小肠结肠炎耶尔森氏菌噬菌体的分离鉴定及在鲜切蔬菜中的靶向抑菌作用  

Isolation and identification of Yersinia enterocolitica phage and its antibacterial effect in fresh-cut vegetables

作　　者：张羽嘉 薛宇 高璐[1] 欧阳敏 肖丽霞[1] 杨振泉[1] ZHANG Yujia;XUE Yu;GAO Lu;OUYANG Min;XIAO Lixia;YANG Zhenquan*(College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China)

机构地区：[1]扬州大学食品科学与工程学院

出　　处：《美食研究》2019年第2期43-47,共5页Journal of Researches on Dietetic Science and Culture

基　　金：江苏省人兽共患病重点实验室开放课题(R1508);扬州大学2016年科技创新团队培养对象资助项目(2016-05)

摘　　要：为研发食品中小肠结肠炎耶尔森氏菌(Y. enterocolitica,Ye)的生物抑菌剂,对从动物粪便样品中分离纯化的1株Ye噬菌体Yep-YZU 01进行生物学特性、p H、热稳定性分析,并探究Yep-YZU 01在鲜切蔬菜模型中的靶向抑菌效果。透射显微电镜结果表明:Yep-YZU 01头部呈现正六面体结构,具有带尾鞘的尾巴,形态归属于肌尾噬菌体科;Yep-YZU 01具有跨种裂解特性,能同时裂解Ye及福氏志贺氏菌;一步生长曲线测定结果显示Yep-YZU 01潜伏期约为10 min,爆发期约为120 min;在p H为7~10条件下Yep-YZU 01存活率较高,最适温度在40℃以下。应用培养基及鲜切蔬菜作为模型测定Yep-YZU 01靶向抑菌效果,结果能使鲜切莴苣中Ye总数下降2. 10 lg CFU/g。获得的噬菌体Yep-YZU 01具有广谱高效的裂解特性,在鲜切蔬菜中Ye的生物控制中具有良好的应用前景。In order to develop biocontrol agents effectively inhibiting Yersinia enterocolitica( Ye),the biological characteristics,pH stability,thermal stability of the phage of a strain,Yep-YZU01,isolated and purified from fecal samples and its targeting antibacterial effect were investigated with a fresh-cut vegetable model.The results showed that Yep-YZU01 had a regular hexahedral head and a sheathed tail,belonging to the family of Myoviridae,as observed with transmission microscopy. It could dissociate Ye and shigella simultaneously with the characteristics of cross-species cracking. The one-step growth curve demonstrated that Yep-YZU01 had an incubation period of about 10 min and an explosion period of about 120 min and grew well at p H of 7-10 and temperature of below 40 ℃. Yep-YZU01 could reduce the total number of Ye in fresh-cut lettuce by 2. 10 log CFU/g.

关 键 词：小肠结肠炎耶尔森氏菌 噬菌体 鲜切蔬菜 抑菌 生物控制 烹饪卫生 

分 类 号：TS972.11[轻工技术与工程]