肴肉微生物多样性与特定腐败菌控制机制研究
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摘要
真空包装水晶肴肉是引进现代肉制品加工技术生产的一种凝胶型低温肉制品,在其加工过程中由于原、辅材料种类较多,来源不同,且营养丰富,极易造成微生物污染；加之加工过程没有高温杀菌,因此易导致产品出现质量问题。这不仅限制了真空包装水晶肴肉产品的货架期及其销售半径,也影响了肴肉加工企业的生产规模。而解决该问题的关键是建立以真空包装水晶肴肉中腐败微生物为核心的研究方法与控制技术。
本论文针对真空包装水晶肴肉贮藏温度低、货架期短、易腐败变质等问题,从肉制品中微生物生态学的角度,揭示真空包装水晶肴肉中微生物污染的多样性和动态变化,并运用天然产物防腐保鲜功能,针对肴肉中的特定腐败菌(SSO)研发天然、安全、高效的防腐抑菌剂及其作用机制,实现对肴肉品质与安全的有效控制。主要研究内容和结果如下：
(1)以感官评定、pH值、Aw、TVB-N、TBARS及微生物数量等为指标,对不同季节生产的真空包装水晶肴肉4℃贮藏期间的贮藏特性进行研究,掌握其变化规律。结果表明：
①亚硝酸盐含量呈现先上升后下降的趋势,贮藏7d后其含量达到峰值,但在样品货架期内不会对其食用安全性造成影响。
②感官品质下降的主要表现为肉色变淡、有异味产生、卤冻混浊、表面湿润、肉质松散,其主要因素是微生物作用下的蛋白质及氨基酸降解。
③pH值随贮藏时间的延长呈缓慢下降的趋势；Aw和TBARS值在贮藏期间变化不大,说明Aw和脂肪氧化不是造成肴肉腐败变质的主要因素；TVB-N值在贮藏期间呈上升趋势,在30d的货架期过后,夏季和秋季的样品很快腐败致不能食用,说明微生物生长及其作用下蛋白质降解是造成产品腐败的主要因素。
④微生物数量总体呈上升趋势,冬季样品在贮藏初期的细菌总数最少,贮藏末期的细菌总数也最少,为105cfu/g；夏季样品在贮藏初期的细菌总数最大,贮藏期间增长速度最快,贮臧末期的细菌总数也最大达到108cfu/g；样品在春、秋季的细菌总数略低于夏季,其最大菌落数为107cfu/g；贮藏期间主要的微生物类型是假单胞菌和肠杆菌。
⑤生产季节对真空包装水晶肴肉的贮藏特性有直接影响：夏季样品在贮藏末期的pH值最低、TVB-N值最高,且贮藏初期的细菌总数最高、贮藏末期的细菌总数也最高。
(2)将传统细菌培养法与基于宏基因组学的454焦磷酸测序技术相结合,对真空包装水晶肴肉在4℃、30d贮藏期内的微生物的多样性和动态变化进行研究。结果表明：
①细菌纯培养的方法共分离鉴定出真空包装水晶肴肉在贮藏期内26个属的36种细菌,其中弧菌Vibrio rumoiensis是样品贮藏初期的主要微生物；乳杆菌Lactobacillus sakei是样品贮藏中期的主要微生物；肠球菌Enterococcus faecium、肠杆菌Yersinia intermedia和嗜冷杆菌Psychrobacter glacincola是样品贮藏末期主要的微生物。
②454焦磷酸测序的方法可以获得真空包装水晶肴肉中细菌群落变化的更丰富和更准确的数据。454焦磷酸测序共鉴定出169个属的细菌,53,363个有效序列,能够提供关于细菌群落变化更丰富和更准确的数据；Vibrio是贮藏0d、7d、30d时的优势菌群；Lactobacillus及Yersinia是贮藏15d、22d、30d时的优势菌群；所有样品在贮藏期内微生物多样性呈增加趋势且有不同的群落结构,15d后群落结构开始发生很大的变化,30d后群落结构有显著性差异。
③与传统纯培养方法相比,454焦磷酸测序提供的微生物多样性和群落结构信息更接近于微生物生态中真实的组成情况,从而对样品中微生物多样性进行更全面的分析与判断,尤其是对于低丰度致病菌的检测更有意义。
(3)采用菌种反接方法,考察了5株优势菌对真空包装水晶肴肉贮藏期间品质变化的影响。结果表明：
①Yersinia intermedia、Enterococcu faeciums和Lactobacillus sakei能增加样品脂肪氧化的速率,并且有较强的蛋白质分解能力,在真空包装水晶肴肉中可以快速生长,是导致肴肉样品腐败的SSO。
②在真空包装水晶肴肉生产线的主要工艺环节取样,运用变性梯度凝胶电泳对其特定腐败菌进行溯源。结果表明：Yersinia intermedia和Enterococcus faecium存在猪肉原料中,煮制工艺可以将其杀灭,但是在产品后续的压块及包装过程还有可能污染腐败菌；Lactobacillus sakei出现在煮制以后的样品中,应来自于香辛料等植物性调味料。因此,在真空包装水晶肴肉的加工过程中,原料与环境的卫生及操作规范不容忽视。
(4)运用天然产物的抑菌功能,以18种不同来源的天然产物为材料,研究其对3株SSO的抑制作用,并优化出最佳复合生物抑菌剂。结果表明：
①大蒜、肉桂、肉豆蔻及茶多酚对SSO均具有较好的抑菌效果；采用此四种植物提取物,利用正交t值法进行制备工艺优化,确定最佳的复合生物抑菌剂为大蒜提取物和茶多酚以1：1的比例复配,该复合生物抑菌剂对Lactobacillus sakei的最低抑菌浓度为0.56mg/mL。
②制备的复合生物抑菌剂能明显降低真空包装水晶肴肉样品中的微生物数量,抑制脂肪氧化及蛋白质降解,有效延长产品的货架期。
(5)以复合生物抑菌剂对细菌细胞膜和细胞壁的完整性、蛋白质合成、脂肪酸组成及有机酸代谢的影响为基础,对复合生物抑菌剂的抑菌机制进行初步研究。结果表明：
①复合生物抑菌剂都可以破坏SSO的细胞超微结构及细胞膜的完整性,并可使细胞膜的通透性增加、流动性减弱,且能改变细胞内有机酸的代谢水平。
②复合生物抑菌剂对不同SSO的作用机制有所不同：复合生物抑菌剂对Yersinia intermedia和Lactobacillus sakei胞内蛋白质的合成无显著影响,但能显著影响Enterococcu faeciums胞内某些关键的结构或功能蛋白的合成；能够破坏Yersinia intermedia及Lactobacillus sakei细胞壁的完整性,可造成细胞发生壁膜分离,但对Enterococcu faeciums而言主要是影响细胞壁附属物的生物合成从而影响其生理活性。
