Food spoilage - interactions between food spoilage bacteria
Food spoilage - interactions between food spoilage bacteria
复制标题
DOI：
10.1016/s0168-1605(02)00233-7
复制
发表时间：
2002-09-15
影响因子：
5.4
通讯作者：
Givskov, M
中科院分区：
文献类型：
--
作者：
Gram, L;Ravn, L;Givskov, M
食物腐败是一个复杂的过程，即使采用现代保鲜技术，也会因微生物腐败而损失大量食物。尽管原材料和加工条件存在异质性，但根据食品来源、基质和一些核心保存参数（如温度、大气、a(w) 和 pH 值）的知识，可以预测储存期间和食品腐败过程中形成的微生物群落。基于这些知识，可以对各个产品进行更详细的感官、化学和微生物分析，以确定实际的特定腐败微生物。虽然化学和物理参数是腐败微生物选择的主要决定因素，但在某些产品中可能会发现一定程度的细化，其中微生物的相互作用行为可能有助于其生长和/或腐败活性。这篇评论给出了三个这样的例子。我们描述了假单胞菌属的竞争优势。由于铁螯合铁载体的产生、一种生物体从另一种微生物产生腐败反应的底物（所谓的代谢）以及通过细胞间通讯可能参与腐败的表型上调。特别是，我们首次报告了 N-酰基高丝氨酸内酯 (AHL) 在储存和腐败的新鲜食品中的广泛存在，并讨论了其对腐败和食品保存的潜在影响。 (C) 2002 Elsevier Science B.V. 保留所有权利。
Food spoilage is a complex process and excessive amounts of foods are lost due to microbial spoilage even with modem day preservation techniques. Despite the heterogeneity in raw materials and processing conditions, the microflora that develops during storage and in spoiling foods can be predicted based on knowledge of the origin of the food, the substrate base and a few central preservation parameters such as temperature, atmosphere, a(w) and pH. Based on such knowledge, more detailed sensory, chemical and microbiological analysis can be carried out on the individual products to determine the actual specific spoilage organism. Whilst the chemical and physical parameters are the main determining factors for selection of spoilage microorganisms, a level of refinement may be found in some products in which the interactive behavior of microorganisms may contribute to their growth and/or spoilage activity. This review gives three such examples. We describe the competitive advantage of Pseudomonas spp. due to the production of iron-chelating siderophores, the generation of substrates for spoilage reactions by one organism from another microorganism (so-called metabiosis) and the up-regulation of phenotypes potentially involved in spoilage through cell-to-cell communication. In particular, we report for the first time the widespread occurrence of N-acyl homoserine lactones (AHL) in stored and spoiling fresh foods and we discuss the potential implications for spoilage and food preservation. (C) 2002 Elsevier Science B.V. All rights reserved.