沙门氏菌和单增李斯特菌诱导性耐酸响应机制的研究进展

沙门氏菌和单增李斯特菌被认为是肉制品中最重要的食源性致病菌。它们在弱酸环境下会发生强烈的诱导性耐酸响应,同时诱导产生高毒、耐酸、耐渗透压的高危菌株,是影响消费者健康安全的重大隐患。本文主要从沙门氏菌和单增李斯特菌产生诱导耐酸的发现过程、诱导耐酸响应的危害、产生诱导耐酸的影响因素方面进行概述,进一步从pH值稳态系统、应激蛋白分子的调控及细胞膜组成和流动性调控的角度分析了产生诱导耐酸响应的分子机制。

The Mechanisms of Acid Tolerance Response of Salmonella and Listeria monocytogenes: A Review

Salmonella and Listeria monocytogenes are considered as the major foodborne pathogens in meat products. Both pathogens can develop a strong tolerance response to a weakly acidic environment inducing high toxicity and resistance to acid and osmotic pressure, which poses potential health hazards to consumers. In this article, we mainly review the history of the discovery of the acid tolerance response (ATR) of Salmonella and Listeria monocytogenes, the hazards of ATR and the factors affecting its development. Furthermore, we elucidate the molecular mechanism of ATR based on intracellular pH modulation, stress proteins and cell membrane composition and fluidity.