短乳杆菌DM9218核苷酸代谢过程中的蛋白组学分析

目的 探讨短乳杆菌DM9218在核苷酸代谢过程中的蛋白表达差异。方法 分别提取DM9218菌株与底物（肌苷+鸟苷）反应前后的菌体蛋白,利用蛋白双向凝胶电泳（2-DE）技术,找出该菌株与底物反应前后的差异蛋白质点,选取其中差异变化较大的蛋白点进一步做蛋白质谱分析。结果 2-DE分析显示两样品蛋白点主要分布在等电点4~9和分子量11~90 kD范围内,将所得的蛋白点结合其蛋白得率、浓度、储存蛋白含量进行比较,得到匹配的蛋白点数为732个。从中选取14个差异显著的蛋白点进行质谱分析,质谱结果显示所选取蛋白质点主要与物质代谢、能量转换及基因水平转录和翻译等生物学功能密切相关。结论 本研究为后期分析研究短乳杆菌DM9218在核苷酸代谢过程中蛋白的表达奠定了基础。     

近红外光谱技术快速检测原料乳中掺杂物

采用近红外光谱技术结合化学计量学方法,对原料乳中常见的2种掺杂物——大豆分离蛋白与植脂末进行定量分析研究。先通过不同光谱预处理方法结合偏最小二乘法（PLS）建模评价不同预处理方法的效果,结果表明通过平滑处理结合多元散射校正（MSC）进行光谱预处理效果最佳,大豆分离蛋白PLS定量模型相关系数（R2）与交叉验证均方差（RMSECV）分别为0.980 9、0.127 5,植脂末PLS模型分别为0.972 2、0.130 8。随后比较了不同建模方法的效果,结果发现：采用径向基神经网络（RBF）对大豆分离蛋白的建模效果最佳,R2为0.999 4,测试集均方根误差为0.003 1;采用广义回归神经网络（GRNN）方法对植脂末建模效果最佳,R2为0.998 9,测试集均方根误差为0.004 5。因此,合理结合近红外光谱技术与化学计量学方法可快速、准确检测原料乳中大豆分离蛋白和植脂末这2种掺杂物含量。     

原料乳加工过程中嗜冷菌研究进展

原料乳低温储藏期间,嗜冷菌大量繁殖,对乳制品质量和保质期构成极大威胁.特别是嗜冷菌产生的胞外蛋白酶、脂肪酶和磷脂酶等酶类能耐受巴氏杀菌和高温瞬时灭菌,水解牛奶中的蛋白质、脂肪和卵磷脂等营养物质.本文重点介绍嗜冷菌及其胞外产物对原料乳加工的影响和常见的快速分析检测方法,以期为乳品安全加工提供理论依据.     

不同微生物大鼠腹腔注射模型尿液蛋白组学的比较

不同的微生物都可以引起腹腔感染,文中尝试利用尿液来区分不同的微生物感染.通过在大鼠腹腔内分别注射大肠杆菌、金黄色葡萄球菌和白色念球菌建立3种模型,收集感染后0、12、36、72h的尿液,并使用液相色谱串联质谱技术(LC-MS/MS)对尿蛋白进行分析.与感染前相比,在大肠杆菌腹腔注射模型中共鉴定到69个差异蛋白,在金黄色...     

蛋白组学研究抗菌肽对BEL-7402细胞的作用

目的:采用蛋白组学研究家蝇抗菌肽cecropin对人肝癌BEL-7402细胞蛋白的影响,从蛋白质水平探讨抗菌肽抗肿瘤机制.方法:在测定肿瘤细胞生长指数的基础上,通过双向凝胶电泳分离差异蛋白,银染后进行图像分析,对表达差异2倍以上蛋白质点进行胶内酶解和MALDI-TOF-MS检测,获得肽质量指纹谱,应用Mascot搜索引擎在NCBI nr数据库中进行检索鉴定.结果:家蝇抗菌肽cecropin能够抑制BEL-7402细胞的生长,与对照组比较,抗菌肽处理组双向凝胶电泳共答定出12个差异表达蛋白点(上调蛋白6个,下调蛋白6个),大部分与细胞凋亡、细胞代谢、基因转录以及细胞骨架等相关.结论:这为深入研究抗菌肽抗肿瘤机制打下了基础.     

