Department of Veterinary and Microbiological Sciences, North Dakota State University, Fargo, ND 58108, United States.
Meat Sci. 2014 Jan;96(1):165-71. doi: 10.1016/j.meatsci.2013.06.030. Epub 2013 Jul 4.
Bacterial infection by Escherichia coli O157:H7 through the consumption of beef meat or meat products is an ongoing problem, in part because bacteria develop resistances towards chemicals aimed at killing them. In an approach that uses bacterial nutrients to manipulate bacteria into behaviors or cellular phenotypes less harmful to humans, we screened a library of 95 carbon and 95 nitrogen sources for their effect on E. coli growth, cell division, and biofilm formation. In the initial screening experiment using the Phenotype MicroArray(TM) technology from BioLog (Hayward, CA), we narrowed the 190 starting nutrients down to eight which were consecutively tested as supplements in liquid beef broth medium. Acetoacetic acid (AAA) and ß-phenylethylamine (PEA) performed best in this experiment. On beef meat pieces, PEA reduced the bacterial cell count by 90% after incubation of the PEA treated and E. coli contaminated meat pieces at 10°C for one week.
通过食用牛肉或肉类产品感染大肠杆菌 O157:H7 是一个持续存在的问题，部分原因是细菌对旨在杀死它们的化学物质产生了耐药性。在一种利用细菌营养物质来操纵细菌的行为或细胞表型，使其对人类的危害性降低的方法中，我们筛选了 95 种碳源和 95 种氮源，以研究它们对大肠杆菌生长、细胞分裂和生物膜形成的影响。在使用来自加利福尼亚州海沃德的 BioLog 的 Phenotype MicroArray（TM）技术进行的初步筛选实验中，我们将最初的 190 种营养物质缩小到 8 种，这些营养物质依次作为补充剂在液体牛肉肉汤培养基中进行测试。在这个实验中，乙酰乙酸（AAA）和β-苯乙胺（PEA）表现最好。在牛肉块上，PEA 可将处理过 PEA 的大肠杆菌污染的肉在 10°C 下孵育一周后的细菌细胞数减少 90%。
