Seiler H, Busse M
Berl Munch Tierarztl Wochenschr. 1989 May 1;102(5):166-70.
Listeria spp. isolated from cheese were tested for biochemical characteristics together with reference strains from culture collections. Microtitration plates were used for testing the fermentation patterns. The results were subjected to a numerical cluster analysis based on linkage maps. The variation of the group structures calculating the characteristics with and without the hemolysin reactions is demonstrated. The pathogenic species L. monocytogenes could only be separated from the avirulent species L. innocua by the hemolysin tests. Most of the cheese isolates were identified as L. innocua, some as L. monocytogenes and L. seeligeri. There is a need for an inexpensive commercial test kit to identify the serovars or virulence factors of Listeria spp. in the quality assessment of food. The present study sets up doubts for a sufficiently ensured separation of L. innocua from L. monocytogenes.
从奶酪中分离出的李斯特菌属菌株与来自菌种保藏中心的参考菌株一起进行了生化特性测试。使用微量滴定板测试发酵模式。结果基于连锁图谱进行了数值聚类分析。展示了计算有溶血素反应和无溶血素反应特征时菌群结构的变化。致病菌种单核细胞增生李斯特菌只能通过溶血素试验与无毒菌种无害李斯特菌区分开来。大多数奶酪分离株被鉴定为无害李斯特菌，一些为单核细胞增生李斯特菌和斯氏李斯特菌。在食品质量评估中，需要一种廉价的商业检测试剂盒来鉴定李斯特菌属的血清型或毒力因子。本研究对能否充分确保无害李斯特菌与单核细胞增生李斯特菌的分离提出了质疑。
