苹果中微生物的分离鉴定及脉冲强磁场对苹果汁中腐败菌的影响
详细信息    本馆镜像全文|  推荐本文 |  |   获取CNKI官网全文
摘要
本文利用传统的分离方法和API菌种鉴定系统对苹果中的微生物类群进行分离鉴定,研究目的在于了解苹果中存在的主要微生物种类,为在苹果汁生产过程中有目的地控制微生物具有一定的帮助作用,利用自行研制的强磁脉冲杀菌设备研究高强度脉冲磁场对苹果汁中主要腐败菌酿酒酵母、大肠杆菌、金黄色葡萄球菌、沙门氏菌的致死机理
     苹果中的菌落总数为10~5~10~7cfu/g之间,从苹果中分离得到25株酵母菌,API 20C AUX系统鉴定结果是:克柔/平常假丝酵母(Candida krusei)13株、酿酒酵母(Saccharomyces cerevisiae)5株、克勒克酵母属(Kloeckera spp.)2株、木蓝假丝酵母(Candida magnoliae)2株、热带假丝酵母(Candida tropicalis)1株和乳酒假丝酵母(Candida kefyr)1株,鉴定准确率>95%;6株芽孢杆菌,API 50CHB鉴定结果是:枯草芽孢杆菌(Bacillus subtilis)4株、地衣芽孢杆菌(Bacillus licheniformis)2株,鉴定准确率>90%;10株乳酸菌,API 50CHL鉴定结果是:植物乳杆菌(Lactobacillus plantarum)6株、嗜酸乳杆菌(Lactobacillus acidophilus)2株和短小乳杆菌(Lactobacillus brevis)1株,鉴定准确率>85%。
     大肠杆菌、酿酒酵母、沙门氏菌和金黄色葡萄球菌经脉冲强磁场处理(4.2T,30个脉冲数)后,扫描电镜(SEM)的结果表明四种菌的形态均发生明显的变化;流式细胞仪(FCM)的结果是:四种菌内部均产生物理损伤,荧光吸收量增加,增加的幅度为金黄色葡萄球菌>沙门氏菌>大肠杆菌>酿酒酵母。通过SEM和FCM观察,支持了脉冲强磁场的作用位点为细胞膜的理论,通过破坏菌体的细胞膜导致微生物的死亡。
The API identification system in combination with classical isolation methods was used as an original approach to determine the strains of microbes from apples. The main aim of this research paper was to learn about the microorganisms in apples and to help controlling the microbes during fruit juice processing. Furthermore the physiological states of damaged cells of Saccharomyces cerevisiae, Escherichiae coli, Salmonella sp. and Staphylococcus aureus after pulsed high magnetic field were investigated.
    The number of total clones in apples was found to range from 105 to 107 cfu/g. The identification of strains isolated by API system revealed 25 yeast species representing 6 genera: Candida krusei (13), Saccharomyces cerevisiae (5), Kloeckera spp. (2), Candida magnoliae (2), Candida tropicalis (1) ,Candida kefyr (1), the accuracy of identification was >95%. 6 bacillus strains: Bacillus subtilis (4), Bacillus licheniformis (2), the accuracy of identification was >90% and 10 lactobacillus strains: Lactobacillus plantanan (6), Lactobacillus acidophilus (2), Lactobacillus brevis (1), the accuracy of identification was >85%.
    Scanning electronmicroscopy (SEM) revealed that the E.coli, S.cerevisiae, Salmonella and S.aureus cells treated by pulsed high magnetic field for 4.2 T and 30 pulses some physical damages were inflicted and flow cytometry (FCM) revealed that the damage cells' membrane integrity was damaged. The emission of treated cells was S.aureus>Salmonella>E.coli> S.cerevisiae. The SEM and FCM demostrated that the center point of treated cells by pulsed high magnetic field was membrane.
