克罗诺杆菌生物学特性及其婴幼儿食品中控制措施研究进展  

Review of biological characteristics and controlling of Cronobacter spp. in dairy products

作　　者：林学海[1] 龚金炎 王伟军[2] 魏培莲[1] 肖功年[1] 尤玉如[1] 

机构地区：[1]浙江科技学院生物与化学工程学院,浙江省农产品化学与生物加工技术重点实验室,杭州310023 [2]贝因美婴童食品股份有限公司,杭州311106

出　　处：《中国乳品工业》2016年第8期37-42,共6页China Dairy Industry

基　　金：浙江省重大科技专项重大农业项目(No.2014C02012,2014C02016);浙江省自然科技基金项目(No.LY14C200007);杭州市科技计划项目(No.20140432B106,20140533B74)

摘　　要：通过阐述克罗诺杆菌(阪崎肠杆菌)生物学分类和耐受性讨论了其生物学特性,论述了生物膜的形成与其生物学特性的相关性,通过阐述自然宿主、食品加工环境和流行病学,着重分析了其污染源与污染途径。针对克罗诺杆菌的污染特征,探讨了以在线监测系统为主导的加工环境控制措施的重要性,以及利用益生菌和益生元抑制其生长的机理和作用效果。This paper describes biological characteristics of Cronobacter spp. by elaborate its taxonomy and tolerability. It discusses the correlation betweenbiofilm formation and biological characteristics of Cronobacter spp. Simultaneously, it analyzes source of pollution and routes of transmission via nature vectors, food processing environmental and epidemiology for proving contamination of Cronobacter spp. associated with extrinsic and inter-rdated epidemiologic. It considers that the establishment of an online monitor-control system in processing environment is particularly important. In addition, it clarifies the mechanism and effect of probiotics and prebiotics to inhibit the growth of Cronobacter spp.

关 键 词：克罗诺杆菌 生物膜 污染源 控制措施 

分 类 号：Q936[生物学—微生物学]