Vacuum-packed Zhenjiang Yao meat is a marinated-jellied pork product which is produced by using modern low-temperature meat processing technology. It is easily contaminated by microorganisms due to different sources and rich nourishment of raw materials. The low-temperature sterilization process can endue Zhenjiang Yao meat quality problems, which not only limit the shelves and sales radius, but also affect the scale of production of the meat processing enterprises. To solve the problem is to establish the research methods and control technology according to the spoilage microorganisms in vacuum-packed Zhenjiang Yao meat.
The vacuum-packed Zhenjiang Yao meat should be storaged under low temperature, has short shelf life and easily become perishable deterioration, which is dued to indigenous microorganisms. In this study, the microbial diversity and dynamic main flora of the meat were determined and a natural, safe, efficient antibacterial agent used to control the specific meat dish special spoilage organisms (SSO) was developed using the natural products. The antibacterial mechanism of the agent was investigated to understand its effectiveness controlling the quality and safety of vacuum-packed Zhenjiang Yao meat. The main research contents and results are as follows:
(1) The storage characteristics of vacuum-packed Zhenjiang Yao meat produced in different seasonswere studied under4℃by sensory evaluation, pH value, AW, TVB-N, TBARS and microbial quantity determination. The results reveal that:
First, the nitrite content increased firstly, then downward. The highest content of nitrite appears on the seventh day, but the nitrite content is still among the safty range for eating during the shelf life.
Second, the sensory quality of Yao meat mainly become worse as like pale flesh, off-odor, cloudy, moist surface and looses structure, which is caused by the action of microorganisms made degradation of protein and amino acids.
Third, the pH value of Yao meat become downward slowly within the extension of storage. The AW and TBARS values changed little during storage, indicating Aw and fat oxidation were not the main cause of Yao meat spoilage. During storage, the TVB-N value showed a upward trend. Products producd in summer and autumn season became quickly spoilage and were not edible after the30d's shelf life, indicating microbial growth and its action on protein degradation as the major factors to cause spoilage.