引文
[1] 曹建伟,李祥来.CTY-1冲电式磁力探伤仪的研制.华北电力技术,1997,8:74~75
    [2] 曹辉,马海乐,崔恒林,等.脉冲磁场对大肠杆菌和金黄色葡萄球菌杀灭效果的试验研究.食品工业科技,2003,4:30~31
    [3] 陈梦霞.震荡磁场在食品保藏方面的应用.广州食品工业科技.1994年增刊:33~34
    [4] 陈明福,王喜忠,王子淑,等.低强度电磁脉冲对细胞膜穿孔的研究.四川大学学报(自然科学版),1999,36(1):148~152
    [5] 邓玉林,马海乐,储金宇.食品电磁杀菌的原理及研究进展.食品工业,2002,4:47~49
    [6] 费尚芬,徐景志,王晓敬.恒定磁场对Escherichia coli生长影响初探.河北大学学报(自然科学版),1995,15(5):65~66
    [7] 韩北忠,吴戈,翟永玲.大豆发酵食品——腐乳中芽孢杆菌的分离与鉴定.中国农业大学学报,2001,6(4):103~107
    [8] 侯风铃,申志新,张淑红.热带假丝酵母引起饮品变质的检测.中国卫生检验杂志社,2002,12(6):709
    [9] 黄晓红,张奇亚.2003扫描电镜细胞样品制备方法的改进.电子显微学报,22(6):671~672
    [10] James M.Jay.现代食品微生物学.北京:中国轻工业出版社,2001
    [11] 雷鸣书.脉冲磁场灭菌.食品科学,1994,12:12~14
    [12] 雷鸣书,黄勇,蒋正宇.脉冲磁场灭菌.食品科学,1994,12:12~14
    [13] 李果冻.2001-2002年生物磁学新进展综述.生物磁学,2002:3~5
    [14] 李梅,彭永臻,于德爽.脉冲磁场杀菌效果实验研究.哈尔滨商业大学学报(自然科学版),2003,19(2):178~182
    [15] 李新文,松林,恩克.脉冲强磁电路参数的确定.内蒙古师大学报,1999,12(28):12~13
    [16] 林影,郭勇,宗敏华.脉冲磁场对Kluyveromyces fragilis生长及菊糖酶合成的影响.华南理工大学学报(自然科学版),2000,28(2):93~98
    [17] 马海乐,邓玉林,储金宇.西瓜汁的高强度脉冲磁场杀菌实验研究及杀菌机理分析.农业工程学报,2003,19(2):163~168
    [18] 马海乐,邓玉林,储金宇.生啤酒的磁激发脉冲电磁场杀菌的试验研究.食品科学,2003,24(4):53~55
    [19] Norman N. Potter, Joseph H. Hotchkiss.食品科学(美国第五版,王璋译).北京:中国轻工业出版社,2002,111
    [20] 潘涔轩.饮料加工企业的微生物控制.饮料工业,2002,5(3):16~23
    [21] 彭涛,辜承林.脉冲强磁场及其发展动态.电工技术杂志,2002,11:1~3
    [22] 彭勇,王子淑,王小行,等.低强度瞬态电磁场下动物细胞的电穿孔效应.四川大学学报(自然科学版),2000,37(4):586~589
    [23] R E 希坎南,N E 吉本斯.伯杰细菌鉴定手册.第八版.北京:科学出版社,1984
    [24] 石秀东.液态食品非加热杀菌技术的研究进展.冷冻与速冻食品工业,2003,8(4):37~44
    
    
    [25] 苏世颜.食品微生物检验手册.北京:中国轻工业出版社,1998:11~13
    [26] 王绍树.食品微生物实验.天津:天津大学出版社,1996:110~115
    [27] 文峻,钟力生,谢恒,等.MC-Ⅲ型低频脉冲强磁场发生仪的研制.生物医学工程学杂志,2002,19(4):569~571
    [28] 魏云林,为扬保,张玲琪.磁场对地衣芽孢杆菌的影响.云南大学学报(自然科学版),1994,16(3):285~289
    [29] 吴怀祥.高压食品加工.食品科学,1996,17(11):3~9
    [30] 吴平.食品分析.北京:中国轻工业出版社,2000:11~13
    [31] 肖红雨,周万松.磁场生物效应的国内进展.中华理疗杂志,1999,22(1):49~51
    [32] 邢诒存,周一帆.低频磁场对微生物影响的探讨.海南师范学院学报(自然科学版),2001,14(3):34~39
    [33] 杨洁彬.乳酸菌生物学基础及应用.北京:中国轻工业出版社,1996:1~150
    [34] 杨洁彬,郭兴华.乳酸菌—生物学基础及应用.北京:中国轻工业出版社,1996:86
    [35] 姚开,李庆,贾东英,等.食品非热力杀菌新技术.食品与发酵工业,27(8):52~55
    [36] 余小领.食品高压处理技术极其应用.食品科技,2000,6:10~12
    [37] 中科院微生物研究所常见与常用真菌编写组.常见与常用真菌.北京:科学出版社,1978
    [38] 张铁华.冷杀菌技术在食品加工保藏中的应用.食品工业科技,1999,20(4):63~65
    [39] 张小云.磁场对细胞生长分裂的影响及其机制的探讨.中国科学B辑,1989,2:164~170
    [40] 张小云.磁场的细胞效应研究.基础医学与临床,1994,14(5):15~19
    [41] 周德庆.微生物学教程.北京:高等教育出版社,1991:51~52
    [42] 周德庆.微生物学实验手册.上海科学技术出版社,1994:197~227
    [43] 周蔚红,张钧.电磁灭菌研究.微波学报,2000,16(3):318~321
    [44] 张学君,徐盈,王建营.苹果表面微生物数量及其与两种主要病菌的关系.果树科学,1995,12(4):232~236
    [45] 周丽,周振英.流式细胞仪研制的技术进展.现代医学仪器与应用,2003,15(1):11~17
    [46] Annemarie Borst, Maurine A. Leverstein-Vain Hall, Jan Verhoef, et al. Detection of Candida spp. in blood cultures using nucleic acid sequence-based amplification (NASBA). Diagostic Microbiology and Infectious Disease, 2001, 39: 155~160
    [47] Bart Mertens, Dietrich Knorr. Developments of nonthermal processes for food preservation. Food Technology, May 1992: 124~133
    [48] Beatrice H. Lado, Ahmed E. Yousef. Alternative food-preservation technologies: efficacy and mechanisms. Microbes and Infection, 2002, 4: 433~440
