沙门氏菌和副溶血性弧菌裂解性噬菌体及其裂解酶研究进展

摘要

由微生物引发的食品安全问题给人类健康带来严重危害,其中沙门氏菌和副溶血性弧菌是最主要的2种微生物病原.噬菌体及其裂解酶的发现与应用为食源性致病菌的控制提供了新的技术,而因其具有安全、高效、特异性强、不易产生抗性等特点,在食品安全领域具有良好的应用前景.本文综述了沙门氏菌和副溶血性弧菌裂解性噬菌体及其裂解酶的研究与应用进展,沙门氏菌和副溶血性弧菌这2种致病菌的裂解性噬菌体在环境中广泛存在,对畜禽肉、海产品及其他食品中的沙门氏菌和副溶血性弧菌具有显著的减菌作用,其噬菌体裂解酶的研究还处于初级阶段,仅有几种裂解酶的研究报道,也显示了较好的溶菌活性.本文旨在为利用噬菌体及其裂解酶对食源性疾病的防控和人类的健康提供保障措施.%Food safety issues caused by microorganisms including Salmonella and Vibrio parahaemolyticus which are the two main pathogens have brought serious harms to human health.The discovery and application of phages and their lysins provide a new technology for the control of foodborne pathogens.Moreover,the phages and their lysins have a good application prospect in the field of food safety due to the characteristics such as safety,high efficiency,high specificity and not easy to appear resistance.In this paper,the researches and applications of lytic phage and lysins of Salmonella and E parahaemolyticus were reviewed.The lytic phages of Salmonella and Vibrio parahaemolyticus are present widely in the environment and have significant bacteriolytic activities of Salmonella and V.parahaemolyticus.At present,the researches of lysins from phages of Salmonella and V.parahaemolyticus are still on the initial stage.There are only a few lysins from phages of Salmonella and V.parahaemolyticus reported,which show relatively high bacteriolytic activity.This paper is aimed to provide the safeguard for the control of foodborne diseases and human health.