摘要
乳酸菌细菌素是一种由乳酸菌在核糖体内合成、具有抑菌活性的多肽或蛋白质。由于乳酸菌通常被认为是安全的微生物,因此由它产生的细菌素受到了广泛地关注。目前由于大部分乳酸菌细菌素抑菌机理研究还不够深入,在一定程度上限制了它的发展和应用。本文对现有乳酸菌细菌素研究成果进行总结,并对细菌素进行了系统分类,阐述了各类乳酸菌细菌素对革兰氏阳性菌的作用机理,最后介绍了乳酸菌细菌素在水产养殖、水产品加工贮藏过程中的应用,旨在为乳酸菌细菌素的应用提供新的探索和基础理论依据。
Bacteriocins produced by lactic acid bacteria( LAB) are ribosomally synthesiszed polypeptides or proteins with antibacterial activity.LAB are generally recognized as safe bacteria,and the bacteriocins produced by LAB are well known.Therefore,they have drawn widely attention on their applications. However,the limited understanding of mechanisms of bacteriocins from LAB,to some extent,inhibits their effective development and applications.In this literature review,the related research progress about bacteriocins from LAB was summarized,the existing bacteriocins were systematically classified,and the mechanisms to against Gram-positive bacteria according to their classification were subsequently elaborated in this article. In the end,the potential applications of bacteriocins in aquaculture and aquatic product processing were discussed,aiming to provide new antimicrobial explorations and basic knowledge for the development and applications of bacteriocins from LAB.
作者
匡珍
李学英
徐春霞
杨宪时
迟海
KUANG Zhen;LI Xue-ying;XU Chun-xia;YANG Xian-2];CHI Hai(School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China;Mindong Fishery Research Institute of Fujian Province,Ningde 352100,China)
出处
《食品工业科技》
CAS
北大核心
2019年第4期292-298,共7页
Science and Technology of Food Industry
基金
国家自然科学基金(31801663)
上海市自然科学基金(18ZR1449900)
中央级公益性科研院所基本科研业务费专项资金(2016M02)
福建省属公益类科研院所基本科研专项(2018R1037-2)
关键词
乳酸菌细菌素
作用机理
水产养殖
水产加工
lactic acid bacteria bacteriocins
mechanisms
aquaculture
aquatic products processing
