马乳酒样乳杆菌马乳酒样亚种及其研究进展  

Lactobacillus kefiranofaciens subsp.kefiranofaciens and its research progress

作　　者：王艳萍[1] 严婷 王亚琦 王远望 王萌 WANG Yanping;YAN Ting;WANG Yaqi;WANG Yuanwang;WANG Meng(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《微生物学报》2022年第2期414-420,共7页Acta Microbiologica Sinica

基　　金：国家自然科学基金(31171629)。

摘　　要：马乳酒样乳杆菌(Lactobacillus kefiranofaciens)是一类革兰氏阳性乳杆菌,其来源广泛,功能多样,安全性好。2020年12月国家卫健委批准马乳酒样乳杆菌马乳酒样亚种作为我国新食品原料。本文主要综述国内外马乳酒样乳杆菌和马乳酒样乳杆菌马乳酒样亚种的菌种形态学和基因组特性、益生功能、主要价值和发展前景等方面的研究进展,旨在为马乳酒样乳杆菌马乳酒样亚种的研究和产业应用提供参考。Lactobacillus kefiranofaciens is Gram-positive Lactobacillus originated from different countries and regions with probiotics characteristics and food safety.At the end of 2020,the China National Health Commission approved L.kefiranofaciens subsp.kefiranofaciens as a novel kind of food ingredients in China.This paper summarized the research progress of L.kefiranofaciens subsp.kefiranofaciens including strain morphology,genomic characteristics,probiotic functions and potential benefit in order to provide references for their future research and industrial applications.

关 键 词：马乳酒样乳杆菌 马乳酒样乳杆菌马乳酒样亚种 形态学 基因组特性 益生功能 

分 类 号：TS201.3[轻工技术与工程—食品科学]