酸奶发酵剂双组分信号转导系统研究进展  

Progress in the two-component signal transduction system of yogurt starter

作　　者：芦隐月 宋馨[1] 夏永军[1] 王光强[1] 艾连中[1] 熊智强[1] LU Yinyue;SONG Xin;XIA Yongjun;WANG Guangqiang;AI Lianzhong;XIONG Zhiqiang(Shanghai Engineering Research Center of Food Microbiology,School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai,200093,China)

机构地区：[1]上海理工大学健康科学与工程学院,上海食品微生物工程研究中心,上海200093

出　　处：《食品与发酵工业》2022年第17期298-303,共6页Food and Fermentation Industries

基　　金：上海市科技兴农项目(2019-02-08-00-07-F01152);国家自然科学基金项目(31871776);上海食品微生物工程研究中心项目(19DZ2281100)。

摘　　要：酸奶发酵剂是由多种乳酸菌复配用于酸奶发酵生产的微生物材料,主要菌种为保加利亚乳杆菌和嗜热链球菌。双组分信号转导系统(two-component signal transduction system, TCS)是细菌中常见的信号机制,经典TCS由跨膜受体组氨酸蛋白激酶和同源胞质内应答调控蛋白组成,使得细菌能够感知和响应外界环境刺激并且调控自身生理生化过程。与大肠杆菌、枯草芽孢杆菌和天蓝色链霉菌等模式细菌相比,乳酸菌TCS研究相对滞后,缺乏系统阐明其响应和调控机制。该文总结酸奶发酵剂中保加利亚乳杆菌和嗜热链球菌TCS近年来研究进展,以期为乳酸菌TCS解析和酸奶工业化生产控制提供帮助。Yogurt starter is a microbial material composed of lactic acid bacteria(LAB), mainly Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The two-component signal transduction system(TCS) composed of the transmembrane receptor histidine protein kinase and the homologous intracytoplasmic response regulator protein is a common signal mechanism in bacteria, which enables bacteria to sense external stimuli and regulate their own physiological and biochemical processes. Compared with the model bacteria such as Escherichia coli, Bacillus subtilis, and Streptomyces coelicolor, the response and regulation mechanism of LAB TCS is lack of systematic elucidation. This article summarizes the progress in the TCS of L. delbrueckii subsp. bulgaricus and S. thermophilus, with a view to provide help for the research of LAB TCSs and the industrial production control of yogurt.

关 键 词：酸奶发酵剂 乳酸菌 双组分信号转导系统 保加利亚乳杆菌 嗜热链球菌 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]