【摘要】：金黃色葡萄球菌食物中毒是一種由于食物污染有產(chǎn)腸毒素金黃色葡萄球菌而引起的毒素型食物中毒。近年國(guó)內(nèi)外學(xué)者研究表明，理論上推斷的容易造成金黃色葡萄球菌食物中毒的發(fā)酵牛肉卻存在金黃色葡萄球菌食物中毒缺失現(xiàn)象，本論文對(duì)發(fā)酵牛肉金黃色葡萄球菌食物中毒機(jī)制機(jī)制進(jìn)行探討，可豐富金黃色葡萄球菌源食物中毒預(yù)防理論研究，對(duì)于金黃色葡萄球菌源食物中毒預(yù)防新技術(shù)研究具有重大的實(shí)用價(jià)值和重要的理論意義。 本實(shí)驗(yàn)研究按照發(fā)酵牛肉傳統(tǒng)加工工藝，在發(fā)酵牛肉加工原料肉中接種產(chǎn)腸毒素金黃色葡萄球菌(Staphylococcus aureus)和植物乳桿菌(L. plantarum)、戊糖片球菌(P. pentosaceus)組合的復(fù)合發(fā)酵劑，并以不接種發(fā)酵劑的發(fā)酵牛肉作為對(duì)照，研究發(fā)酵牛肉在加工過(guò)程以及貯藏階段金黃色葡萄球菌及其腸毒素的變化規(guī)律，分析影響金黃色葡萄球菌及其腸毒素的主要因素，并研究了在培養(yǎng)基條件下發(fā)酵劑菌株植物乳桿菌和戊糖片球菌及各種柵欄因子對(duì)金黃色葡萄球菌及其腸毒素的影響，對(duì)植物乳桿菌和戊糖片球菌抑制金黃色葡萄球菌的機(jī)理進(jìn)行了初步研究。研究結(jié)果表明： 1．發(fā)酵牛肉加工過(guò)程中，自然發(fā)酵牛肉中沒(méi)有金黃色葡萄球菌及其腸毒素；接種發(fā)酵劑和金黃色葡萄球菌的發(fā)酵牛肉中金黃色葡萄球菌呈現(xiàn)先上升然后快速下降趨勢(shì)，但金黃色葡萄球菌腸毒素為陰性；接種金黃色葡萄球菌的發(fā)酵牛肉中金黃色葡萄球菌及其腸毒素都顯著高于接種發(fā)酵劑的發(fā)酵牛肉（P0.05）。發(fā)酵劑植物乳桿菌和戊糖片球菌對(duì)金黃色葡萄球菌有很強(qiáng)的抑制作用。 2．發(fā)酵牛肉在貯藏階段，自然發(fā)酵牛肉中不含有金黃色葡萄球菌且腸毒素表現(xiàn)為陰性，接種金黃色葡萄球菌的發(fā)酵牛肉中金黃色葡萄球菌數(shù)量和腸毒素含量呈下降趨勢(shì)，接種發(fā)酵劑和金黃色葡萄球菌的發(fā)酵牛肉中金黃色葡萄球菌含量快速降低。 3．在培養(yǎng)基條件下，低溫對(duì)于金黃色葡萄球菌及其腸毒素有明顯的抑制作用，而食鹽含量、pH值對(duì)金黃色葡萄球菌生長(zhǎng)及其腸毒素產(chǎn)生影響不顯著。 4．植物乳桿菌和戊糖片球菌對(duì)金黃色葡萄球菌有抑制作用，且植物乳桿菌對(duì)金黃色葡萄球菌的抑制作用更強(qiáng)。植物乳桿菌和戊糖片球菌的代謝產(chǎn)物中對(duì)金黃色葡萄球菌有抑制作用的活性物質(zhì)主要是有機(jī)酸、細(xì)菌素和過(guò)氧化氫等，均具有良好地?zé)岱�(wěn)定性，，且植物乳桿菌的抑菌活性物質(zhì)對(duì)胰蛋白酶、蛋白酶K不敏感，對(duì)胃蛋白酶敏感；戊糖片球菌代謝產(chǎn)物對(duì)胰蛋白酶、蛋白酶K、胃蛋白酶均不敏感。
[Abstract]:Staphylococcus aureus food poisoning is a toxic food poisoning caused by food contamination with enterotoxin-producing staphylococcus aureus. In recent years, scholars at home and abroad have shown that there is a lack of staphylococcus aureus food poisoning in fermented beef which is easy to cause staphylococcus aureus food poisoning. In this paper, the mechanism of food poisoning of fermented beef staphylococcus aureus was discussed, which could enrich the theoretical study on prevention of food poisoning caused by Staphylococcus aureus. It is of great practical value and important theoretical significance for the study of new techniques for prevention of food poisoning caused by S. aureus. In this experiment, according to the traditional processing technology of fermented beef, the fermented beef was inoculated with the combined fermentative agent of S.aureus (Staphylococcus aureus) and (P. pentosaceus) of Lactobacillus botanica (L. plantarum), pentose. The changes of staphylococcus aureus and its enterotoxin in fermented beef during processing and storage were studied, and the main factors affecting staphylococcus aureus and its enterotoxin were analyzed. The effects of Lactobacillus plantarum and Streptococcus pentose and various palisade factors on staphylococcus aureus and its enterotoxin were studied under the condition of culture medium. The mechanism of inhibition of Staphylococcus aureus by Lactobacillus botanica and Pectinococcus pentose was studied. The results showed that: 1. There was no staphylococcus aureus and its enterotoxin in naturally fermented beef during the process of fermented beef; Staphylococcus aureus in fermented beef inoculated with starter and staphylococcus aureus first increased and then decreased rapidly, but staphylococcus aureus enterotoxin was negative. Staphylococcus aureus and its enterotoxin in fermented beef inoculated with Staphylococcus aureus were significantly higher than those in fermented beef inoculated with starter (P0.05). The fermentative agents Lactobacillus plantarum and Streptococcus pentose have a strong inhibitory effect on Staphylococcus aureus. 2. When fermented beef was stored, there was no staphylococcus aureus in naturally fermented beef and enterotoxin was negative, but the number of staphylococcus aureus and enterotoxin content in fermented beef inoculated with Staphylococcus aureus showed a decreasing trend. The content of Staphylococcus aureus in fermented beef inoculated with starter and Staphylococcus aureus decreased rapidly. 3. Under medium conditions, low temperature could inhibit staphylococcus aureus and its enterotoxin obviously, but salt content and pH value had no significant effect on the growth and enterotoxin production of Staphylococcus aureus. 4. Lactobacillus plantarum and Streptococcus pentose have inhibitory effect on staphylococcus aureus, and Lactobacillus botanica has stronger inhibitory effect on staphylococcus aureus. Among the metabolites of Lactobacillus plantarum and Streptococcus pentose, the active substances which have inhibitory effect on Staphylococcus aureus are mainly organic acid, bacteriocin and hydrogen peroxide, all of which have good geothermal stability. The antibacterial active substance of Lactobacillus botanica was not sensitive to trypsin and protease K, but sensitive to pepsin. The metabolites of Streptococcus pentose were not sensitive to trypsin, protease K and pepsin.
【學(xué)位授予單位】：中國(guó)農(nóng)業(yè)科學(xué)院
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2012
【分類(lèi)號(hào)】：R155.3

