食源性致病菌小菌落突变体表型变化及其机制研究进展
Food and Fermentation Industries(2023)
Abstract
食源性致病菌小菌落突变体(small colony variants,SCV)表型和遗传的变化使其具有更好的环境压力适应性.与亲本菌株相比,其具有生长缓慢、菌落形态及生化特征不明显,抗生素耐药性增加等特点,给食品安全带来新的挑战.目前,在多种食源性致病菌中有小菌落突变体的发现,文章就金黄色葡萄球菌、沙门氏菌和单增李斯特氏菌等常见食源性致病菌小菌落突变体获得途径、表型变化及产生机制进行综述,以期为小菌落突变体危害识别提供信息并为降低其带来的食品安全风险提供参考.
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Key words
foodborne pathogens,small colony variants,acquisition pathways,phenotypic characteristics
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