发酵食品中微生物交叉保护策略及其作用机制研究进展  

Research Progress on Microorganism Cross-Protection Strategies and Underlying Mechanisms in Fermented Foods

作　　者：郭欣然 田缘 孔保华[1] 张欢[3] 秦立刚 陈倩[1] GUO Xinran;TIAN Yuan;KONG Baohua;ZHANG Huan;QIN Ligang;CHEN Qian(College of Food Science,Northeast Agricultural University,Harbin 150030,China;Institute of Microbiology,Heilongjiang Academy of Sciences,Harbin 150010,China;School of Food Science and Engineering,Shaanxi University of Science&Technology,Xi’an 710021,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]黑龙江省科学院微生物研究所,黑龙江哈尔滨150010 [3]陕西科技大学食品科学与工程学院,陕西西安710021

出　　处：《食品科学》2024年第18期232-241,共10页Food Science

基　　金：国家自然科学基金青年科学基金项目(32202111);国家自然科学基金面上项目(31972139);黑龙江省科学院青年创新基金项目(CXMS2022SW01)。

摘　　要：微生物在发酵食品的生产加工过程中往往会受到各种环境胁迫因子(酸、热、盐、氧化等)的影响。交叉保护是指微生物在受到某种胁迫后,诱导增强对这种胁迫及其他胁迫耐受能力的现象。利用交叉保护提升微生物环境耐受性对于改善微生物的功能特性、推动发酵食品产业发展具有重要意义。本文对发酵食品中微生物的交叉保护作用进行了综述,并围绕细胞成分、胞内pH值及蛋白质氨基酸调节系统对交叉保护作用下细胞的反应机制进行了总结,提出了提升微生物耐胁迫能力的相关策略。Microorganisms are often affected by various environmental stresses(such as acid,heat,salt and oxidation)in the production and processing of fermented foods.Cross-protection refers to the phenomenon in which microorganisms are induced to increase stress tolerance after subjected to certain stresses.Improving microbial environmental tolerance with cross-protection is of great significance for improving the functional characteristics of microorganisms and promoting the development of the fermented food industry.In this paper,the cross-protection of microorganisms in fermented foods is reviewed.Furthermore,the response mechanisms of microbial cells under cross-protection are summarizes from the aspects of the cell wall and membrane barrier system,the intracellular pH regulation system,and the protein and amino acid regulation system,and possible strategies are suggested to improve the stability of microorganisms under stress conditions.

关 键 词：发酵食品 交叉保护 机制 胁迫耐受性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]