植物乳杆菌素的抑菌特性及应用研究进展  

Research Progress of Antimicrobial Properties and Application of Plantaricin

作　　者：满丽莉[1] 向殿军 MAN Li-li;XIANG Dian-jun(College of Life Sciences and Food Engineering,Inner Mongolia Minzu University,Tongliao 028042,China;College of Agriculture,Inner Mongolia Minzu University,Tongliao 028042,China)

机构地区：[1]内蒙古民族大学生命科学与食品学院,内蒙古通辽028042 [2]内蒙古民族大学农学院,内蒙古通辽028042

出　　处：《中国调味品》2024年第12期215-220,共6页China Condiment

基　　金：国家自然科学基金项目(32260614);内蒙古自治区自然科学基金项目(2022MS03058,2022MS03057);内蒙古自治区直属高校基本科研业务费项目(GXKY22151)。

摘　　要：植物乳杆菌素是由多个氨基酸组成的抑菌物质,因其稳定性高、安全性高、来源广泛、抑菌效果好等优势成为研究和关注的热点。植物乳杆菌素在食品、畜禽生产、水产和医药等领域具有广阔的应用前景和发展潜力,特性不明确和合成量低是限制乳酸菌细菌素商业化生产和应用的主要原因之一。文章论述了植物乳杆菌素的来源、抑菌谱、抑菌机理及应用研究,为新型天然防腐剂的挖掘和细菌素合成量的提高奠定了一定的理论依据。Plantaricins are antimicrobial substances composed of multiple amino acids,which have become a focus of research and attention due to their high stability,high safety,wide sources and good antibacterial effect.Plantaricins have a broad application prospect and development potential in the fields of food,livestock and poultry production,aquatic products and medicine.Unclear characteristics and low synthesis amount are one of the main reasons that limit the commercial production and application of plantaricins.In this paper,the source,antimicrobial spectra,antimicrobial mechanism,application and research of plantaricins are discussed,which has laid a certain theoretical basis for the excavation of new natural preservatives and the improvement of bacteriocin synthesis amount.

关 键 词：植物乳杆菌素 植物乳杆菌 抑菌谱 抑菌机理 应用 

分 类 号：TS201.3[轻工技术与工程—食品科学]