Fourth, the numbesr of microorganisms showed overall upward trend. Products producd in winter harboured the lowest total number of bacteria in the early stages, the total number of bacteria was105cfu/g at the end of storage. Summer samples had the highest total number of bacteria in the early stages of storage, and the growth rate was fastest during the storage period, the total number of bacteria reached108cfu/g at the end of storage. Samples in spring and autumn had a slightly lower total number of bacteria than that of the summer sample, whose maximum number of colonies was107cfu/g. During storage, the main groups were Pseudomonas and Enterobacteriaceae.
Fifth, producing seasons had a direct impaction on the storage characteristics of vacuum-packed Zhenjiang Yao meat. Summer's samples had the lowest pH value, the highest TVB-N value, and the highest total number of bacteria at the end of storage.
(2) Bacterial diversity and dynamic populations under4℃in30days were determined using a combination of culture-independent (454pyrosequencing) and Cultivation methods. The results showed that:
First, bacterial isolates of26genera and36species were cultivated from vacuum-packed Zhenjiang Yao meat during storage, among which Vibrio rumoiensis was the main group at the early storage period. Lactobacillus sakei was the main microorganism at the middle storage; Enterococcus faecium, Yersinia intermedia and Psychrobacter glacincola were the main microorganisms at t the end of storage.
Second, phylotypes of one hundred and sixty-nine genera were identified and53,363tags were obtained by454Pyrosequencing method. Vibrios were the main flora at0d,7d and30d, while Lactobacillus and Yersinia were the main flora at15d,22d and30d. All of the samples had different bacterial communities. The bacterial community changed greatly after15days of storage, and the bacterial communities at30d differed significantly from the other samples.
Third, Pyrosequencing provide a more comprehensive estimatination of microbial diversity and closer to the real bacterial composition of meat compared with culture-dependent techniques.
(3) the quality changes of vacuum-packed Zhenjiang Yao meat during storage were investigated by inoculating five dominant bacteria in samples.. The results showed that:
First, Yersinia intermedia, Enterococcu faeciums and Lactobacillus sakei can grow rapidly in samples can increase the rate of fat oxidation and protein degradation. These bacteria were the SSO that cause the spoilage of vacuum-packed Zhenjiang Yao meat.
Second, the SSO of vacuum-packed Zhenjiang Yao meat were tracked by sampling at different production links,and then analyses using denaturing gradient gel electrophoresis. The results showed that:Yersinia intermedia and Enterococcus faecium were presented in raw pork materials and can be killed in the cooking process. However, Yao meat may be contaminated by the two bacteria in the subsequent briquetting and packaging process. Lactobacillus sakei occurring in samples after cooking revealed that the bacterium joins in with the spices. Hence sanitary and operating rulls for raw materials and the environment can not be ignored.
(4)18kinds of natural products were used to study the inhibitory effect upon the three SSOs, and then the best composites of biological antibacterial agents were optimized. The results showed that:
First, Garlic, cinnamon, nutmeg, and tea polyphenols had good antibacterial effect on SSOs. According to Orthogonal t value method by using these four natural products extracts, the optimal composite biological antibacterial agents was acquired: Garlic extract and tea polyphenols mixed in1:1, and the minimum inhibitory concentration of the biological antibacterial agents against Lactobacillus sakei was0.56mg/mL.
Second, the biological antibacterial agent complex can significantly reduce the number of microorganisms, inhibit the rate of fat oxidation and protein degradation, and the shelf life of vacuum-packed Zhenjiang Yao meat was effectively extend.
(5) To understand the antibacterial mechanism of the biological antibacterial agent compounds, the impact of integrity of the bacterial cell membrane and cell wall, the protein synthesis, fatty acids composed and organic acid metabolism were studied. The results showed that:
First, the biological antibacterial agent complex can damage the cell ultra structure and cell membrane integrity, can increase the permeability and reduce the mobility of cell membranes, and change the metabolism of organic acids in the cells of three SSOs.
