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研究生:鄭心怡
研究生(外文):Hsin-Yi Cheng
論文名稱:酸馴化處理對大腸桿菌O157:H7在一些酸性食品中及環境壓力下存活之影響
論文名稱(外文):Survival of Acid-adapted Escherichia coli O157:H7 in Some Acid Foods and Subsequent Environmental Stress
指導教授:周正俊周正俊引用關係
指導教授(外文):Cheng-Chun Chou
學位類別:碩士
校院名稱:國立臺灣大學
系所名稱:食品科技研究所
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:1999
畢業學年度:87
語文別:中文
論文頁數:78
中文關鍵詞:出血性大腸桿菌O157:H7酸馴化耐酸性反應酸鹼恆穩狀態酸震蛋白質
外文關鍵詞:Escherichia coli O157:H7Acid adaptationAcid tolerance responsepH homeostasisAcid shock proteins
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本研究乃試圖比較不同E. coli O157:H7菌株在不同條件下之酸馴化效應,並了解酸馴化對E. coli O157:H7在後續環境 ( 有機酸、溫度、食鹽 ) 壓力及酸性食品中之存活情形。
結果顯示,經不同酸馴化時間處理之E. coli O157:H7 ATCC 43889、ATCC 43895及Strain 933暴露於pH 3.0、4.0及5.0之生理食鹽水中,其存活率皆隨著暴露時間之延長而降低,其中又以經酸馴化4小時之菌體,較其他馴化時間處理者及未經酸馴化之菌體有最高之存活率。所測試之三株菌株中,以ATCC 43889耐酸性能力之提升最為明顯。
將酸馴化4小時之E. coli O157:H7 ATCC 43889、ATCC 43895及Strain 933暴露於0.85 % 之生理食鹽水,相較於未經馴化處理者其存活率無顯著之差異,當菌株分別暴露於含乳酸、丙酸及醋酸之食鹽溶液時,經過酸馴化之菌體,對於三種有機酸的抗性皆較未經馴化之菌體更高。其中以ATCC 43889菌株,對不同有機酸所提高之耐酸性最顯著。
接種酸馴化或未酸馴化E. coli O157:H7於市售之芒果汁 ( pH 3.2 ) 或 蘆筍汁 ( pH 3.6 ) 飲料中,並分別貯存於7或25 ℃下。結果發現,不論貯存於何種溫度下,經酸馴化之菌體其存活率皆高於未經馴化處理者。此外,無論經過酸馴化與否,在低溫貯存下,果汁中菌體之存活時間皆較貯存於室溫者長。然而當接種於稀釋發酵乳飲料─養樂多 ( pH 3.6 ) 或低脂酸凝酪 ( pH 3.9 ) 中,並置於7 ℃下貯存時,酸馴化菌體之存活率卻較未經馴化者低。
This study was conducted to evaluate the effect of various acid-adaptation treatments on the survival of the acid-adapted cells of various E. coli O157:H7 strains in the subsequent environmental stress ( organic acids, saline solution ) and acidic foods.
After exposure to saline solution with pH 3.0, 4.0 and 5.0, the survival of the acid-adapted cells of E. coli O157:H7 ATCC43889, ATCC 43895 and strain 933 decreased as the exposure time increased. It was noted that cells subjected to 4-hr acid-adaptation exhibited the highest percentage of survival. Among the three E. coli O157:H7 strains tested, E. coli O157:H7 ATCC 43889 showed the largest increase in its acid tolerance after acid- adaptation.
Exposed to 0.85 % saline solution, no significant difference in the survival was noted between the control and the acid-adapted cells of E. coli O157:H7. However, the acid- adapted E. coli O157:H7 had a higher acid tolerance than the non-acid-adapted cells when they were exposed to saline solution ( pH 3.0 ) containing various organic acid. The increase of acid tolerance was most significant with the acid-adapted cells of E. coli O157:H7 ATCC 43889.
Acid-adapted or non-acid-adapted cells of E. coli O157:H7 were inoculated into commercial mango juice ( pH 3.2 ) or asparagus juice ( pH 3.6 ) and stored at 7 or 25 ℃. Regardless of storage temperatures, a significantly higher surviving rate was noted with the acid-adapted cells than the non-acid-adapted cells in these fruit juice drinks during the storage period. Besides, the surviving rate of both acid-adapted and non-acid-adapted cells were higher in these fruit juice drinks when stored at low temperature ( 7 ℃) than at room temperature ( 25 ℃). However, when Yakult, a diluted fermented milk drink ( pH 3.6 ) and the low-fat yogurt ( pH 3.9 ) were inoculated with the acid-adapted or non-acid-adapted cells of E. coli O157:H7 and were stored at 7 ℃, it was found that the surviving rate of the acid-adapted cells were less than the non-acid-adapted cells during the storage period.
中文摘要英文摘要
壹、前言 1
貳、文獻整理 3
(壹)、大腸桿菌 O157:H7 ( Escherichia coli O157:H7 ) 3
一、細菌特性 5
二、疾病性狀 7
三、傳播媒介 8
四、致病性 10
五、影響E. coli O157:H7 生長及存活之因子 10
(1)溫度 10
(2)pH值及有機酸 11
(3)抑菌性物質 13
a. 乳酸菌所產生之抑菌物質 13
b. 食鹽 15
(貳)、酸馴化反應 16
一、酸馴化之機制 17
二、酸馴化對菌體之影響 21
三、酸馴化菌體在酸性食品中及環境壓力下存活之情形 21
(1)酸馴化菌體在酸性食品中存活之情形 21
(2)酸馴化菌體在一些環境壓力下存活之情形 23
參、材料與方法 25
(壹)實驗材料 25
一、菌種 25
二、培養基與藥品 25
(一)培養基 25
(二)藥品 25
(三)發酵乳製品與果汁飲料 26
(貳)、實驗方法 27
一、菌種之保存及更新 27
二、菌株之活化與接種源之製備 27
三、E. coli O157:H7 之酸馴化處理 28
四、酸馴化時間對E. coli O157:H7 耐酸性影響之試驗 28
五、酸馴化E. coli O157:H7 在不同有機酸中之存活 28
六、酸馴化E. coli O157:H7 在10 % 食鹽溶液中之存活 29
七、酸馴化E. coli O157:H7 在果汁飲料及發酵乳製品中之
存活 29
八、E. coli O157:H7 菌數之測定 30
九、統計分析 30
肆、結果與討論 31
一、酸馴化時間對不同E. coli O157:H7 菌株耐酸性之影響 31
二、酸馴化E. coli O157:H7 在不同有機酸中之存活 36
三、酸馴化E. coli O157:H7 在10 % 食鹽下之存活 45
四、酸馴化處理與貯存溫度對E. coli O157:H7 在果汁飲料中存
活之影響 47
五、酸馴化處理對E. coli O157:H7 在發酵乳製品中存活之影響
54
伍、結論 60
陸、參考文獻 62
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