常见消毒储存条件的细菌活的非可培养状态诱导与复苏研究进展

Research progress on the induction and resuscitation of viable but non cultivable state bacteria in common sterilization and storage conditions

中文关键词:  饮用水  乳制品  肉制品  活的非可培养状态(VBNC)  诱导  复苏

英文关键词:Drinking water  Dairy products  Meat products  Living non cultivable state (VBNC)  Induce  recovery

中文摘要:

      活的非可培养状态(Viable but nonculturable state, VBNC)是某些细菌在不良环境胁迫下的一种生存策略,在一定的条件下,进入VBNC状态的细菌可以复苏,重新恢复可培养的能力,致病菌也会恢复其致病性。由于微生物培养法和常规分子生物学手段都无法检测到VBNC状态细菌,因此容易对食品安全和公共卫生形成潜在威胁。本文首先简要阐述了VBNC状态细菌的最新研究进展,揭露出VBNC状态细菌的风险和威胁；其次系统介绍了VBNC状态细菌的形成和复苏机制,重点总结了在水、乳制品和肉制品这三种基质中自然存在的细菌被诱导进入VBNC状态细菌的条件,以及VBNC状态细菌复苏的条件和方法。了解细菌在水和食品基质中进入VBNC状态的条件范围能够指导食品加工处理过程中如何避免VBNC状态细菌的产生,对于水和食品的安全风险防控具有重要意义。

英文摘要:

      Viable but non cultivable state (VBNC) is a survival strategy for certain bacteria under adverse environmental stress. Bacteria that enter the VBNC stage can recover and become cultivable again in specific circumstances. The use of conventional methods cannot detect VBNC state bacteria, thus posing a safety hazard. This article initially describes in brief the most recent developments in the study of VBNC state bacteria, outlining their dangers and threats. Secondly, the system detailed how VBNC state bacteria form and recover, primarily focusing on three substrates: water, dairy products and meat products. Summarized the circumstances under which VBNC state bacteria are induced in these substrates, together with the circumstances and techniques for VBNC state bacteria recovery. Understanding the range of conditions for bacteria to enter VBNC state in water and food substrates can guide how to avoid the production of VBNC state bacteria in food processing, which is of great significance for the safety risk prevention and control of VBNC state bacteria in water and food.