Second, there were some different in antibacterial mechanism of the biological antibacterial agent complex on different SSOs. The biological antibacterial agent complex had no significant effect on the intracellular protein synthesis of Yersinia intermedia and Lactobacillus sakei, but can significantly affect the synthesis of some intracellular key structural or functional proteins of Enterococcu faeciums. It can destroy the integrity of cell wall of Yersinia intermedia and Lactobacillus sakei, and cause the cell wall membrane separation. For Enterococcu faeciums it mainly affect the biosynthesis of the cell wall appendage and then affect its physiological activity.
本论文针对真空包装水晶肴肉贮藏温度低、货架期短、易腐败变质等问题,从肉制品中微生物生态学的角度,揭示真空包装水晶肴肉中微生物污染的多样性和动态变化,并运用天然产物防腐保鲜功能,针对肴肉中的特定腐败菌(SSO)研发天然、安全、高效的防腐抑菌剂及其作用机制,实现对肴肉品质与安全的有效控制。主要研究内容和结果如下：
(1)以感官评定、pH值、Aw、TVB-N、TBARS及微生物数量等为指标,对不同季节生产的真空包装水晶肴肉4℃贮藏期间的贮藏特性进行研究,掌握其变化规律。结果表明：
①亚硝酸盐含量呈现先上升后下降的趋势,贮藏7d后其含量达到峰值,但在样品货架期内不会对其食用安全性造成影响。
②感官品质下降的主要表现为肉色变淡、有异味产生、卤冻混浊、表面湿润、肉质松散,其主要因素是微生物作用下的蛋白质及氨基酸降解。
③pH值随贮藏时间的延长呈缓慢下降的趋势；Aw和TBARS值在贮藏期间变化不大,说明Aw和脂肪氧化不是造成肴肉腐败变质的主要因素；TVB-N值在贮藏期间呈上升趋势,在30d的货架期过后,夏季和秋季的样品很快腐败致不能食用,说明微生物生长及其作用下蛋白质降解是造成产品腐败的主要因素。
④微生物数量总体呈上升趋势,冬季样品在贮藏初期的细菌总数最少,贮藏末期的细菌总数也最少,为105cfu/g；夏季样品在贮藏初期的细菌总数最大,贮藏期间增长速度最快,贮臧末期的细菌总数也最大达到108cfu/g；样品在春、秋季的细菌总数略低于夏季,其最大菌落数为107cfu/g；贮藏期间主要的微生物类型是假单胞菌和肠杆菌。
⑤生产季节对真空包装水晶肴肉的贮藏特性有直接影响：夏季样品在贮藏末期的pH值最低、TVB-N值最高,且贮藏初期的细菌总数最高、贮藏末期的细菌总数也最高。
(2)将传统细菌培养法与基于宏基因组学的454焦磷酸测序技术相结合,对真空包装水晶肴肉在4℃、30d贮藏期内的微生物的多样性和动态变化进行研究。结果表明：
①细菌纯培养的方法共分离鉴定出真空包装水晶肴肉在贮藏期内26个属的36种细菌,其中弧菌Vibrio rumoiensis是样品贮藏初期的主要微生物；乳杆菌Lactobacillus sakei是样品贮藏中期的主要微生物；肠球菌Enterococcus faecium、肠杆菌Yersinia intermedia和嗜冷杆菌Psychrobacter glacincola是样品贮藏末期主要的微生物。
②454焦磷酸测序的方法可以获得真空包装水晶肴肉中细菌群落变化的更丰富和更准确的数据。454焦磷酸测序共鉴定出169个属的细菌,53,363个有效序列,能够提供关于细菌群落变化更丰富和更准确的数据；Vibrio是贮藏0d、7d、30d时的优势菌群；Lactobacillus及Yersinia是贮藏15d、22d、30d时的优势菌群；所有样品在贮藏期内微生物多样性呈增加趋势且有不同的群落结构,15d后群落结构开始发生很大的变化,30d后群落结构有显著性差异。
③与传统纯培养方法相比,454焦磷酸测序提供的微生物多样性和群落结构信息更接近于微生物生态中真实的组成情况,从而对样品中微生物多样性进行更全面的分析与判断,尤其是对于低丰度致病菌的检测更有意义。
(3)采用菌种反接方法,考察了5株优势菌对真空包装水晶肴肉贮藏期间品质变化的影响。结果表明：
①Yersinia intermedia、Enterococcu faeciums和Lactobacillus sakei能增加样品脂肪氧化的速率,并且有较强的蛋白质分解能力,在真空包装水晶肴肉中可以快速生长,是导致肴肉样品腐败的SSO。
②在真空包装水晶肴肉生产线的主要工艺环节取样,运用变性梯度凝胶电泳对其特定腐败菌进行溯源。结果表明：Yersinia intermedia和Enterococcus faecium存在猪肉原料中,煮制工艺可以将其杀灭,但是在产品后续的压块及包装过程还有可能污染腐败菌；Lactobacillus sakei出现在煮制以后的样品中,应来自于香辛料等植物性调味料。因此,在真空包装水晶肴肉的加工过程中,原料与环境的卫生及操作规范不容忽视。
(4)运用天然产物的抑菌功能,以18种不同来源的天然产物为材料,研究其对3株SSO的抑制作用,并优化出最佳复合生物抑菌剂。结果表明：
①大蒜、肉桂、肉豆蔻及茶多酚对SSO均具有较好的抑菌效果；采用此四种植物提取物,利用正交t值法进行制备工艺优化,确定最佳的复合生物抑菌剂为大蒜提取物和茶多酚以1：1的比例复配,该复合生物抑菌剂对Lactobacillus sakei的最低抑菌浓度为0.56mg/mL。
②制备的复合生物抑菌剂能明显降低真空包装水晶肴肉样品中的微生物数量,抑制脂肪氧化及蛋白质降解,有效延长产品的货架期。
(5)以复合生物抑菌剂对细菌细胞膜和细胞壁的完整性、蛋白质合成、脂肪酸组成及有机酸代谢的影响为基础,对复合生物抑菌剂的抑菌机制进行初步研究。结果表明：
