不同振动模式对副溶血性弧菌生物被膜形成的影响

为了探究食品工厂环境下更为真实的生物被膜形成过程，有效地预防和控制食品加工过程中副溶血性弧菌生物被膜的污染情况，通过模拟不同的食品加工器械振动模式（水平旋转式振动，翘板式振动，垂直翻转式振动），研究了不同振动模式下副溶血性弧菌在玻璃和不锈钢表面培养72 h生物被膜的形成过程，分析了不同振动模式对被膜生物量、被膜结构以及被膜胞外基质中胞外多糖和胞外蛋白的影响。结果发现，振动条件下副溶血性弧菌被膜形成量明显减少；3种振动模式下垂直翻转式振动条件下被膜生成量最少；同种振动方式下副溶血性弧菌在不锈钢表面形成量大于玻璃表面；增加水平旋转转速，被膜生成量减少；振动导致被膜总生物量减少，多孔性和均一性增加，生物被膜结构趋于简单，被膜比较分散。振动导致生物被膜胞外多糖和胞外蛋白含量减少。以上结果说明，不同的器械振动对被膜的影响不同，本研究中模拟的三种振动模式中选择垂直翻转式振动模式可以有效地减少与抑制生物被膜的生长；振动会导致细菌生物被膜胞外多糖和蛋白的减少，影响被膜的孔径、均一性等结构特性，被膜结构变得松散，被膜生成量减少，为进一步研究实际生产环境中生物被膜的清除提供理论参考。

Effects of different vibration modes on Vibrio parahaemolyticus biofilm

vibrio parahaemolyticus biofilm formation in the food factory environment was studied, in order to prevent and control the biofilm pollution effectively. We simulates different vibration modes of food processing equipment (such as horizontal rotary vibration, bevel vibration and vertical rotary vibration) to investigate vibrio parahaemolyticus formation process on the surface of glass and stainless steel during 72 h, and we analyzed the effect of vibration on the biomass, architecture and extracellular polymeric substances of biofilm. The results shows that the biofilm formation under shaking cultivation decrease significantly; The biomass of biofilm was the least under vertical rotary vibration; The biomass of biofilm on the stainless steel surface is greater than that on glass surface under same shaking cultivation; We also find that biofilm formation was reduced with the increasing of horizontal rotation speed; The vibration causes the biovolume decreased, the porosity and homogeneity increased, the architecture of biofilm became dispersed; and made the amount of extracellular polysaccharides and extracellular proteins of the biofilm decreased. All results show that different vibration modes have different effects on the biofilm. The selection of the vertical rotary vibration mode among the three vibration modes can reduce and inhibit the growth of the biofilm effectively; the vibration cause the reduction of exopolysaccharide and protein, affecting the structural characteristics such as porosity and homogeneity, the structure and formation of biofilm becomes simple and decrease, which provides scientific reference for further study on the removal of biofilm in the food industry