发酵中含氮类原料对保加利亚乳杆菌活菌数的影响

目的研究生产发酵过程中培养基含氮原料与发酵的相关性。方法实验通过对不同生产厂家三种原料进行理化指标检测,并通过正交试验,比较不同原料发酵后保加利亚乳杆菌发酵液活菌数。结果最佳条件为酪蛋白胨氨基氮含量高,酵母浸粉的炽灼残渣低,牛肉粉总氮含量高。结论经过相同原料不同生产厂家的配方发酵后的发酵液活菌数存在差异,其理化指标对发酵有一定影响。     

宏蛋白质组学——研究微生物群落基因表达的新技术

宏蛋白质组学是应用蛋白质组学技术对微生物群落进行研究的一项新技术,其定义为在特定的时间对微生物群落的所有蛋白质组成进行大规模鉴定。通过对宏蛋白质组学的研究策略、进展情况的综述、介绍,展望了宏蛋白组学在研究微生物群落基因表达中的应用前景。     

HBV相关肝癌组织中微生物宏蛋白质组特征分析

越来越多的证据表明微生物菌群和肝脏疾病有着密切联系,但是HBV相关肝细胞癌(hepatitis B virus(HBV)-related hepatocellular carcinoma,HCC)人群肝脏组织内的微生物菌群种类和数量仍不清楚.本研究对来自165个HCC人群的肝癌组织和对应癌旁组织的质谱数据进行宏蛋白质组...     

基于宏基因组测序技术揭示大泷六线鱼肠道微生物特征北大核心

对大泷六线鱼不同生长期肠道微生物进行分析。【目的】基于宏基因组学技术揭示其肠道微生物变化特征及其与营养的联系。【方法】对大泷六线鱼仔鱼、稚鱼和幼鱼肠道微生物样本进行HiSeq高通量测序,分析菌群结构,比较微生物群落的多样性,探究生长过程中肠道微生物的相互演替及功能关系。【结果】门水平上,鱼肠道微生物在生长过程中优势菌门变形菌门(Proteobacteria)递减,而厚壁菌门(Firmcutes)递增;属水平上,仔鱼期的弧菌属(Vibrio)(37.8%)、稚鱼期的发光杆菌属(Photobacterium)(77.8%)、幼鱼期的乳酸菌属(Lactococcus)(42.5%)占优势,微生物群落组成发生显著变化;且仔鱼期的多样性高,幼鱼期的丰富度高;物种差异也呈现着与生长特征的相关性,幼鱼期差异标志物是厚壁菌门、芽孢杆菌纲(Bacilli)、乳酸杆菌目(Lactobacillales)、链球菌科(Streptococcaceae)、乳球菌属(Lactococcus)和乳酸乳球菌(Lactococcus lactis);稚鱼期差异标志物是发光菌属、托鲁尼发光菌(Photobacterium toruni);仔鱼期差异标志物是Phaeobacter inhibens、Colwellia aestuarii和Colwellia polaris等。宏基因组功能水平分析显示,KEGG数据统计代谢功能占优势,随生长呈现递增趋势,鱼肠道微生物群在碳水化合物代谢、氨基酸代谢、核苷酸代谢、能量代谢,以及辅助因子和维生素代谢中起着重要作用;从蛋白注释功能上也呈现了类似的结果,碳水化合物代谢(3350)和氨基酸代谢(2424)占代谢通路主要组成部分。功能差异分析表明,随着生长变化,微生物功能逐渐适应机体和环境需求,稚鱼期差异主要体现在能量代谢和糖降解功能;仔鱼期差异显著的是细胞的生长、死亡和凋亡功能,主要体现在光合作用方面;幼鱼期主要体现是二级代谢物的生物合成,其次是糖酵解和糖异生等碳水化合物代谢等。【结论】大泷六线鱼仔、稚、幼不同生长期肠道微生物结构存在显著差异,生长发育改变肠道微生物菌群的功能,采用差异物种和差异功能综合判定生长所需的营养,有助于提高养殖效益,为绿色健康生态养殖提供理论基础。     