①复合生物抑菌剂都可以破坏SSO的细胞超微结构及细胞膜的完整性,并可使细胞膜的通透性增加、流动性减弱,且能改变细胞内有机酸的代谢水平。
②复合生物抑菌剂对不同SSO的作用机制有所不同：复合生物抑菌剂对Yersinia intermedia和Lactobacillus sakei胞内蛋白质的合成无显著影响,但能显著影响Enterococcu faeciums胞内某些关键的结构或功能蛋白的合成；能够破坏Yersinia intermedia及Lactobacillus sakei细胞壁的完整性,可造成细胞发生壁膜分离,但对Enterococcu faeciums而言主要是影响细胞壁附属物的生物合成从而影响其生理活性。
Vacuum-packed Zhenjiang Yao meat is a marinated-jellied pork product which is produced by using modern low-temperature meat processing technology. It is easily contaminated by microorganisms due to different sources and rich nourishment of raw materials. The low-temperature sterilization process can endue Zhenjiang Yao meat quality problems, which not only limit the shelves and sales radius, but also affect the scale of production of the meat processing enterprises. To solve the problem is to establish the research methods and control technology according to the spoilage microorganisms in vacuum-packed Zhenjiang Yao meat.
The vacuum-packed Zhenjiang Yao meat should be storaged under low temperature, has short shelf life and easily become perishable deterioration, which is dued to indigenous microorganisms. In this study, the microbial diversity and dynamic main flora of the meat were determined and a natural, safe, efficient antibacterial agent used to control the specific meat dish special spoilage organisms (SSO) was developed using the natural products. The antibacterial mechanism of the agent was investigated to understand its effectiveness controlling the quality and safety of vacuum-packed Zhenjiang Yao meat. The main research contents and results are as follows:
(1) The storage characteristics of vacuum-packed Zhenjiang Yao meat produced in different seasonswere studied under4℃by sensory evaluation, pH value, AW, TVB-N, TBARS and microbial quantity determination. The results reveal that:
First, the nitrite content increased firstly, then downward. The highest content of nitrite appears on the seventh day, but the nitrite content is still among the safty range for eating during the shelf life.
Second, the sensory quality of Yao meat mainly become worse as like pale flesh, off-odor, cloudy, moist surface and looses structure, which is caused by the action of microorganisms made degradation of protein and amino acids.
Third, the pH value of Yao meat become downward slowly within the extension of storage. The AW and TBARS values changed little during storage, indicating Aw and fat oxidation were not the main cause of Yao meat spoilage. During storage, the TVB-N value showed a upward trend. Products producd in summer and autumn season became quickly spoilage and were not edible after the30d's shelf life, indicating microbial growth and its action on protein degradation as the major factors to cause spoilage.
