食源性致病菌活的不可培养状态诱导、复苏及检测的研究进展
摘要： 细菌活的不可培养（viable but nonculturable，VBNC）状态是指细菌受到不良环境因素胁迫时，失去在常规培养基上生长繁殖能力的一种状态，进入VBNC状态的细菌通常仍具有新陈代谢活性，且保持具有致病性和毒性的能力。VBNC状态细菌在适合条件下可复苏并恢复到能够正常培养的状态，存在潜在的食品安全风险。本文首先对细菌尤其是食源性致病菌进入VBNC状态后的形态、生理生化、生物大分子等特征进行了全面介绍；其次总结了可导致细菌进入VBNC状态的各种诱因，常见因素包括不适宜细菌生存的温度和pH值；概括了实验室中建立的VBNC状态细菌可复苏的条件，其中充足的营养是VBNC复苏不可或缺的因素；最后论述了检测VBNC状态细菌的主要方法，包括分子生物学法、流式细胞术、光学显微镜法等，其中分子生物学法因具有准确、快速、灵敏度高的优势，在VBNC状态细菌检测方面得到了广泛的应用。本文通过总结VBNC状态细菌的特征、影响因素、复苏条件以及检测方法，对食品生产、加工、保藏过程中食源性致病菌VBNC状态的防控提供了参考，为进一步开展食源性致病菌VBNC状态培养、复苏及检测方法研究提供更多思路。
关键词: 食源性致病菌；活的不可培养状态；诱导因素；复苏条件；检测方法
Abstract: The viable but nonculturable (VBNC) state refers to a state in which bacteria lose their ability to grow and reproduce in conventional media under adverse environmental stress conditions. Bacteria in the VBNC state are usually still metabolically active and remain pathogenic and virulent. Bacteria in the VBNC state can recover and return to a state where they can be cultured normally under certain suitable conditions, posing potential risks to food safety. In this review, the morphological, physiological, biochemical and biomacromolecular characteristics of bacteria, especially foodborne pathogens, in the VBNC state are comprehensively described. Meanwhile, various factors that induce bacteria to enter the VBNC state, including temperature and pH unsuitable for bacteria survival, are summarized. The laboratory conditions for bacterial recovery from the VBNC state are outlined with special reference to adequate nutrition as an indispensable factor for recovery from the VBNC state. Finally, the major methods for the detection of bacteria in the VBNC state are discussed, including molecular biological methods, flow cytometry, and optical microscopy. Molecular biological methods have been widely used in the detection of bacteria in the VBNC state due to their advantages of accuracy, rapidity and high sensitivity. This review provides more ideas for further research on the induction, resuscitation and detection of foodborne pathogens in the VBNC state.
Key words: foodborne pathogens; viable but nonculturable state; inductive factors; resuscitation condition; detection method
中图分类号:
TS201.3
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