乳酸菌细菌素的研究与应用  

Research and Application of Lactic Acid Bacteria Bacteriocins

作　　者：孙淑倩 徐凤娟 王磊[1] 赵彦翠[1] SUN Shuqian;XU Fengjuan;WANG Lei;ZHAO Yancui(Ludong University,Yantai 264000,China)

机构地区：[1]鲁东大学,山东烟台264000

出　　处：《食品科技》2024年第9期12-18,共7页Food Science and Technology

基　　金：山东省自然科学基金项目(ZR2023MC106);鲁东大学研究生创新项目(IPGS2024-061)。

摘　　要：很多种类的乳酸菌是公认安全的功能性益生菌,乳酸菌细菌素是由乳酸菌产生的一种强效抗菌肽。文章对乳酸菌细菌素的种类及作用机制、产乳酸菌细菌素菌株的筛选、菌株细菌素产量提高、细菌素的纯化方法和乳酸菌细菌素应用研究进行了分析概括,以期为乳酸菌细菌素的进一步研究提供一定的理论参考。Many kinds of lactic acid bacteria are recognized as safe functional probiotics and lactic acid bacteria bacteriocins are potent antimicrobial peptides produced by these lactic acid bacteria.The types and mechanisms of action of lactic acid bacteria bacteriocins,the screening of lactic acid bacteria strains producing bacteriocins,the improvement of bacteriocin yield in strains,the purification methods of bacteriocins,and the application of lactic acid bacteria bacteriocins were analysed and summarized in this review aiming to offer theoretical references for further research on lactic acid bacteria bacteriocins.

关 键 词：乳酸菌 细菌素 研究 应用 

分 类 号：TS201.3[轻工技术与工程—食品科学]