Biofilms in the food environment.
Biofilms in the food environment.
复制标题
食品环境中的生物膜。
DOI：
--
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发表时间：
2006
期刊：
影响因子：
--
通讯作者：
J. Frank
中科院分区：
文献类型：
--
作者：
J. Frank
生物膜是由细胞分化形成的有结构的微生物群落，在维持群落及其结构中起着特定的作用。在本章中，对生物膜发育的讨论分为三个部分：起始（可逆和不可逆的附着），结构发育（成熟）和扩散。虽然生物膜的形成有一个通用的过程，但在不同的微生物中，这一过程的机制是不同的。本章主要讨论生物膜基质和生物膜生态系统。对食品加工生物膜的研究集中在致病和腐败微生物在这些环境中生长或存活的能力，重点是卫生程序的影响。研究人员从生物膜中分离出两种类型的单核细胞增生李斯特菌的粗糙菌落变体，其特征是短链和长链细胞形态。两种类型的粗变异体都表现出增强的生物膜形成，当作为生物膜生长时，变异体表现出增加的细胞链长度（丝状生长）。水系统生物膜的优势菌群具有生理活性低和传统电镀方法难以培养的特点。可食植物的根、叶和内部维管组织上可形成以共生微生物为主的生物膜。生物膜中的细胞比浮游膜中的细胞更难通过抗菌剂和物理压力灭活。我们饮食中生物膜微生物的主要贡献者最有可能是新鲜农产品，因为这些食品在收获前形成生物膜，收获后可能会生长，而且产品在食用时没有经过热处理。
Biofilms are structured microbial communities of cells differentiated to play specific roles in the maintenance of the community and its structure. In this chapter, the discussion of biofilm development is organized into three sections: initiation (reversible and irreversible attachment), structure development (maturation), and dispersal. Although there is a general process for how biofilms develop, mechanisms underlying the process differ among microorganisms. The chapter talks about the biofilm matrix, and biofilm ecosystem. Research on food processing biofilms has centered on the ability of pathogenic and spoilage microorganisms to grow or survive in these environments, with emphasis on the influence of sanitation procedures. Researchers isolated two types of rough colony variants of Listeria monocytogenes from biofilms, distinguished by short-chain and long-chain cell morphologies. Both types of rough variants exhibited enhanced biofilm formation, with the variants exhibiting increased cell chain length (filamentous growth) when grown as biofilms. The predominant microflora of water system biofilms can be characterized as having low physiological activity and as being difficult to culture using conventional plating methods. Biofilms containing mainly commensal microorganisms can form on roots, leaves, and the internal vascular tissues of edible plants. Cells in biofilms are more difficult to inactivate by application of antimicrobial chemicals and physical stresses than their planktonic counterparts. The major contributor of biofilm microorganisms in our diet is most likely fresh produce, since biofilms form on these foods before harvest, postharvest growth is likely, and the products are consumed without heat treatment.
DOI：
10.1172/jci20195
发表时间：
2003-11
期刊：
The Journal of clinical investigation
影响因子：
--
作者：
Michael J. Federle;B. Bassler
通讯作者：
Michael J. Federle;B. Bassler
影响因子：
56.9
作者：
Davies, DG;Parsek, MR;Greenberg, EP
通讯作者：
Greenberg, EP