宏基因组学:土壤微生物研究的新策略

土壤中多数微生物不可培养,这限制了微生物资源的开发利用。宏基因组学方法在开发和利用不可培养微生物资源方面有巨大潜力,可以将其运用到土壤微生物学研究中。对土壤宏基因组DNA的提取、宏基因组文库的构建和筛选等方面的研究现状和进展进行了简要综述。     

A comparison of methods used to extract bacterial DNA from raw milk and raw milk cheese

Aims: In this study, we compare seven different methods which have been designed or modified to extract total DNA from raw milk and raw milk cheese with a view to its subsequent use for the PCR of bacterial DNA. Materials and Results: Seven extraction methods were employed to extract total DNA from these foods, and their relative success with respect to the yield and purity of the DNA isolated, and its quality as a template for downstream PCR, was compared. Although all of the methods were successful with respect to the extraction of DNA naturally present in cheese, they varied in their relative ability to extract DNA from milk. However, when milk was spiked with a representative Gram‐positive (Listeria monocytogenes EGDe) or Gram‐negative (Salmonella enterica serovar Typhimurium LT2) bacterium, it was established that all methods successfully extracted DNA which was suitable for subsequent detection by PCR. Conclusions: Of the seven approaches, the PowerFood? Microbial DNA Isolation kit (MoBio Laboratories Inc.) was found to most consistently extract highly concentrated and pure DNA with a view to its subsequent use for PCR‐based amplification and also facilitated accurate detection by real‐time quantitative PCR. Significance and Impact of the Study: Accurately assessing the bacterial composition of milk and cheese is of great importance to the dairy industry. Increasingly, DNA‐based technologies are being employed to provide an accurate assessment of this microbiota. However, these approaches are dependent on our ability to extract DNA of sufficient yield and purity. This study compares a number of different options and highlights the relative success of these approaches. We also highlight the success of one method to extract DNA from different microbial populations as well as DNA which is suitable for real‐time PCR of microbes of interest, a challenge often encountered by the food industry.     

Bacterial spores in silage and raw milk

Spore-forming bacteria can survive food-processing treatments. In the dairy industry, Bacillus and Clostridium species determine the shelf-life of a variety of heat-treated milk products, mainly if the level of post-process contamination is low. In order to minimize problems caused by bacterial spores in foods and food production processes a chain management approach, from raw materials, ingredients and environmental sources to final product storage conditions, is most effective. Silage is considered to be a significant source of contamination of raw milk with spores. PCR-RAPD fingerprinting and heat resistance studies of populations of aerobic spore-formers isolated from grass and maize silage and from raw milk confirmed this assumption. Prevention of outgrowth of aerobic spores in silage will contribute to reduction of the total spore load of raw milk. Therefore, it is important that the silage fermentation process is controlled. Application of cultures of lactic acid bacteria or chemical additives can aid silage fermentation and improve aerobic stability. This revised version was published online in August 2006 with corrections to the Cover Date.     

Determining the source of Bacillus cereus and Bacillus licheniformis isolated from raw milk, pasteurized milk and yoghurt

Aims:  Strain-specific detection of Bacillus cereus and Bacillus licheniformi s in raw and pasteurized milk, and yoghurt during processing.
Methods and Results:  Randomly selected isolates of Bacillus spp. were subjected to PCR analysis, where single primer targeting to the repetitive sequence Box elements was used to fingerprint the species. The isolates were separated into six different fingerprint patterns. The results show that isolates clustered together at about the 57% similarity level with two main groups at the 82% and 83% similarity levels, respectively. Contamination with identical strains both of B. cereus and B . licheniformis in raw and pasteurized milk was found as well as contaminated with different strains (in the case of raw milk and yoghurt/pasteurized milk and yoghurt). Several BOX types traced in processed milk samples were not discovered in the original raw milk.
Conclusions:  BOX-PCR fingerprinting is useful for characterizing Bacillus populations in a dairy environment. It can be used to confirm environmental contamination, eventually clonal transfer of Bacillus strains during the technological processing of milk.
Significance and Impact of the Study:  Despite the limited number of strains analysed, the two Bacillus species yielded adequately detectable banding profiles, permitting differentiation of bacteria at the strain level and showing their diversity throughout dairy processing.     

