山西老陈醋源萎缩芽孢杆菌细菌素对病原菌群体感应的抑制研究  

Inhibition of pathogenic bacteria quorum sensing by bacteriocins produced by Bacillus atrophaeus from Shanxi aged vinegar

作　　者：许春青 李阳 魏莎莎 李田田 朱丹 王愈[3] 张晓宇 许女 XU Chunqing;LI Yang;WEI Shasha;LI Tiantian;ZHU Dan;WANG Yu;ZHANG Xiaoyu;XU Nv(Key Laboratory of Vinegar Fermentation Science and Engineering of Shanxi Province,Taiyuan 030400,China;Shanxi Zilin Vinegar Co.,Ltd.,Taiyuan 030400,China;College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China)

机构地区：[1]食醋发酵科学与工程山西省重点实验室,山西太原030400 [2]山西紫林醋业股份有限公司,山西太原030400 [3]山西农业大学食品科学与工程学院,山西晋中030801

出　　处：《中国酿造》2022年第4期46-53,共8页China Brewing

基　　金：山西省重点研发计划(201903D221037);山西省平台基地专项(201805D121010)。

摘　　要：该实验考察了不同理化因子、山西老陈醋源萎缩芽孢杆菌(Bacillus atrophaeus)SAV-CP 297细菌素对5种病原菌(大肠杆菌、金黄色葡萄球菌、沙门氏菌、志贺氏菌、单增李斯特菌)产信号分子二酮哌嗪(DKPs)能力的影响,并将该细菌素应用于草莓防腐中,考察其对群体感应的抑制作用。结果表明,5种病原菌均能产生cyclo-(L-Pro-L-Gly)、cyclo-(L-Pro-L-Leu)和cyclo-(L-Pro-L-Phe)3种类型的DKPs。随NaCl含量增加,DKPs的种类和含量减少;随pH、温度升高,DKPs含量均呈先升高后下降趋势,其种类在pH升高时增加,温度升高时不变。B.atrophaeus SAV-CP 297细菌素可以明显抑制病原菌产DKPs的能力,从而延缓贮藏期间草莓的腐败速率,达到良好的保鲜效果。The effects of different physical and chemical factors and Bacillus atrophaeus SAV-CP 297 from Shanxi aged vinegar on the ability of 5 pathogens(Escherichia coli,Staphylococcus aureus,Salmonella,Shigella and Listeria monocytogenes)to produce signal molecules diketopiperazine(DKPs)were investigated.The bacteriocins produced by B.atrophaeus SAV-CP 297 were applied in strawberry preservation,and the inhibition on quorum sensing was studied.The results showed that 5 pathogens could produce three types of DKPs,including cyclo-(L-Pro-L-Gly),cyclo-(L-Pro-L-Leu)and cyclo-(L-Pro-L-Phe).With the increase of NaCl content,the types and content of DKPs decreased.With the increase of pH and temperature,the content of DKPs increased first and then decreased,the type increased with the increase of pH,and no changed with the increase of temperature.The bacteriocins produced by B.atrophaeus CP297 could significantly inhibit the production of DKPs by pathogens,and delay the spoilage rate of strawberries during storage and achieve a good fresh-keeping effect.

关 键 词：萎缩芽孢菌 细菌素 群体感应 草莓 防腐 

分 类 号：R378[医药卫生—病原生物学]