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首页> 外文期刊>Food microbiology >Alterations of the phylloepiphytic bacterial community associated with interactions of Escherichia coli O157:H7 during storage of packaged spinach at refrigeration temperatures
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Alterations of the phylloepiphytic bacterial community associated with interactions of Escherichia coli O157:H7 during storage of packaged spinach at refrigeration temperatures

机译：包装的菠菜在冷藏温度下储存过程中与大肠杆菌O157：H7相互作用相关的毛生细菌群落的变化

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摘要

This study investigated the effects of packaging and storage temperature on the spinach phylloepiphytic bacterial community and fate of Escherichia coli O157:H7. Freshly harvested spinach was rinsed and/or disinfected, packaged and stored under typical retail conditions (4 ℃) or under temperature abuse conditions (10 ℃) for a period of 15 days. The final population size of culturable epiphytic bacteria after 15 days of storage was not affected by the temperature of storage or the presence of ￡. coli O157:H7. However, analysis of the bacterial community using denaturing gradient gel electrophoresis of 16s rDNA revealed changes with time of storage and the presence of ￡. coli O157:H7. Excision and sequencing of prominent DGGE bands identified that the majority of sequences belonged to the phyla Actinobacteria, Bacteroidetes, Firmicutes and Alphaprotebacteria. After 10 days of storage at 4 ℃ or 10 ℃ the population became more dominated by psychrotrophic bacteria. Removal of the epiphytic bacteria resulted in significant increases in numbers of ￡ coli O157:H7 at 10 ℃ and was associated with decreased expression of ￡. coli O157:H7 virulence (stxA, curli, eaeA) and stress response (rpoS, sodB) genes. In conclusion, storage temperature and time of storage of packaged spinach affected the diversity of the epiphytic spinach microbiota which influenced the growth, establishment, physiology and potentially virulence of ￡. coli O157:H7.
机译：这项研究调查了包装和储存温度对菠菜叶生细菌群落和大肠杆菌O157：H7命运的影响。将新鲜收获的菠菜在典型的零售条件下（4℃）或在温度滥用条件下（10℃）冲洗和/或消毒，包装和储藏15天。储存15天后可培养附生细菌的最终种群大小不受储存温度或presence的存在的影响。大肠杆菌O157：H7。但是，使用16s rDNA的变性梯度凝胶电泳对细菌群落进行分析，发现其随保存时间和presence的存在而变化。大肠杆菌O157：H7。突出的DGGE条带的切除和测序表明，大多数序列属于门系放线菌，拟杆菌，硬毛和丙酸杆菌。在4℃或10℃下储存10天后，种群变得更受精神营养细菌的控制。去除附生细菌会导致在10℃时大肠杆菌O157：H7的数量显着增加，并且与expression表达的降低有关。大肠杆菌O157：H7毒力（stxA，curli，eaeA）和应激反应（rpoS，sodB）基因。总之，包装菠菜的贮藏温度和贮藏时间会影响附生菠菜微生物群的多样性，从而影响of的生长，生长，生理和潜在毒力。大肠杆菌O157：H7。

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  • 来源
    《Food microbiology》 |2010年第4期|p.476-486|共11页
  • 作者

    Gabriela Lopez-Velasco; Marjorie Davis; Renee R. Boyer; Robert C. Williams; Monica A. Ponder;

  • 作者单位

    Virginia Polytechnic Institute and State University, Department of Food Science and Technology, 22 Duck Pond, Blacksburg VA 24061, USA;

    Virginia Polytechnic Institute and State University, Department of Food Science and Technology, 22 Duck Pond, Blacksburg VA 24061, USA;

    Virginia Polytechnic Institute and State University, Department of Food Science and Technology, 22 Duck Pond, Blacksburg VA 24061, USA;

    Virginia Polytechnic Institute and State University, Department of Food Science and Technology, 22 Duck Pond, Blacksburg VA 24061, USA;

    Virginia Polytechnic Institute and State University, Department of Food Science and Technology, 22 Duck Pond, Blacksburg VA 24061, USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    spinach; E. coli O157:H7; low temperature storage; DCCE; microbial diversity; phyllosphere bacterial community;

    机译：菠菜;大肠杆菌O157：H7;低温储存;DCCE;微生物多样性叶球细菌群落;

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