Molecular Characterization of Foodborne Pathogens Research Unit, U S Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA 19038, USA.
Food Microbiol. 2011 Feb;28(1):171-3. doi: 10.1016/j.fm.2010.10.001. Epub 2010 Oct 20.
The stability of the Yersinia enterocolitica virulence plasmid (pYV) under different NaCl concentrations and under acidic pH conditions was investigated. Exposure of five strains representing five serotypes of pYV-bearing virulent Y. enterocolitica to 0.5, 2 and 5% NaCl and under conditions of pH 4, 5, and 6 for 24 h at 28 °C in the stationary phase did not lead to the loss of the virulent pYV from the surviving cells. At pH 3.0, the cells did not survive. Virulence assays using crystal violet binding, low-calcium response, Congo red-uptake, hydrophobicity by latex particle agglutination, and autoagglutination, as well as PCR assay to determine the presence of pYV indicated that the surviving cells were still virulent.
研究了不同氯化钠浓度和酸性 pH 条件下肠侵袭性大肠杆菌毒力质粒 (pYV) 的稳定性。将五株代表携带 pYV 的五种血清型的具有毒力的肠侵袭性大肠杆菌菌株在 28°C 下，于静止期，在 0.5%、2%和 5%NaCl 以及 pH 值 4、5 和 6 条件下分别暴露 24 小时，并没有导致存活细胞中具有毒力的 pYV 丢失。在 pH 值 3.0 时，细胞无法存活。使用结晶紫结合、低钙反应、刚果红摄取、乳胶颗粒凝集的疏水性和自凝集，以及 PCR 检测来确定 pYV 的存在的毒力试验表明，存活细胞仍然具有毒力。
