Phenotypic and Genotypic Characterizations of Campylobacter jejuni Isolated from the Broiler Meat Production Process
Phenotypic and Genotypic Characterizations of Campylobacter jejuni Isolated from the Broiler Meat Production Process
复制标题
DOI：
10.1007/s00284-012-0170-z
复制
发表时间：
2012-10-01
影响因子：
2.6
通讯作者：
Brondsted, Lone
中科院分区：
文献类型：
--
作者：
Kudirkiene, Egle;Cohn, Marianne Thorup;Brondsted, Lone
本研究测试了在整个肉鸡生产链中获得的一组不同来源和 flaA 基因型的空肠弯曲菌分离株，以确定其来源、系统发育关系和表型特性之间可能的相关性。有趣的是，结果显示空肠弯曲菌分离株与其形成生物膜的能力之间存在起源和系统发育关系的相关性，但与它们在-18、5、20和48°C的生存能力无关。两种菌株，即肉鸡泄殖腔分离株和肉鸡鱼片分离株，无法形成生物膜，而大多数空肠弯曲菌分离株源自肉和表面 24、48 和 72 小时后，屠宰场的细菌很容易形成生物膜。有趣的是，这些生物膜形成菌株密切相关。此外，消毒后分离的两种菌株在培养 24 小时后比其余菌株产生了更多的生物膜。使用 DNA 微阵列进行的比较基因组分析表明，有效形成生物膜的菌株的基因内容与未形成生物膜的菌株不同。该研究表明，生物膜的形成可能是一个谱系特有的特性，使得空肠弯曲菌既能在屠宰场的环境压力下生存，又能附着在肉的表面。
A set of C. jejuni isolates of different origins and flaA-genotypes obtained throughout the broiler meat production chain was tested in this study for a possible correlation of their origin, phylogenetic relationship, and phenotypic properties. Interestingly, the results showed a correlation of the origin and the phylogenetic relationship between the C. jejuni isolates and their ability to form biofilm, but not in their ability to survive at -18, 5, 20, and 48 A degrees C. Two strains, a broiler cloacae isolate and a broiler fillet isolate, were unable to develop biofilm, while most of the C. jejuni isolates originating from meat and surfaces of the slaughterhouse readily formed biofilms after both 24, 48, and 72 h. Interestingly, these biofilm-forming strains were closely related. Furthermore, two strains that were isolated after disinfection developed significantly more biofilms after 24 h of incubation than the remaining strains. A comparative genomic analysis using DNA microarrays showed that the gene contents of strains that efficiently formed biofilms were different from those that did not. The study suggests that biofilm formation might be a lineage specific property, allowing C. jejuni to both survive environmental stress at the slaughterhouse and to attach to the surface of meat.