【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，本論文對發(fā)酵牛肉金黃色葡萄球菌食物中毒機制機制進(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)研究具有重大的實用價值和重要的理論意義。 本實驗研究按照發(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)酵牛肉作為對照，研究發(fā)酵牛肉在加工過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金黃色葡萄球菌及其腸毒素的影響，對植物乳桿菌和戊糖片球菌抑制金黃色葡萄球菌的機理進(jìn)行了初步研究。研究結(jié)果表明： 1．發(fā)酵牛肉加工過程中，自然發(fā)酵牛肉中沒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，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金黃色葡萄球菌有很強的抑制作用。 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，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值對金黃色葡萄球菌生長及其腸毒素產(chǎn)生影響不顯著。 4．植物乳桿菌和戊糖片球菌對金黃色葡萄球菌有抑制作用，且植物乳桿菌對金黃色葡萄球菌的抑制作用更強。植物乳桿菌和戊糖片球菌的代謝產(chǎn)物中對金黃色葡萄球菌有抑制作用的活性物質(zhì)主要是有機酸、細(xì)菌素和過氧化氫等，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)對胰蛋白酶、蛋白酶K不敏感，對胃蛋白酶敏感；戊糖片球菌代謝產(chǎn)物對胰蛋白酶、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】：中國農(nóng)業(yè)科學(xué)院
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2012
【分類號】：R155.3

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