Foodborne Lactic Acid Bacteria Inactivate Planktonic and Ses-sile Escherichia coli O157:H7 in a meat processing environment: A Physiological and Proteomic Study

Enterohemorrhagic Escherichia coli (EHEC) is a major foodborne pathogen capable of forming persistent biofilms on surfaces in meat processing environments, posing a risk of cross-contamination. This study aimed to evaluate the inhibitory potential of food-derived lactic acid bacteria (LAB) against EHEC under conditions that simulate meat processing. In summary, the combined physiological and proteomic analyses provide evidence that competition, as the most efficient inhibition strategy, involves the metabolic su-premacy of the LAB strain, physical interaction and secretion of antagonistic compounds. The study provides new insights into the physiological and molecular mechanisms un-derlying LAB–EHEC interactions and supports the development of LAB-based inter-ventions to enhance food safety.

肠出血性大肠埃希菌（Enterohemorrhagic Escherichia coli, EHEC）是一类主要的食源性致病菌，可在肉类加工环境的各类表面形成持久性生物被膜，存在引发交叉污染的风险。本研究旨在模拟肉类加工环境的条件下，评估食源性乳酸菌（lactic acid bacteria, LAB）对EHEC的抑制潜力。综上，联合生理学与蛋白质组学分析证实，作为最高效的抑制策略，竞争作用依托乳酸菌菌株的代谢优势、物理黏附以及拮抗物质分泌得以实现。本研究为解析乳酸菌与EHEC互作的生理及分子机制提供了全新视角，同时为开发基于乳酸菌的食品安全防控干预手段提供了理论支撑。