【參考文獻(xiàn)】

相關(guān)期刊論文 前10條

1 陳靜;張玉蒼;何連芳;;乳酸菌產(chǎn)細(xì)菌素的研究進(jìn)展及其應(yīng)用前景[J];安徽農(nóng)業(yè)科學(xué);2011年04期

2 肖蓉,徐昆龍,劉旭川;云南黃牛干巴(臘牛肉)中細(xì)菌的分離與鑒定[J];黃牛雜志;1998年03期

3 王營(yíng);于宏偉;郭潤(rùn)芳;賈英民;;金黃色葡萄球菌腸毒素基因分布的研究[J];河北農(nóng)業(yè)大學(xué)學(xué)報(bào);2010年05期

4 任天紅;劉景武;付素蘭;;金黃色葡萄球菌腸毒素檢測(cè)方法的應(yīng)用及進(jìn)展[J];河北醫(yī)藥;2008年08期

5 肖蓉,徐昆龍,王學(xué)英;云南牛干巴(臘牛肉)中真菌的分離與鑒定初報(bào)[J];農(nóng)牧產(chǎn)品開(kāi)發(fā);1997年01期

6 張雅琪;劉建學(xué);羅登林;李佩艷;徐寶成;鐘先鋒;辛莉;;食品中金黃色葡萄球菌檢測(cè)方法的研究進(jìn)展[J];農(nóng)產(chǎn)品加工(學(xué)刊);2009年09期

7 馮秀娟;劉成國(guó);黃天柱;;發(fā)酵香腸發(fā)酵劑的研究進(jìn)展[J];農(nóng)產(chǎn)品加工(學(xué)刊);2011年07期

8 趙麗華;靳燁;馬長(zhǎng)偉;楊帆;鐘智敏;栗麗萍;;羊肉發(fā)酵干香腸在加工和貯藏過(guò)程中理化性質(zhì)變化研究[J];內(nèi)蒙古農(nóng)業(yè)大學(xué)學(xué)報(bào)(自然科學(xué)版);2010年04期

9 金世琳;不需解凍的冷凍與中間水分食品[J];冷飲與速凍食品工業(yè);2002年01期

10 K.INCZE ,張榮強(qiáng);發(fā)酵干燥肉制品[J];肉類(lèi)工業(yè);1994年05期

相關(guān)博士學(xué)位論文 前1條

1 黃艾祥;云南干腌火腿品質(zhì)特征形成與微生物作用研究[D];西南大學(xué);2006年

相關(guān)碩士學(xué)位論文 前5條

1 馬曉燕;牛肉發(fā)酵過(guò)程中優(yōu)勢(shì)微生物的分離鑒定及應(yīng)用研究[D];河北農(nóng)業(yè)大學(xué);2004年

2 馬菊;干腌牛肉中金黃色葡萄球菌生長(zhǎng)規(guī)律及其抑菌因素研究[D];內(nèi)蒙古農(nóng)業(yè)大學(xué);2007年

3 黃丹;乳源性金黃色葡萄球菌耐藥及產(chǎn)腸毒素特性研究[D];內(nèi)蒙古農(nóng)業(yè)大學(xué);2008年

4 劉艷姿;乳酸菌的生理功能特性及應(yīng)用的研究[D];燕山大學(xué);2010年

5 王營(yíng);金黃色葡萄球菌及其腸毒素基因分布的研究[D];河北農(nóng)業(yè)大學(xué);2010年

本文編號(hào)：2467209