单核细胞增生李斯特菌对食品加工中的胁迫响应及其机制研究进展

A Review on Stress Response and Underlying Mechanisms in Listeria monocytogenes during Food Processing

单核细胞增生李斯特菌(简称单增李斯特菌)在食品加工过程中经常会遇到环境胁迫,如酸胁迫、热胁迫、冷胁迫、干燥和高渗透压胁迫以及交叉胁迫等,并产生应激反应,而经过环境胁迫的单增李斯特菌可显著增强其抵抗致死性环境胁迫的能力,给食品安全带来极大危害。单增李斯特菌的酸胁迫响应机制主要包括F0F1-ATPase系统、谷氨酸脱羧酶系统以及精氨酸脱亚胺酶系统。热休克蛋白、冷休克蛋白、相容性溶质在单增李斯特菌的热胁迫、冷胁迫和干燥及高渗透压胁迫反应中起重要作用。本文从以上几方面就单增李斯特菌对环境胁迫响应及其机制的研究现状进行了综述,并提出了今后可能的研究方向,为单增李斯特菌在食品加工过程中的胁迫响应研究及防控提供指导。

Listeria monocytogenes(L.monocytogenes)often encounters environmental stresses,such as acid stress,heat stress,cold stress,dryness and osmotic stress,and cross protection during food processing,and can respond to these stresses.The resistance to environmental stress of L.monocytogenes can be significantly enhanced after exposure to sub-lethal environmental stress,which brings great risks to food safety.The acid stress response mechanism of L.monocytogenes involves the F0F1-ATPase,glutamate decarboxylase and arginine deiminase systems and heat shock proteins,cold shock proteins and compatible solutes play important roles in the response of L.monocytogenes to heat stress,cold stress,dryness and osmotic stress.From the above aspects,this review describes the current status of research on the environmental stress response and underlying mechanism in L.monocytogenes and presents potential future research directions.The information gathered in this article will provide support for further research of stress response in L.monocytogenes during food processing and will help prevent and control this pathogenic bacterium.