Growth and verocytotoxin productivity of Escherichia coli O157 grown at low temperature in foods

食品中低温生长的大肠杆菌 O157 的生长和维罗细胞毒素生产力

• 批准号: 10480021
• 负责人: YOKOIGAWA Kumio
• 金额: $ 4.86万
• 依托单位: Nara Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 1998
• 资助国家: 日本
• 起止时间: 1998 至 1999
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-10480021/
• 关键词: Escherichia coli; O157; food; verocytotoxin

We examined the growth and verocytotoxin productivity of Escherichia coli O157 grown at low temperature in foods. E.coli strains were isolated from human, bovine and foods, and their genomic profiles and the types of verocytotoxin they produced were analyzed. We used several strains different in the genomic profiles and types of verocytotoxin they produced. The growth rate of E.coli O157 was very low below 4℃, but increased with increase of the temperature. At 8℃, the growth rate changed depending on the types of vegetables. E.coli O157 well grew on cucumber and ginger, but slightly grew on green pepper. When beef and cow's milk were inoculated with E.coli O157, the cells well grew on beef. Difference between E.coli O157 and non-pathogenic E.coli was observed when we used cow's milk : E.coli O157 showed higher growth rate than non-pathogenic E.coli. The verocytotoxin productivity was found to change depending on the strains and types of foods in which the cells grew.

我们研究了大肠杆菌O157在食品中低温生长的生长和verocytotoxin生产力。从人、牛和食品中分离大肠杆菌菌株，并对其基因组图谱和产毒类型进行分析。我们使用了几种不同的菌株在基因组谱和类型的verocytotoxin，他们生产。大肠杆菌O157在4℃以下的生长速度很低，但随着温度的升高，其生长速度加快。在8℃时，生长速率随蔬菜种类而变化。大肠杆菌O157在黄瓜和生姜上生长良好，但在绿色辣椒上生长缓慢。当用大肠杆菌O157接种牛肉和牛奶时，细胞在牛肉上生长良好。当我们使用牛奶时，观察到大肠杆菌O157和非致病性大肠杆菌之间的差异：大肠杆菌O157比非致病性大肠杆菌表现出更高的生长率。研究发现，verocytotoxin的产率会根据细胞生长的菌株和食物类型而变化。

项目成果

Kumio Yokoigawa, et al.: "Primers for Amplifying an Alanine Racemase Gene Fragment to Detect E. coli strains in Foods"J. Food Sci.. 64. 571-575 (1999)

Kumio Yokoikawa 等人：“用于扩增丙氨酸消旋酶基因片段以检测食品中大肠杆菌菌株的引物”J。

Kumio Yokoigawa, et al.: "Difference between Escherichia coli O157 : H7 and Non-pathogenic E. coli : Survival and Growth in Seasonings"J. Biosci. Bioeng.. 88. 574-576 (1999)

Kumio Yokoikawa 等人：“大肠杆菌 O157 : H7 和非致病性大肠杆菌之间的差异：调味料中的生存和生长”J.

Kumio Yokoigawa: "Evaluation of an Alanine Racemase Gene as an Indicator for the Detection of Various Escherichia coli : Reactivity of the Gene Fragment with Various E.coli O157: H7 Isolates."J.Ferment.Bioeng.. 84. 471-474 (1997)

Kumio Yokoikawa：“评估丙氨酸消旋酶基因作为检测各种大肠杆菌的指标：基因片段与各种大肠杆菌 O157：H7 分离株的反应性。”J.Ferment.Bioeng.. 84. 471-474（

Kumio Yokoigawa: "An alanine racemase gene as a new index for detecting Escherichia coli in foods" Biosci.Biotech.Biochem..60. 1799-1804 (1996)

Kumio Yokoikawa：“丙氨酸消旋酶基因作为检测食品中大肠杆菌的新指标”Biosci.Biotech.Biochem..60。

Yoko Okubo: "Effect of Ethyl Alcohol on Growth and Intracellular Alanine Racemase of Psychrotrophs."J.Biosci.Bioeng.. 87. 241-244 (1999)

大久保洋子：“乙醇对耐冷生物生长和细胞内丙氨酸消旋酶的影响。”J.Biosci.Bioeng.. 87. 241-244 (1999)