Detection of enterotoxigenic Staphylococcus aureus isolates in raw milk cheese

AIM: To develop an easy, rapid and efficient DNA extraction procedure for Staphylococcus aureus detection with a low number of steps and removing completely the PCR inhibitors, applicable to raw milk cheese samples, and to compare phenotypical and genotypical method to detect Staph. aureus isolates and staphylococcal enterotoxins (SEs) production. METHODS AND RESULTS: A total of 33 bovine and caprine raw milk cheese samples were analysed by means of both classic microbiological and molecular techniques. All samples were positive for Staph. aureus contamination. The DNA extraction protocol optimized was found to achieve a detection limit of 100 CFU g(-1) for Staph. aureus. None of the samples tested with immunological assays contained SEs but in 14 of 33 samples a mixture of se positive (sea, sec, sed, seg, sel, sej) isolates were identified. CONCLUSIONS: Staphylococcus aureus is a food-borne pathogen mainly detected in finished dairy products. The rapid and efficient detection of Staph. aureus isolates from dairy products is essential for consumer safety. The direct detection of pathogens from food is possible with careful attention to sample preparation and nucleic acid amplification optimization. SIGNIFICANCE AND IMPACT OF THE STUDY: This study shows that raw milk cheese samples can be tested for Staph. aureus contamination with a rapid, simple and reproducible procedure.     

Description of a new species, Bifidobacterium crudilactis sp. nov., isolated from raw milk and raw milk cheeses

A new Bifidobacterium species is described based on the study of ten Gram-positive strains with fructose-6-phosphate phosphoketolase activity. They are part of a phenotypic group comprising 141 strains isolated from raw milk and raw milk cheeses in French raw milk cheese factories. This group was separated by a numerical analysis based on API 50CH, API 32A tests and growth at 46 degrees C. A strong similarity of 16S rRNA sequences (99.8%) was shown between strain FR62/b/3(T) and Bifidobacterium psychraerophilum LMG 21775(T). However, low DNA-DNA relatedness was observed between their DNAs (31%). The new isolates are able to grow at low temperatures (all ten strains up to 5 degrees C) and strain FR62/b/3(T) grows under aerobic conditions, as does B. psychraerophilum. However, contrary to B. psychraerophilum, they do not ferment L-arabinose, D-xylose, arbutin or melezitose, but they do acidify lactose. The DNA G+C content of FR62/b/3(T) is 56.4mol%. Therefore, the name Bifidobacterium crudilactis sp. nov. is proposed, with its type strain being FR62/b/3(T) (=LMG 23609(T)=CNCM I-3342(T)).     

Identification of lactic acid bacteria in Moroccan raw milk and traditionally fermented skimmed milk 'lben'

Aims:  To identify lactic acid bacteria (LAB) present in Moroccan dairy products to establish and preserve their microbial species diversity.
Methods and Results:  Thirty-seven samples were collected from different farms. A total of 146 LAB were isolated and subjected to (GTG)₅-PCR analysis. Comparison of the profiles with data available at the Moroccan Coordinated Collections of Micro-organisms allowed identification of 85 isolates. The remaining 61 were subjected to SDS-PAGE analysis of whole cell proteins. Comparison of the profiles with data available at the Belgian Coordinated Collections of Micro-organisms allowed identification of 43 isolates. Several of the remaining 18 isolates exhibited identical protein electrophoretic fingerprints. Therefore, eight representatives of them were subjected to partial pheS gene sequencing which allowed identification of all remaining isolates. In raw milk, six genera were found while in 'lben', three were found. This is the first report of Leuconostoc kimchii in dairy products.
Conclusions:  LAB diversity was established using a stepwise polyphasic identification approach. It used the expertise of both research bodies involved in this study and proved to be cost-effective for the identification of all isolates.
Significance and Impact of the Study:  To establish LAB diversity in Moroccan dairy products which could be a source of strains with specific properties.     

