Studies on the behavior of Listeria monocytogenes and its control in fishery products

水产品中单增李斯特氏菌的行为及其控制研究

• 批准号: 14560166
• 负责人: KAWAI Yuji
• 金额: $ 2.3万
• 依托单位: HOKKAIDO UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2002
• 资助国家: 日本
• 起止时间: 2002 至 2003
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-14560166/
• 关键词: Listeria monocytogenes; fishery product; Carnobacterium piscicola; bacteriocin; biopreservative; 水圏環境; イカ塩辛; ストレス耐性; VBNC

Behavior of Listeria monocytogenes in aquatic environment and fishery products, and applicability of biopreservation to control of L.monocytogenes in the products were investigated. In aquatic environment, L.monocytogenes was detected in a river with higher nutritional pollution. In seawater L.monocytogenes maintained the culturable state longer at lower temperature and also might enter a viable but nonculturable (VBNC) state. In nutritionally weak condition like seawater, L.monocytogenes cells became more resistant against some stresses than freshly cultured cells.Inoculated in some fermented fishery products, L.monocytogenes decreased during storage, which was affected by storage temperature, ingredients and inclusion of lactic acid bacteria in the products. As a result of screening for bacteria inhibiting growth of L.monocytogenes, some strains of lactic acid bacteria were isolated from frozen surimi. Carnobacterium piscicola CS526 produced a novel class IIa bacteriocin, piscicocin CS526, which had a molecular mass of 4,430 Da and a unique amino acid sequence of YGNGL at the N-terminal. Carnobacterium sp.Sur602 produced bacteriocin-like substances depending on casein concentration in the medium. The piscicocin CS526 perturbed functions of the cytoplasmic membrane to act bactericidally against L.monocytogenes accompanied with the efflux of K^+ ions, dissipation of membrane potential, and rapid depletion of intracellular ATP. C.piscicola CS526 was effective to inhibit growth of L.monocytogenes in cold-smoked salmon. Bacteriocin and its producer might have potential for biopreservation of fishery products against L.monocytogenes.

调查了单核细胞增多性李斯特菌在水环境和水产品中的行为，以及生物保存对控制产品中单核细胞增多性李斯特菌的适用性。在水环境中，营养污染程度较高的河流中检出单核细胞增多性李斯特菌。在海水中，单核细胞增多性乳杆菌在较低的温度下保持较长的可培养状态，也可能进入活的但不能培养的(VBNC)状态。在海水等营养较弱的条件下，单核细胞增多性乳杆菌细胞对某些胁迫的抵抗力强于新鲜培养的细胞。在一些发酵水产品中，单核细胞增多性乳杆菌在储藏过程中下降，这受储藏温度、成分和产品中乳酸菌含量的影响。通过对单核细胞增多性乳杆菌生长抑制菌的筛选，从冷冻鱼脯中分离到乳酸菌。鱼类卡诺杆菌CS526产生了一个新的IIa类细菌素--鱼类细菌素CS526，其分子质量为4,430 Da，N-末端有一个独特的YGNGL氨基酸序列。肉杆菌Sur602根据培养基中酪蛋白的浓度产生细菌素样物质。鱼腥草素CS526干扰了细胞质膜对单核细胞增多性乳杆菌的杀菌作用，伴随着K~+离子的外流、膜电位的耗散和细胞内ATP的迅速耗竭。鱼腥藻CS526对冷熏鲑鱼中单核细胞增多性乳杆菌的生长有明显的抑制作用。细菌素及其生产者可能在水产品抗单核细胞增多性乳杆菌的生物保存方面具有潜力。

项目成果

山崎 浩司 他: "人工海水中におけるListeria monocytogenesの生残性"日本食品微生物学会雑誌. 20. 185-190 (2003)

Koji Yamazaki 等人：“人工海水中单核细胞增生李斯特氏菌的生存”，日本食品微生物学会杂志，20. 185-190 (2003)。

山崎浩司, 高橋 実, 川合祐史, 猪上徳雄: "人工海水中におけるListeria monocytogenesの生残性"日本食品微生物学会誌. 20. 185-190 (2003)

Koji Yamazaki、Minoru Takahashi、Yuji Kawai、Norio Inogami：“人工海水中单核细胞增生李斯特氏菌的生存”日本食品微生物学会杂志 20. 185-190 (2003)。

K.Yamazaki et al.: "Inhibition of Listeria monocytogenes in cold-smoked salmon by Carnobacterium piscicola CS526 isolated from frozen surimi."Journal of Food Protection. 66. 1420-1425 (2003)

K.Yamazaki 等人：“从冷冻鱼糜中分离出的 Carnobacter piscicola CS526 对冷熏鲑鱼中单核细胞增多性李斯特菌的抑制。”食品保护杂志。

K.Yamazaki, et al.: "Enhancement of antilisterial activity of essential oil constituents by nisin and diglycerol fatty acid ester"Food Microbiology. 21. 283-289 (2004)

K.Yamazaki 等人：“乳链菌肽和二甘油脂肪酸酯增强精油成分的抗李斯特菌活性”食品微生物学。

K.Yamazaki et al.: "Survival of Listeria monocytogenes in artificial seawater."Nippon Shokuhin Biseibutsu Gakkai. 20. 185-190 (2003)

K.Yamazaki 等：“人造海水中单核细胞增生李斯特氏菌的生存”。日本食品美生学会。