Fourth, the numbesr of microorganisms showed overall upward trend. Products producd in winter harboured the lowest total number of bacteria in the early stages, the total number of bacteria was105cfu/g at the end of storage. Summer samples had the highest total number of bacteria in the early stages of storage, and the growth rate was fastest during the storage period, the total number of bacteria reached108cfu/g at the end of storage. Samples in spring and autumn had a slightly lower total number of bacteria than that of the summer sample, whose maximum number of colonies was107cfu/g. During storage, the main groups were Pseudomonas and Enterobacteriaceae.
Fifth, producing seasons had a direct impaction on the storage characteristics of vacuum-packed Zhenjiang Yao meat. Summer's samples had the lowest pH value, the highest TVB-N value, and the highest total number of bacteria at the end of storage.
(2) Bacterial diversity and dynamic populations under4℃in30days were determined using a combination of culture-independent (454pyrosequencing) and Cultivation methods. The results showed that:
First, bacterial isolates of26genera and36species were cultivated from vacuum-packed Zhenjiang Yao meat during storage, among which Vibrio rumoiensis was the main group at the early storage period. Lactobacillus sakei was the main microorganism at the middle storage; Enterococcus faecium, Yersinia intermedia and Psychrobacter glacincola were the main microorganisms at t the end of storage.
Second, phylotypes of one hundred and sixty-nine genera were identified and53,363tags were obtained by454Pyrosequencing method. Vibrios were the main flora at0d,7d and30d, while Lactobacillus and Yersinia were the main flora at15d,22d and30d. All of the samples had different bacterial communities. The bacterial community changed greatly after15days of storage, and the bacterial communities at30d differed significantly from the other samples.
Third, Pyrosequencing provide a more comprehensive estimatination of microbial diversity and closer to the real bacterial composition of meat compared with culture-dependent techniques.
(3) the quality changes of vacuum-packed Zhenjiang Yao meat during storage were investigated by inoculating five dominant bacteria in samples.. The results showed that:
First, Yersinia intermedia, Enterococcu faeciums and Lactobacillus sakei can grow rapidly in samples can increase the rate of fat oxidation and protein degradation. These bacteria were the SSO that cause the spoilage of vacuum-packed Zhenjiang Yao meat.
Second, the SSO of vacuum-packed Zhenjiang Yao meat were tracked by sampling at different production links,and then analyses using denaturing gradient gel electrophoresis. The results showed that:Yersinia intermedia and Enterococcus faecium were presented in raw pork materials and can be killed in the cooking process. However, Yao meat may be contaminated by the two bacteria in the subsequent briquetting and packaging process. Lactobacillus sakei occurring in samples after cooking revealed that the bacterium joins in with the spices. Hence sanitary and operating rulls for raw materials and the environment can not be ignored.
(4)18kinds of natural products were used to study the inhibitory effect upon the three SSOs, and then the best composites of biological antibacterial agents were optimized. The results showed that:
First, Garlic, cinnamon, nutmeg, and tea polyphenols had good antibacterial effect on SSOs. According to Orthogonal t value method by using these four natural products extracts, the optimal composite biological antibacterial agents was acquired: Garlic extract and tea polyphenols mixed in1:1, and the minimum inhibitory concentration of the biological antibacterial agents against Lactobacillus sakei was0.56mg/mL.
Second, the biological antibacterial agent complex can significantly reduce the number of microorganisms, inhibit the rate of fat oxidation and protein degradation, and the shelf life of vacuum-packed Zhenjiang Yao meat was effectively extend.
(5) To understand the antibacterial mechanism of the biological antibacterial agent compounds, the impact of integrity of the bacterial cell membrane and cell wall, the protein synthesis, fatty acids composed and organic acid metabolism were studied. The results showed that:
First, the biological antibacterial agent complex can damage the cell ultra structure and cell membrane integrity, can increase the permeability and reduce the mobility of cell membranes, and change the metabolism of organic acids in the cells of three SSOs.
Second, there were some different in antibacterial mechanism of the biological antibacterial agent complex on different SSOs. The biological antibacterial agent complex had no significant effect on the intracellular protein synthesis of Yersinia intermedia and Lactobacillus sakei, but can significantly affect the synthesis of some intracellular key structural or functional proteins of Enterococcu faeciums. It can destroy the integrity of cell wall of Yersinia intermedia and Lactobacillus sakei, and cause the cell wall membrane separation. For Enterococcu faeciums it mainly affect the biosynthesis of the cell wall appendage and then affect its physiological activity.
引文
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