    [49] Bolognanil, Notarilp, Cadossir, et al. Effect of low-frequency electromagnetic pulsed field stimulation on yeast fermentation in present of diearboxylic and tricarboxylie acids. Electro-magnetobiology, 1994, 13(1): 27~35
    [50] Fenn JP, Segal H, Barland B, et al. Comparision of updated Vitek Yeast Biochemical Cardand API 20C yeast identification systems. J Clin Microbiol, 1994, 32 (5): 1184~1187
    [51] Hami Alpas, Faruk Bozoglu.. Efficiency of high pressure treatment for destruction of Listeria
    
    monocytogenes in fruit juice. FEMS Immunology and Medical Microbiology, 2003, 35: 269~273
    [52] Hamilton W. A., Sale A. J. H. Effects of high electric field on microorganisms Ⅱ: Mechanism of action of the lethal effect. Biochim. Biophys. Acta, 2001, 148: 789~800
    [53] Harrison S. L., Barbosa-Canovas G. V., Swanson B. G. Saccharomyces cerevisiae structural changes induced by pulsed electric field treatment. Lebensm. Wiss. Technol, 2001, 30: 236~240
    [54] Hofmarm. Deactivation of microorganisms by an oscillating magnetic field. United States Patent: 4524079, June 18, 1985
    [55] J.P.P.M. Smelt. Recent advances in the microbiology of high pressure processing. Food Science and Technology, 1998, 9: 152~158
    [56] J. Raso, M.L. Calderon, M. Gongora, et al. Inactivation of mold ascospores and eonidiospores suspended in fruit juices by pulsed electric fields. Lebensm-Wiss. u. Technol, 1998, 31: 668~67
    [57] Kristina Aronsson, Martin Lindgren, Bengt R. Johansson, et al. Inactivation of microorganisms using pulsed electric fields: the influence of process parameters on Escherichia coli, Listeria innocua, Leuconostoc mesenteroides and Saccharomyces cerevisiae. Innovative Food Science and Emerging Technologies, 2001, 2: 41~54
    [58] Lin CCS, Fung DYC. Conventional and rapid methods for yeast identification. Crit Rev Microbiol, 14: 273~278
    [59] Lopez-Diaz TM, Alonso, C, Roman, C, et al. Lactic acid bacteria isolated from a hand-made blue cheese:Food Microbiology, 2000, 17:23~32
    [60] Maud Santillana-Hayat, Claudine Sarfati, Sandra Fournier, et al. Effects of chemical and physical agents on viability and infectivity of eneephalitozoon intestinalis determined by cell culturd and flow cytometry. Antimicrobial Agents and Chemotherapy, June 2002, 46(6): 2049~2051
    [61] M. Eugenia, Tounadijo. Comparison of the classical methods and the API ATB 32C system in the identification of yeasts isolated from goat cheese.. Food Research International, 1997, 30(9): 653~658
    [62] M. Ritz, J.L. Tholozan, M. Federighi, et al. Physiological damages of Listeria monocytogenes treated by high hydrostatic pressure. International Journal of Food Microbiology, 2002, 79:47~53
    [63] Murano, E.A., Murano, P. S., Brennan, R. E,, Shenoy, et al. Application of high hydrostatic pressure to eliminate Listeria monocytogenes from fresh pork sausage. J. Food Pro. 62: 480~483
    [64] Pothakamury U.R., Barbosa-Canovas G.V., Swanson B.G.et al.Ultrastructuml changes in Staphylococcus aureus treated with pulsed electric fields.Food Sci.Technol, 2001, 3: 113~121
