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首页> 美国卫生研究院文献>Applied and Environmental Microbiology >Acid adaptation of Listeria monocytogenes can enhance survival in acidic foods and during milk fermentation.
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Acid adaptation of Listeria monocytogenes can enhance survival in acidic foods and during milk fermentation.

机译：单核细胞增生李斯特菌的酸适应性可以增强酸性食品和牛奶发酵过程中的存活率。

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摘要

We have previously shown that tolerance to severe acid stress (pH 3.5) can be induced in Listeria monocytogenes following a 1-h adaptation to mild acid (pH 5.5), a phenomenon termed the acid tolerance response (ATR) (B. O'Driscoll, C. G. M. Gahan, and C. Hill, Appl. Environ. Microbiol. 62:1693-1698, 1966). In an attempt to determine the industrial significance of the ATR, we have examined the survival of adapted and nonadapted cells in a variety of acidic foods. Acid adaptation enhanced the survival of L. monocytogenes in acidified dairy products, including cottage cheese, yogurt, and whole-fat cheddar cheese. Acid-adapted L. monocytogenes cultures also demonstrated increased survival during active milk fermentation by a lactic acid culture. Similarly, acid-adapted cells showed greatly improved survival in low-pH foods (orange juice and salad dressing) containing acids other than lactic acid. However, in foods with a marginally higher pH, such as mozzarella cheese, a commercial cottage cheese, or low-fat cheddar cheese, acid adaptation did not appear to enhance survival. We have previously isolated mutants of L. monocytogenes that are constitutively acid tolerant in the absence of an induction step (O'Driscoll et al., Appl. Environ. Microbiol. 62:1693-1698, 1996). In the present study, one such mutant, ATM56, demonstrated an increased ability to survive in low-pH foods and during milk fermentation when compared with the wild-type strain. Significant numbers of ATM56 could be recovered even after 70 days in both whole-fat and low-fat cheddar cheese. Collectively, the data suggest that ATR mechanisms, whether constitutive or induced, can greatly influence the survival of L. monocytogenes in low-pH food environments.
机译：先前我们已经表明，在适应轻度酸（pH 5.5）1小时后，单核细胞增生性李斯特菌可诱导出对严重酸胁迫（pH 3.5）的耐受性，这种现象称为酸耐受性反应（ATR）（B. O'Driscoll ，CGM Gahan，和C.Hill，Appl.Environ.Microbiol.62：1693-1698，1966）。为了确定ATR的工业意义，我们检查了各种酸性食物中适应性和非适应性细胞的存活率。酸适应增强了单核细胞增生李斯特氏菌在酸化乳制品（包括干酪，酸奶和全脂切达干酪）中的存活。酸适应性单核细胞增生李斯特菌培养物还显示出通过乳酸培养物在活性牛奶发酵过程中存活率的提高。同样，在含有非乳酸的低pH值食物（橙汁和色拉调料）中，适应酸的细胞的存活率大大提高。但是，在pH值稍高的食品中，例如马苏里拉奶酪，商用干酪或低脂切达奶酪，酸适应性似乎并未提高存活率。我们以前已经分离了在没有诱导步骤的情况下组成性耐酸的单核细胞增生李斯特氏菌的突变体（O'Driscoll等人，Appl.Environ.Microbiol.62：1693-1698，1996）。在本研究中，与野生型菌株相比，这样的一种突变体ATM56在低pH值食品和牛奶发酵过程中的存活能力增强。即使在全脂和低脂切达干酪中经过70天，也可以回收大量ATM56。总体而言，数据表明，ATR机制，无论是组成型还是诱导型，都可以极大地影响低pH食物环境中单核细胞增生李斯特菌的存活。

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