Degradation of staphylococcal enterotoxin A by a Pseudomonas aeruginosa isolate from raw milk

Recently, we found that staphylococcal enterotoxin A (SEA)-producing Staphylococcus aureus strains produced SEA in raw milk with microbial contaminants at high temperatures like 40 °C only. Moreover, the concentration of SEA produced in raw milk gradually decreased after the peak. The reason(s) for SEA degradation in raw milk was studied in this study. Degradation of SEA spiked in raw milk was observed at 40 °C, but not at 25 °C. A Pseudomonas aeruginosa isolate from raw milk degraded SEA spiked in broth at 40 °C. A sample partially purified with a chromatographic method from culture supernatant of the isolate degraded SEA. Two main proteolytic bands were observed in the sample by zymographic analysis with casein. These results suggested that the SEA in raw milk might be degraded by a protease(s) produced by the P. aeruginosa isolate. This finding might be the first report on SEA degradation by a proteolytic enzyme(s) derived from Pseudomonas bacteria to our knowledge.     

Microbiological quality of raw milk produced in Estonia

Aims: The microbial quality of farm bulk‐tank raw milk produced in Estonia during years 2004–2007 was investigated. Methods and Results: Bulk‐tank milk samples were analysed for lactic acid bacteria count (LABC), psychrotrophic bacteria count (PBC), aerobic spore‐forming bacteria count (ASFBC), total bacterial counts using BactoScan and somatic cell count (SCC) using Fossomatic. Randomly selected psychrotrophic isolates were subjected to 16S–23S PCR‐ribotyping. LABC remained below 10⁴ CFU ml^?1 in most samples, while psychrotrophic micro‐organisms dominated in 60% of farms. PBC ranged from 4·2 × 10² to 6·4 × 10⁴ CFU ml^?1, and ASFBC varied from 5 to 836 CFU ml^?1. Conclusions: In general, the microbiological quality of the farm bulk‐tank milk was good – more than 91% of samples contained <50 000 CFU ml^?1, and SCC in the majority of samples did not exceed the internationally recommended limits. Genus Pseudomonas spp. was the dominating spoilage flora with Pseudomonas fluorescens as the prevailing species. Significance and Impact of the Study: Specific bacterial groups (LABC, PBC and ASFBC), not analysed routinely by dairies, were determined in bulk‐tank raw milk of numerous dairy farms during 4‐year period. Based on the survey, dairy plants can better control their supply chains and select farms (milk) for the production of specific products, i.e. milk with low PBC and high LABC for cheesemaking.     

Optimized enrichment for the detection of Escherichia coli O26 in French raw milk cheeses

Aims: Our main objective was to optimize the enrichment of Escherichia coli O26 in raw milk cheeses for their subsequent detection with a new automated immunological method. Methods and Results: Ten enrichment broths were tested for the detection of E. coli O26. Two categories of experimentally inoculated raw milk cheeses, semi‐hard uncooked cheese and ‘Camembert’ type cheese, were initially used to investigate the relative efficacy of the different enrichments. The enrichments that were considered optimal for the growth of E. coli O26 in these cheeses were then challenged with other types of raw milk cheeses. Buffered peptone water supplemented with cefixim–tellurite and acriflavin was shown to optimize the growth of E. coli O26 artificially inoculated in the cheeses tested. Despite the low inoculum level (1–10 CFU per 25 g) in the cheeses, E. coli O26 counts reached at least 5·10⁴ CFU ml^?1 after 24‐h incubation at 41·5°C in this medium. Conclusions: All the experimentally inoculated cheeses were found positive by the immunological method in the enrichment broth selected. Significance and Impact of the Study: Optimized E. coli O26 enrichment and rapid detection constitute the first steps of a complete procedure that could be used in routine to detect E. coli O26 in raw milk cheeses.