    [65] Samar Jana, R.K. Mukherjee. Generation and measurement of pulsed high magnetic field. Journal of Magnetic Material,, 2000, 214: 234~242
    [66] Samuel Bemal, Estrella Martin. Mazuelos, Monica Chavez, et al. Evaluation of the new API
    
    Candida
    [67] Sangster, Bruce, Bond, et al. Sterilization by magnetic field stimulation of a mist or vapor. United States Patent: 5750072, May 12, 1998
    [68] Steven L. Harrison, Gustavo V. Barbosa-Canovas, Barry G. Swanson. Saccharomyces cerevisiae structural changes induced by pulsed electric field treatment. Lebensm. -Wiss. u. -Technol, 1997, 30: 236~240
    [69] System for identification of the most clinically important yeast species. Diagostic Microbiology and Infectious Disease, 1998, 32(3): 217~221
    [70] T. Kakol, E.M. Sheregii. Optimal coil build-up aimed to generate high pulsed magnetic field. Physica B, 2001, 298: 594~598
    [71] Te Giffel MC, Beumer RR, Granum PE, et al. Isolation and characterization of Bacillus cereus from pasteurized milk in household refrigerators in the Netherlands. International Journal of Food Microbiology, 1997, 34: 307~318
    [72] Tomas Bintsis, Evanthia Litopoulou-Tzanetaki, Richard K Robinson. Review: existing and potential applications of ultraviolet light in the food industry -a critical review. Journal of the Science of Food and Agriculture, 2000, 80: 637~645
    [73] T. Sancho, G. Gimenez-Jurado, M. Malfeito-Ferreira, et al. Zymological indicators: a new concept applied to the detection of potential spoilage yeast species associated with fruit pulps and concentrates. Food Microbiology, 2000, 17: 613~624
    [74] Tudor. E. , Board. R. Food-spoilage yeasts. Yeast Technology. London Academic Press. 435~516
    [75] Tuszynskit, Kwieciena.. Effect of a constant magnetic field on the yield of biomass and ethanol in the process of aerobic and anaerobic fermentation by the yeast Saccharomyces cerevisiae strain mautner-culture optimization.. Przem Ferment Owocowo Warzywny, 1992, 36 (5): 5~6
    [76] U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Kinetics of microbial inactivation for alternative food processIng technologies: Pulsed electric fields. June 2, 2000: 1~34
    [77] U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Kinetics of microbial inactivation for alternative food processing technologies: Oscillating magnetic fields. June 2, 2000: 1~14
    [78] Wadin JK, Hanko G, Stewart R, et al. Comparision of three commercial system for identification of yeasts commonly isolated in the clinical microbiology laboratory. J Clin Microbiol, 1999, 37(6): 1969
    [79] Zaltan Krasznai, Terez Marian, Laszlo Balkay, et al. Flow cytometric determination of absolute membrane potential of cells. Journal of Photochemistry and Photobiology, 1995, 28: 93~99
    [80] Zimmer mann, U., Pilwat, G., Beckers, F., et al. Effects of external electrical fields on cell membranes. Bioelectrochem. Bioenergetics, 3: 58~83

© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号

地址:北京市海淀区学院路29号 邮编:100083

电话:办公室:(+86 10)66554848;文献借阅、咨询服务、科技查新:66554700