热胁迫下沙门菌细胞结构和特性变化研究进展

沙门菌(Salmonella)是一种非常重要的食源性致病菌。由于食品基质的保护作用,有些沙门菌可以抵抗热胁迫而存活下来。存活细胞往往因为热胁迫或应激而导致细胞结构、生理特性、基因及蛋白表达发生变化,并会进一步对食品原料和加工环境造成持续污染。本文主要综述沙门菌在热胁迫前后细胞形态、菌体组分、细胞壁和细胞膜结构等方面的变化,结合基因和蛋白表达改变,探讨沙门菌在热胁迫下引起的热休克反应、抗逆性和致病性分子机制。

Changes of cell structure and characteristics of Salmonella under heat stress: a review

Salmonella is one of the most important foodborne pathogens. Due to food matrix protection, some Salmonella can survive from heat stress. However, the bacterial cell structure, physiological characteristics, gene and protein expression commonly varied because of heat stress and/or cell response, and subsequently, these survived cells can continuously contaminate the raw food materials and processing environment. In this paper, the changes of cell morphology, cell components, cell wall and cell membrane structure of Salmonella before and after heat stress were summarized. Meanwhile, the molecular mechanism of DNA damage, heat shock response, stress resistance and pathogenicity caused by the survived Salmonella under heat stress was discussed based on gene and protein expression.