香肠发酵过程中酸胁迫对英诺克李斯特菌抗逆性的影响

doi:10.7506/spkx1002-6630-20250318-136

食品科学 ›› 2025, Vol. 46 ›› Issue (17): 120-117.doi: 10.7506/spkx1002-6630-20250318-136

• 生物工程 • 上一篇

香肠发酵过程中酸胁迫对英诺克李斯特菌抗逆性的影响

张富强，毛衍伟，梁荣蓉，杨啸吟，张一敏，赵煜炜，宫俊杰，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.山东省畜产品质量安全监测与新兽药创制重点实验室，山东?泰安 271018；3.山东龙大生猪产品工程技术研究有限公司，山东?烟台 265200）

发布日期:2025-08-18
基金资助:
山东省重点研发计划项目（2023CXGC010708；2024TZXD027）；山东省生猪产业技术体系项目（SDAIT-08-10）

Effect of Acid Stress on the Stress Resistance of Listeria innocua during Sausage Fermentation

ZHANG Fuqiang, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHANG Yimin, ZHAO Yuwei, GONG Junjie, DONG Pengcheng

(1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China;2. Shandong Provincial Key Laboratory of Quality Safety Monitoring for Animal Products and Veterinary Drug Innovation, Tai’an 271018, China; 3. Shandong Longda Pig Product Engineering Technology Research Co. Ltd., Yantai 265200, China)

Published:2025-08-18

摘要/Abstract

摘要： 选用英诺克李斯特菌（Listeria innocua）作为单核细胞增生李斯特菌（L. monocytogenes）的替代菌株，在pH 5.4的酸性环境诱导18 h作为酸适应菌株，测定不同酸适应状态英诺克李斯特菌在香肠发酵过程中的存活数以及耐酸、耐热和耐渗能力的变化，探究酸适应和非酸适应菌株在发酵香肠生产过程中产生诱导耐酸响应（acid tolerance response，ATR）现象以及交叉保护作用的产生规律。结果表明，非酸适应菌株和酸适应菌株在香肠生产结束后分别降低了1.33（lg（CFU/g））和1.06（lg（CFU/g）），酸适应菌株菌落下降数显著低于非酸适应菌株（P＜0.05），且酸适应菌株在发酵过程中对酸、热、高渗环境下的D值显著高于非酸适应菌株（P＜0.05），表明原料肉中酸胁迫可显著提高李斯特菌在发酵香肠生产过程中的生存能力，并显著增强其耐酸、耐热和耐渗性。非酸适应菌株在发酵后耐酸、耐热、耐渗性显著增加（P＜0.05），这表明李斯特菌在香肠生产过程中产生了ATR现象并引发了耐热、耐渗的交叉保护作用。尽管酸适应和非酸适应的菌株在香肠生产过程中均受到显著抑制，但在生产结束后仍有大量残留（生产过程中菌落下降数＜5（lg（CFU/g））），同时生产过程中耐酸、耐热、耐渗性显著增加。这些结果表明，在发酵工艺的改进中应充分考虑致病菌诱导耐酸所产生的潜在风险。

关键词: 发酵香肠；英诺克李斯特菌；存活；酸适应

Abstract: In this study, we aimed to investigate the acid tolerance response (ATR) and the formation pattern of cross-protection in acid-adapted and non-adapted strains during the production of fermented sausage. Listeria innocua was selected as a surrogate for L. monocytogenes. It was induced in an acidic environment (pH 5.4) for 18 hours, yielding an acid-adapted strain. The survival counts of acid-adapted and non-adapted L. innocua during sausage fermentation and the changes in acid, heat and osmotic resistance were determined. The results indicated that the counts of the acid-adapted and non-adapted strains decreased by 1.33 (lg(CFU/g)) and 1.06 (lg(CFU/g)), respectively, at the end of sausage production, the decrease in the former being significantly smaller than that in the latter (P < 0.05). Moreover, the D values of the acid-adapted strain under acidic, thermal and hypertonic conditions during the fermentation process were significantly higher than those of the non-adapted strain (P < 0.05). This suggests that the acid stress in raw meat could significantly enhance the survival of L. innocua during the production of fermented sausage and significantly improve its acid, heat and osmotic resistance. The acid, heat and osmotic resistance of the non-adapted strain significantly increased during the production of fermented sausage (P < 0.05), indicating that ATR occurred in L. innocua during the sausage production process, triggering cross-protection against heat and osmosis. Although both acid-adapted and non-adapted L. innocua were significantly inhibited during sausage production, there were still a large number of residues at the end of the production process (the number of colonies declined < 5 (lg(CFU/g)) during the production process), and the acid, heat and osmotic resistance significantly increased during the production process. These results suggest that the potential risk of ATR in pathogenic bacteria should be fully considered in the improvement of the fermentation process.

Key words: fermented sausage; Listeria innocua; survival; acid adaptation

中图分类号:

TS251.1

张富强，毛衍伟，梁荣蓉，杨啸吟，张一敏，赵煜炜，宫俊杰，董鹏程. 香肠发酵过程中酸胁迫对英诺克李斯特菌抗逆性的影响[J]. 食品科学, 2025, 46(17): 120-117.

ZHANG Fuqiang, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHANG Yimin, ZHAO Yuwei, GONG Junjie, DONG Pengcheng. Effect of Acid Stress on the Stress Resistance of Listeria innocua during Sausage Fermentation[J]. FOOD SCIENCE, 2025, 46(17): 120-117.

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香肠发酵过程中酸胁迫对英诺克李斯特菌抗逆性的影响

Effect of Acid Stress on the Stress Resistance of Listeria innocua during Sausage Fermentation

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