乳酸菌自溶对其产业化的影响  

Effects of autolysis on industrialization of lactic acid bacteria

作　　者：周亮 赵洁[1] ZHOU Liang;ZHAO Jie(Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,Key Laboratory of Dairy Products Processing,Ministry of Agriculture and Rural Affairs,Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering,Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,农业农村部奶制品加工重点实验室,内蒙古乳品生物技术与工程重点实验室,乳酸菌与发酵乳制品省部共建协同创新中心,内蒙古呼和浩特010018

出　　处：《食品与发酵工业》2023年第7期297-301,共5页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31901670);内蒙古自治区自然科学基金项目(2019BS03003);内蒙古农业大学高层次人才引进科研启动项目(NDYB2018-46)。

摘　　要：乳酸菌的自溶不仅关系着菌体自身的生长情况,而且还直接影响着乳制品的品质与风味。文章对国内外乳酸菌自溶的研究进展进行概括,从乳酸菌自溶对乳制品的影响、乳酸菌自溶的影响因素以及群体感应与乳酸菌自溶的联系三个方面进行综述。核理研究结果发现,乳酸菌自溶对不同种类乳制品的风味和品质具有不同的影响,可以通过适当控制菌株生长的pH值、温度、生长时间和营养条件等环境因素,以及利用菌株之间的相互作用等方法改变乳酸菌在乳制品中的自溶速率,以此来提高乳制品的质量。该综述探究了自溶对乳酸菌产业的影响,为今后更深入的研究提供参考。The autolysis of lactic acid bacteria is not only related to the growth of the bacteria itself,but also directly affects the quality and flavor of dairy products.The research progress of lactic acid bacteria autolysis at home and abroad was summarized,and the autolysis of lactic acid bacteria is reviewed from three aspects:the influence of lactic acid bacteria autolysis on dairy products,the influencing factors of lactic acid bacteria autolysis,and the relationship between quorum sensing and lactic acid bacteria autolysis.The study found that the autolysis of lactic acid bacteria has different effects on the flavor and quality of different kinds of dairy products,which can be controlled by appropriate environmental factors such as pH value,temperature,growth time,and nutrient conditions for the growth of the strains,as well as the use of the interaction between the strains and other methods to change the autolysis rate of lactic acid bacteria in dairy products,so as to improve the quality of dairy products.This review explores the impact of autolysis on the lactic acid bacteria industry and provides a reference for further research in the future.

关 键 词：乳酸菌 自溶 乳制品 影响因素 群体感应 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS252.1[轻工技术与工程—食品科学与工程]