乳酸菌抑菌作用机理的研究进展  

Research Progress on Antibacterial Mechanism of Lactic Acid Bacteria

作　　者：李钰嘉 郭云浩 王宇轩 高钰琦 李新宇 冯美琴[1] 杨勇胜[1] LI Yujia;GUO Yunhao;WANG Yuxuan;GAO Yuqi;LI Xinyu;FENG Meiqin;YANG Yongsheng(College of Animal Science and Food Engineering,Jinling Institute of Technology,Nanjing,Jiangsu 210038,China)

机构地区：[1]金陵科技学院动物科学与食品工程学院,江苏南京210038

出　　处：《农产品加工》2024年第11期96-98,共3页Farm Products Processing

基　　金：江苏省大学生创新训练计划项目重点项目(202213573033Z)。

摘　　要：乳酸菌是一类存在广泛的益生菌,具有抑菌、增强免疫力、调理肠胃等生理作用。因其天然、安全、高效的特性,在食品工业领域应用广泛。主要从乳酸菌的抗菌活性代谢物、群体感应系统和黏附抑制作用等方面介绍了乳酸菌的抑菌作用机理,以期为提高食品的安全性、延长保质期提供参考依据。Lactic acid bacteria are a kind of probiotics,which have important physiological functions such as inhibiting bacteria,enhancing immunity,regulating the intestines and stomach and so on.Due to its natural,safe,and efficient characteristics,lactic acid bacteria are widely used in the food industry.This paper mainly introduced the antibacterial mechanism of lactic acid bacteria from the aspects of their antibacterial metabolites,quorum sensing system,and adhesion inhibition,in order to provide reference for improving food safety and extending shelf life.

关 键 词：乳酸菌 抑菌机理 生物防腐剂 

分 类 号：Q93[生物学—微生物学]