冷冻处理导致气单胞菌的损伤机理  

Mechanism of Freezing Injury of Aeromonas spp.

作　　者：董庆利[1] 梁娜[1] 

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093

出　　处：《食品与发酵工业》2012年第8期12-16,共5页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31271896);上海市自然科学基金项目(12ZR1420500)

摘　　要：为探讨冷冻导致肉类食品中优势腐败菌之一的气单胞菌的损伤类型和修复机理,对-18℃冷冻处理24 h的气单胞菌进行细胞膜和细胞质水平上的分析。利用冷冻损伤菌体离心后上清液中260 nm及280 nm吸光度值的改变及核酸、肽聚糖及ATP等物质合成代谢抑制作用的实验来初步探讨冷冻损伤气单胞菌的结构及代谢的损伤。结果表明,冷冻损伤气单胞菌的细胞膜通透性发生改变,致使其对1.5%NaCl敏感。DNA及肽聚糖等大分子物质的合成并未遭到破坏,RNA和ATP的合成受到抑制,是气单胞菌损伤的可能机理。This study was designed to explore freezing injury and recovery mechanism of Aeromonas spp. , one of specific spoilage bacteria, and experiments based on bacterial cell membrane and cytoplasm were carried out. After Aeromonas spp. was treated for 24 h at -18℃ , variations of 260 nm and 280 nm absorbance of supernatant from cell centrifugation were measured, and also the inhibition of nucleic acids, peptidoglycan and ATP were studied. The results indicated that the permeability of cell membrane of Aeromonas spp. was damaged, thus leading it sensitive for 1.5% NaCl. Moreover, the synthesis of DNA and peptidoglyean were not destroyed, but the synthesis of RNA and ATP were inhibited, which might be possible injury mechanism of Aeromonas spp..

关 键 词：气单胞菌 冷冻 细胞膜 细胞质 

分 类 号：TS201.3[轻工技术与工程—食品科学]