Shao Lele, Zhao Yijie, Zou Bo, Li Xingmin, Dai Ruitong
College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing, 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing, 100083, PR China.
College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing, 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing, 100083, PR China.
Food Microbiol. 2022 Apr;102:103899. doi: 10.1016/j.fm.2021.103899. Epub 2021 Sep 13.
Ohmic heating (OH) is an alternative thermal processing technique, which is widely used to pasteurize or sterilize food. However, sublethally injured Staphylococcus aureus induced by OH is a great concern to food safety. The recovery of injured S. aureus by OH and virulence factor changes during recovery were investigated in this study. The liquid media (phosphate-buffered saline, buffered peptone water and nutrient broth (NB)), temperature (4, 25 and 37 °C) and pH (6.0, 7.2 and 8.0) influenced the recovery rate and the injured cells completely repaired in NB at 37 °C, pH 7.2 with the shortest time of 2 h. The biofilm formation ability, mannitol fermentation, hemolysis, and coagulase activities decreased in injured S. aureus and recovered during repair process. Quantitative real-time PCR showed the expression of sek, clfB and lukH involved in virulence factors increased during recovery. The results indicated that the virulence factors of injured S. aureus recovered after repair.
欧姆加热（OH）是一种替代性的热加工技术，被广泛用于对食品进行巴氏杀菌或灭菌。然而，由欧姆加热诱导产生的亚致死损伤的金黄色葡萄球菌是食品安全的一个重大隐患。本研究调查了经欧姆加热损伤的金黄色葡萄球菌的恢复情况以及恢复过程中毒力因子的变化。液体培养基（磷酸盐缓冲盐水、缓冲蛋白胨水和营养肉汤（NB））、温度（4、25和37°C）以及pH值（6.0、7.2和8.0）影响恢复率，受损细胞在37°C、pH 7.2的NB中能在最短2小时内完全修复。受损金黄色葡萄球菌的生物膜形成能力、甘露醇发酵、溶血和凝固酶活性降低，并在修复过程中恢复。定量实时PCR显示，参与毒力因子的sek、clfB和lukH的表达在恢复过程中增加。结果表明，受损金黄色葡萄球菌的毒力因子在修复后得以恢复。
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