冷却猪肉特定腐败微生物与群体感应现象研究进展  

Research progress in specific spoilage organisms and quorum sensing in chilled meat

作　　者：赵丽珺[1] 谢晶[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2012年第22期395-399,405,共6页Science and Technology of Food Industry

基　　金："十二五"国家支撑计划项目(2011BAD24B02);上海市教育委员会重点学科建设项目(J50704)

摘　　要：冷却肉的腐败是由特定腐败菌共同作用的结果,由微生物分泌的蛋白酶、脂肪酶和脱羧酶在肉的腐败过程中起着重要作用。最终菌相决定了冷却肉的腐败类型,而最终菌相除了受到初始污染的微生物结构和数量的影响外,还受到贮藏环境和保鲜剂的影响。特定腐败菌之间主要通过拮抗、后继共生和信息交流三种方式进行相互作用,从而影响肉的腐败。大量研究表明食品腐败与特定腐败菌的群体感应有关。对群体感应系统进行干扰,阻止腐败相关基因的表达,已经成为食品保鲜的新靶点。Chilled meat spoilage is caused by the combined action of the specific spoilage organisms（SSO）.Protease,lipases and decarboxylase are three kinds of key enzyme which contribute to meat spoilage.The final composition of microbial flora characterizes the type of spoilage.In other words,spoilage is influenced by the initial numbers and types of bacteria,storage environmental conditions and preservatives.The interaction between SSO include antagonistic,metabiosis and cell to cell communication.A great deal of investigations show that the quorum sensing was involved in bacterial food spoilage.Preventing the expression of certain spoilage related phenotypic traits through quorum sensing inhibition will be a new strategy in food preservation.

关 键 词：冷却肉 特定腐败菌 腐败 N-酰基高丝氨酸内酯 群体感应 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]