肠球菌素及其产生菌株在食品工业中的研究和应用现状  

Research Status and Applications of Enterocins and Their Producing-strains in Food Industry

作　　者：伍先绍[1] 贺稚非[1] 陈卫良[2] 

机构地区：[1]西南大学食品科学学院重庆市特色食品工程技术研究中心,重庆北碚400715 [2]浙江大学生物技术研究所,浙江杭州310029

出　　处：《食品与发酵工业》2008年第11期111-116,共6页Food and Fermentation Industries

基　　金：国家科技部“十一五”科技支撑项目(2007BAD51B06);重庆市重点自然科学基金(CSTC2007BA1016)

摘　　要：国外学者对肠球菌素及其产生菌株进行了大量研究,发现肠球菌素具有广谱抑菌作用,有望作为1种新型生物防腐剂用于食品防腐保鲜,而肠球菌素产生菌株则可以作为益生菌和发酵剂应用于生产保健食品和发酵食品。但是,由于有些肠球菌是条件致病菌,已发现多个毒力因子且具有抗生素抗性,引起了人们对其在食品应用中的安全性考虑。文中对肠球菌素及其产生菌株在食品工业中的研究和应用现状进行了综述,并对其前景进行了展望。Many enterocins and their producing-strains have been well studied all over the world. Enterocins are likely be used as new biopreservatives which could be applied to food biopreservation for their broad anti-microbial spectrum. Their producing-strains may also be used as probiotics and starter culture that are applied to manufacture health foods and fermented foods. But some Enterococcus strains are conditional pathogens, several virulence factors and multiple antibiotic resistances were found in this genus, which caused concerns about the safety of these pathogens. This review summarizes the current research status on enterocins and their producing-strains, their applications in food industry, and their future developments.

关 键 词：肠球菌素 肠球菌 生物防腐剂 发酵剂 

分 类 号：TS201.3[轻工技术与工程—食品科学]