乳酸菌素的研究现状和发展趋势  

Research and development on bacteriocin produced by lactic acid bacteria

作　　者：房春红[1] 刘杰[1] 许修宏[1] 

机构地区：[1]东北农业大学,黑龙江哈尔滨150030

出　　处：《中国乳品工业》2006年第2期53-55,共3页China Dairy Industry

摘　　要：乳酸菌素是由乳酸菌产生的一种具有活性的多肽或蛋白质物质,大部分细菌素对近缘关系的细菌有抑制作用,少数细菌素抑菌谱很广。主要可分为热稳定的小分子肽,热敏感的大分子蛋白和羊毛硫抗生素。乳酸菌素是一种纯乳酸菌产生的制剂,是将脱脂乳经杀菌、真空浓缩,再经乳酸菌发酵后干燥而制成的乳酸菌体及其代谢产物混价粉状物,可作医药用或食品添加剂,属疗效型乳制品。本文对乳酸菌素的分类、抑菌机理及在食品和医药方面的应用作了全面系统的综述,并指出了今后的研究方向和应用前景。Bacteriocins produced by lactic acid bacteria are a heterogeneous group of activated peptide or proteinous material, most of which are provided with inhibition for bacteria in near relation,and the minority with wider bacteriostatic spectra. The bacteriocins mainly consist of small heat-stable petides, large heat-labile proteins and lantibiotics. Bacteriocins produced by pure lactic acid bacteria are a kind of preparation which is made from mixed powdery material of lactic acid bacteria and its metabolizability products ,they can be produced and used for medicine and food additive after skimmed milk experiences sterilization ,vacuum condense ,lactic acid bacteria fermentation and dryness ,which belong to dairy products of curative effect. The classification, mechanism of restraining growth of bacteria and application in food and medicine of bacteriocin produced by lactic acid bacteria are comprehensively and systematically reviewed in this paper, and further research and prospect of its application are given.

关 键 词：乳酸菌素 分类 抑菌机理 食品 医药 

分 类 号：Q939.117[生物学—微生物学]