多种因素对热休克诱导的单核细胞增生李斯特菌耐热性的影响。
Effects of several factors on the heat-shock-induced thermotolerance of Listeria monocytogenes.
作者信息
Pagán R, Condón S, Sala F J
机构信息
Departamento PACA, Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Zaragoza, Spain.
出版信息
Appl Environ Microbiol. 1997 Aug;63(8):3225-32. doi: 10.1128/aem.63.8.3225-3232.1997.
Abstract
The influence of the temperature at which Listeria monocytogenes had been grown (4 or 37 degrees C) on the response to heat shocks of different durations at different temperatures was investigated. For cells grown at 4 degrees C, the effect of storage, prior to and after heat shock, on the induced thermotolerance was also studied. Death kinetics of heat-shocked cells is also discussed. For L. monocytogenes grown at 37 degrees C, the greatest response to heat shock was a fourfold increase in thermotolerance. For L. monocytogenes grown at 4 degrees C, the greatest response to heat shock was a sevenfold increase in thermotolerance. The only survival curves of cells to have shoulders were those for cells that had been heat shocked. A 3% concentration of sodium chloride added to the recovery medium made these shoulders disappear and decreased decimal reduction times. The percentage of cells for which thermotolerance increased after a heat shock was smaller the milder the heat shock and the longer the prior storage.
摘要
研究了单核细胞增生李斯特菌生长温度（4℃或37℃）对其在不同温度下经受不同时长热激反应的影响。对于在4℃下生长的细胞，还研究了热激前后储存对诱导耐热性的影响。文中还讨论了热激细胞的死亡动力学。对于在37℃下生长的单核细胞增生李斯特菌，热激的最大反应是耐热性提高四倍。对于在4℃下生长的单核细胞增生李斯特菌，热激的最大反应是耐热性提高七倍。细胞存活曲线中出现“肩部”的情况仅见于经受过热激的细胞。向复苏培养基中添加3%的氯化钠会使这些“肩部”消失，并缩短D值。热激越温和且之前储存时间越长，热激后耐热性增加的细胞百分比就越小。
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