蜡样芽孢杆菌及其生物被膜对有机酸及乙醇的抗性比较

为比较蜡样芽孢杆菌及其生物被膜对环境压力的抗性，该文主要研究了4种有机酸（乙酸、柠檬酸、乳酸和苹果酸）和乙醇对蜡样芽孢杆菌及其生物被膜存活率的影响。结果表明：生物被膜态蜡样芽孢杆菌对乙酸的抗性高于浮游态菌。扫描电镜结果显示，经乙酸处理后，浮游态蜡样芽孢杆菌的细胞表面严重受损，而生物被膜态菌的表面形态未发生明显变化。在柠檬酸、乳酸、苹果酸和乙醇存在的条件下，生物被膜态蜡样芽孢杆菌比浮游态菌表现出更强的压力抗性，特别是在高浓度（有机酸16%～20%，乙醇50%～60%）的情况下，该现象尤为显著。因此，在食品工业中控制被膜态蜡样芽孢杆菌对预防和阻止食品腐败非常重要。该研究结果为实际生产中有效控制蜡样芽孢杆菌及其生物被膜的形成提供参考。

Comparison of resistance of biofilm and planktonic Bacillus cereus against organic acids and ethanol

Abstract: To compare the resistance of biofilm and planktonic cells of B. cereus to the environmental stresses, the effects of four organic acids (namely, acetic acid, citric acid, lactic acid, and malic acid), and ethanol on the cell survival were investigated in this paper. Upon 8% acetic acid treatment for 30 min, the survival of the cells in biofilms which were incubated for 24 h was found to be much higher than that of the planktonic bacteria cultured for the same period; besides, the planktonic bacteria in the stationary phase (incubation of 24 h) showed greater resistance to acetic acid treatment than those in the logarithmic phase (incubation of 4-12 h). The scanning electron microscopic analysis revealed that upon acetic acid treatment, the surfaces of the planktonic cells were markedly damaged, whereas those of the biofilm cells were only slightly damaged. Likewise, the biofilm cells were found to be more resistant than the planktonic cells in the presence of citric acid, lactic acid, malic acid, and ethanol; especially at higher concentrations (16%-20% for organic acids, and 50%-60% for ethanol), this phenomenon appeared to be more significant. Moreover, the planktonic cells in the stationary phase were more resistant to the environmental stresses tested than those in the logarithmic phase. Among the four organic acids and ethanol, malic acid showed the highest inhibitory activity against planktonic cells of B. cereus, while acetic acid was found to be the best for inhibition of biofilm cells. These findings suggested the risk of food spoilage by B. cereus biofilms, and demonstrated the importance of controlling its biofilms in the food industry. The results provided theoretic guidance for controlling the formation of biofilms and planktonic cells of B. cereus in the food industry.