植物乳杆菌细菌素的研究与应用  

The bacteriocins produced by Lactobacillus plantarum

作　　者：陈一然[1] 张明[1] 

机构地区：[1]安徽农业大学生命科学学院,安徽合肥230036

出　　处：《中国微生态学杂志》2011年第9期853-856,共4页Chinese Journal of Microecology

基　　金：国家863计划项目(2008AA10Z319);安徽省高等学校省级质量工程项目(20101899)

摘　　要：植物乳杆菌细菌素不仅种类多,产生菌在发酵过程中还可产生良好的保健功效,因此成为研究的热点。本文对植物乳杆菌细菌素的种类、分子结构、抑菌机制及遗传控制做了较为详尽的介绍,并简要介绍了植物乳杆菌细菌素在食品、医药、饲料中的应用,为进一步研究植物乳杆菌细菌素提供了参考。Because of the variety of bacteriocins from Lactobacillus plantarum and beneficial effects produced during ferment,it became popular to do research on bacteriocins from L.plantarum.In this paper,with the purpose to provide a reference for further studies of bacteriocins from L.plantarum,the characteristics were introduced elaborately,including types,molecule structures,inhibition mechanisms and inheritance control.Also,the applications of bacteriocins from L.plantarum in food preservatives,medicine industry,and agriculture were simply summed up.

关 键 词：植物乳杆菌 细菌素 分类 应用 

分 类 号：R378.992[医药卫生—病原生物学]