食源性致病菌小菌落突变体表型变化及其机制研究进展  

Phenotypic and genetic changes in small colony variants of foodborne pathogens:A review

作　　者：贲蕾洁 朱雨琪 施菊萍[2] 吴瑜凡 秦晓杰 李卓思 董庆利[1] 王翔[1] BEN Leijie;ZHU Yuqi;SHI Juping;WU Yufan;QIN Xiaojie;LI Zhuosi;DONG Qingli;WANG Xiang(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;Microbiological Lab,Zhangjiagang Center for Disease Control and Prevention,Zhangjiagang 215600,China;School of Chemistry and Molecular Engineering,East China University of Science and Technology,Shanghai 200237,China)

机构地区：[1]上海理工大学健康科学与工程学院,上海200093 [2]张家港市疾病预防控制中心,微生物检验,江苏张家港215600 [3]华东理工大学化学与分子工程学院分析测试中心,上海200237

出　　处：《食品与发酵工业》2023年第9期317-323,共7页Food and Fermentation Industries

基　　金：2021年度张家港市科技计划项目(ZKS2118);上海市科技兴农项目(2022-02-08-00-12-F01144)。

摘　　要：食源性致病菌小菌落突变体(small colony variants,SCV)表型和遗传的变化使其具有更好的环境压力适应性。与亲本菌株相比,其具有生长缓慢、菌落形态及生化特征不明显,抗生素耐药性增加等特点,给食品安全带来新的挑战。目前,在多种食源性致病菌中有小菌落突变体的发现,文章就金黄色葡萄球菌、沙门氏菌和单增李斯特氏菌等常见食源性致病菌小菌落突变体获得途径、表型变化及产生机制进行综述,以期为小菌落突变体危害识别提供信息并为降低其带来的食品安全风险提供参考。Phenotypic and genetic changes in small colony variants(SCVs)of foodborne pathogens make them more adaptable to environmental stress.Compared with the parental strain,the SCVs show slow growth,nontypical colony morphology and biochemical characteristics,and increased antibiotic resistance,which brings new challenges to food safety.At present,SCVs have been found in different foodborne pathogens.This article reviews the acquisition pathways,phenotypic changes and related mechanisms of SCVs in common foodborne pathogens,such as Staphylococcus aureus,Salmonella,and Listeria monocytogenes.It can provide information for the hazard identification of SCVs and provide a reference for reducing the food safety risks.

关 键 词：食源性致病菌 小菌落突变体 获得途径 表型特征 

分 类 号：TS201.4[轻工技术与工程—食品科学]