出血性大肠杆菌O_(157):H_7国内分离株耐酸性的研究  

Study on Acid Tolerance of Internal Enterohemorrhagic Escherichia coli O_(157):H_7

作　　者：王金玲[1] 王芳[1] 周志江[2] 于凤芹[3] 孟祥勇[1] 

机构地区：[1]沈阳出入境检验检疫局,辽宁沈阳110016 [2]天津大学,天津130062 [3]辽宁出入境检验检疫局,辽宁大连116001

出　　处：《食品科学》2005年第2期101-104,共4页Food Science

摘　　要：EHEC O157:H7难以控制的原因之一是该菌对酸的耐受性。将国内6株EHEC O157:H7在不同pH的LB溶液中振荡培养,每隔1h计数,实验结果表明了6株菌耐受时间相比较存在差异,菌株97063较其它菌株在pH2.5条件下,耐受时间长超过了29h。本实验旨在对EHEC O157:H7的国内分离株耐酸性进行研究,为控制EHEC O157:H7的感染提供科学依据。检验检疫部门、食品卫生部门等应高度重视对酸性食品中大肠杆菌O157:H7的检验。Acid tolerance of EHEC O157:H7 is one characteristic that could hardly be controlled. In this experiment, six EHEC O157:H7 strains were inoculated in Luria broth (LB) with the various cultures pHs, and incubated with gentle shaking. Then they were counted once 1h.The results indicated that the growth of six EHEC O157:H7 strains showed significant difference. The strong acid tolerance of EHEC O157:H7 strain 97063 at pH 2.5 could stand 29h compared with other strains. The study was carried on the acid tolerance of internal EHEC O157:H7, so as to find ways of controlling the infection of EHEC O157:H7 and to provide data on the scientific basis. In brief, the acid tolerance of EHEC O157:H7 was very strong. Quarantine department and sanitation department should pay more attention to quarantine EHEC O157:H7 strain in the acid food.

关 键 词：EHEC O157:H7 耐酸性 

分 类 号：TS201.3[轻工技术与工程—食品科学]