源自乳制品的细菌的应激反应

É. Laslo, É. György, M.-R. Szentpáli
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引用次数: 0

摘要

摘要 在某些细菌中,应激适应反应是对低 pH 值的一种防御机制,它还能诱导一些生理和遗传抵抗机制,为细菌抵抗其他环境因素提供优势。这种现象被称为交叉保护,有可能对食品安全造成严重后果。在一些发酵的酸化食品中,低 pH 值会为细菌的生长提供有利环境。细菌能适应酸性环境,并能在储存和加工过程中出现的各种因素(如盐、抗生素或技术影响)中存活下来。乳制品的微生物群包括有益微生物、腐败菌和食源性致病菌。各种乳制品中最常见的细菌是大肠杆菌、肠球菌属、葡萄球菌属和芽孢杆菌属。本研究的目的是确定已鉴定细菌(基于 16S rDNA 的细菌鉴定)对抗生素和渗透压的耐受性,因为它们可能具有适应酸性环境的防御机制。
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Stress response in bacteria originated from dairy products
Abstract In some bacteria, the stress adaptation response, a defence mechanism against low pH, can also induce a number of physiological and genetic resistance mechanisms that provide advantages for bacteria to resist other environmental factors. This phenomenon is called cross-protection, which can potentially have serious consequences for food safety. In some fermented, acidified foods, low pH can provide a favourable environment for the growth of bacteria. Bacteria can adapt to acidic environments and become able to survive various factors that occur during storage and processing such as salt, antibiotics, or technological effects. The microbiota of dairy products includes beneficial microorganisms, spoilage bacteria, and foodborne pathogens. The most common bacteria on various dairy products are Escherichia coli, Enterococcus sp., Staphylococcus sp., and Bacillus sp. The aim of this research is to determine the resistance of the identified bacteria (16S rDNA-based bacterial identification) to antibiotics and osmotic pressure as a consequence of their possible defence mechanisms adapted to the acidic environment.
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