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目的了解霍乱弧菌在低温(-20℃)下的生存极限以及虾壳蛋白、几丁质对其耐受性的影响,为制定霍乱防制对策提供依据。结果由扫描电镜可见,虾壳可机械吸附霍乱弧菌;虾壳蛋白及几丁质对提高霍乱弧菌耐低温能力有明显作用,在对虾体内及几丁质或混提物的保护下,霍乱弧菌各种流行株可在-20℃环境中生存47-77天,极显著地高于对照(9天)(P<0.01);菌株间以小川血清型耐低温能力最强。结论在霍乱流行季节,应加强冷冻海产品的检测管理工作。
Objective To understand the survival limit of Vibrio cholerae at low temperature (-20 ℃) and the impact of chitin and chitin on its tolerance, and provide the basis for the development of cholera control strategy. Results Scanning electron microscopy showed that shrimp shell could mechanically adsorb Vibrio cholerae; shrimp shell protein and chitin played a significant role in enhancing the ability of Vibrio cholerae to resist low temperature. Under the protection of shrimp body and chitin or mixed extract, cholera All strains of Vibrio could survive for 47-77 days at -20 ℃, which was significantly higher than that of the control (9 days) (P <0.01). The strains with the Ogawa serotype had the strongest resistance to low temperature. Conclusion During the cholera epidemic season, testing and management of frozen seafood should be strengthened.