活的非可培养状态大肠杆菌O157:H7的复苏研究  

Resuscitation of Viable but Non-culturable E. coli O157:H7

作　　者：田聪[1] 余以刚[1] 肖性龙[1] 李建龙[1] 吴晖[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品科学》2013年第11期218-221,共4页Food Science

基　　金：教育部高等学校博士学科点专项科研基金新教师类资助课题(20110172120034);国家自然科学基金青年科学基金项目(31101279);中央高校基本科研业务费专项(2011ZM0101)

摘　　要：为研究活的非可培养状态(viable but nonculturable state,VBNC)的Escherichia coli O157:H7的复苏能力,将E.coli O157:H7分别置于LB液体培养基和生理盐水在-18℃低温条件下诱导生产活的非可培养状态E.coli。结合吖啶橙荧光显微镜计数法、活菌直接计数法和平板计数法对样本细菌检测验证,分别在第15天和第18天得到VBNC样本。采用将培养液直接升温到37℃、加入体积分数为25%酵母浸膏(25℃)和加入体积分数为8%吐温-80(37℃)3种方法进行复苏研究。同时利用荧光定量PCR技术监测从诱导到复苏整个过程中的菌数变化。结果显示:3种方法均能使VBNC状态E.coli O157:H7在2d内复苏,复苏后菌株与正常菌株形态类似;细菌进入VBNC状态15d后,采用相同的方法则无法复苏。In order to explore the resuscitative capability of viable but nonculturable （VBNC） Escherichia coli O157：H7, the bacteria were induced into LB broth and physiological saline at low temperatures （-18 ℃） respectively. Plate count, scanning electron microscope and qPCR technique were used to detect the VBNC cell populations on the 15th and 18th days, respectively. Resuscitation of VBNC samples within 2 d was achieved by direct heating to 37 ℃, addition of 25% yeast extract at 25℃, or addition of 8% Tween-80 at 37 ℃. The pattern of the resuscitated VBNC cells was similar to that of the normal cells. However, the bacteria could not resuscitate after the VBNC state was kept for 15 d.

关 键 词：VBNC状态 EcoliO157 H7 复苏 检测 

分 类 号：TS207.4[轻工技术与工程—食品科学]