析[J]. 食品科学, 0, (): 0-0.
[11]	司健芳, 高爽, 张静, 李亚蕾, 罗瑞明. 秦川牛宰后成熟过程中线粒体翻译延长因子Tu与能量代谢的关联性分析[J]. 食品科学, 2024, 45(17): 1-8.
[12]	欧凯玉，张一敏，梁荣蓉，杨啸吟，毛衍伟. 强致腐性猪肉源莓实假单胞菌的分离与大蒜精油对其抑菌机制[J]. 食品科学, 2024, 45(16): 25-32.
[13]	李可，张怡雪，王艳秋，赵电波，赵颖颖，陈博，王昱，杜曼婷，白艳红. 超声波处理对低盐条件下鸡肉肌原纤维蛋白结构和氧化性质的影响[J]. 食品科学, 2024, 45(16): 177-187.
[14]	黄小兰，陈丽，任驰，摆玉蔷，侯成立，李欣，罗瑞明，张德权. 丙酮酸激酶翻译后修饰影响肉品质研究进展[J]. 食品科学, 2024, 45(16): 303-310.
[15]	黄小兰任驰摆玉蔷李欣张德权. 丙酮酸激酶翻译后修饰影响肉品质研究进展[J]. 食品科学, 0, (): 0-0.

酸适应过程中添加牛至精油和氯化钙对沙门氏菌诱导耐酸及其并发的多重抗逆性的影响

Effect of Addition of Oregano Essential Oil and Calcium Chloride during Acid Adaptation on the Acid Tolerance Response and Concurrent Multiple Stress Resistance of Salmonella

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价