致病性与非致病性副溶血性弧菌在不同温度和接触材料表面生物被膜形成情况分析
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TS201.3

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Analysis of Biofilm Formation by Pathogenic and No-Pathogenic Vibrio parahaemolyticus at Various Temperatures and Contact Surfaces
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    摘要:

    采用结晶紫染色法分析了致病性(22株)与非致病性(17株)副溶血性弧菌(Vibrio parahaemolyticus,VP)在不同温度(4,10,15,25,37 ℃)及不同接触材料(聚苯乙烯、玻璃和不锈钢)表面生物被膜的形成情况。结果表明,VP生物被膜形成能力在高温条件下(25,37 ℃)明显强于低温条件(4~15 ℃),25 ℃是生物被膜形成的最适温度。对比3种常见的接触材料,VP在玻璃表面生物被膜形成能力最强,聚苯乙烯表面次之,不锈钢表面最弱。通过变异系数分析可知,温度对VP生物被膜形成能力影响最大,其次为接触材料。进一步分析发现,致病性菌株生物被膜形成能力显著强于非致病性菌株(p<0.05)。研究表明:致病性与非致病性VP在不同温度及接触材料表面生物被膜形成能力存在差异,建议今后在食品加工过程中,可通过控温或改换接触材料,进而有效控制VP生物被膜导致的危害。

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    In this study,crystal violet staining method was applied to quantify biofilm-forming ability of pathogenic(n=22) and no-pathogenic(n=17) V. parahaemolyticus on different contact materials(polystyrene,glass and stainless steel) with regard to various temperatures(4,10,15,25 and 37 ℃). The results showed that V. parahaemolyticus adhered better at high temperatures(25 and 37 ℃) than that at low temperatures(4~15 ℃). Meanwhile,25 ℃ was the optimal temperature for biofilm formation of V. parahaemolyticus. Compared with the other two materials,the level of bacterial biofilm formation was highest on glass. Based on coefficient of variation(CV) analysis,it displayed that the increase in strain variability of biofilm formation caused by temperature was much greater than that caused by material. Further analysis of the results revealed that the pathogenic bacteria can adhered significantly(p<0.05) better than no-pathogenic bacteria. Therefore,the biofilm formation of pathogenic and no-pathogenic bacteria was obvious difference at five temperatures under three contact surfaces. In future,the contamination caused by pathogenic V. parahaemolyticus biofilm can be controlled effectively through changing temperatures or contact materials during food processing.

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赵爱静,付娇娇,宋雪迎,孙晓红,潘迎捷,赵勇.致病性与非致病性副溶血性弧菌在不同温度和接触材料表面生物被膜形成情况分析[J].食品与生物技术学报,2018,37(1):7-14.

ZHAO Aijing, FU Jiaojiao, SONG Xueying, SUN Xiaohong, PAN Yingjie, ZHAO Yong. Analysis of Biofilm Formation by Pathogenic and No-Pathogenic Vibrio parahaemolyticus at Various Temperatures and Contact Surfaces[J]. Journal of Food Science and Biotechnology,2018,37(1):7-14.

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  • 在线发布日期: 2018-03-08
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