旧金山果实乳杆菌生物学特性及其对发酵面食影响的研究进展  

Research Progress in Biological Characteristics of Fructilactobacillus sanfranciscensis and Its Influence on Fermented Pasta

作　　者：张国华[1] 贺霞霞 路婷 孙天 王灿烂 周世伟 ZHANG Guohua;HE Xiaxia;LU Ting;SUN Tian;WANG Canlan;ZHOU Shiwei(School of Life Sciences,Shanxi University,Taiyuan 030031,China;Lesaffre Management(Shanghai)Co.,Ltd.,Shanghai 200235,China)

机构地区：[1]山西大学生命科学学院,山西太原030031 [2]乐斯福管理(上海)有限公司,上海200235

出　　处：《食品工业科技》2025年第1期431-438,共8页Science and Technology of Food Industry

基　　金：国家自然基金面上项目(32172179);山西省现代农业产业功能食品技术体系(2024CYJSTX10)。

摘　　要：旧金山果实乳杆菌(Fructilactobacillus sanfranciscensis)作为酸面团中常见的菌种,是具有良好应用价值的酸面团乳酸菌之一,该菌种通过自身的生长代谢及其与酸面团中酵母菌间的相互作用对发酵面食的风味、营养及质构等方面产生重要影响。自1971年分离该菌株以来,其分类学地位经历多次变迁,命名从Lactobacillus sanfrancisco变更为Lactobacillus sanfranciscensis,在2020年确定为Fructilactobacillus sanfranciscensis,至今,该菌种相关的研究文献已达500余篇。目前,该菌种已列入欧洲食品安全局的可食用菌种名单和韩国的限制性使用的微生物菌种名单,但尚不在我国可食用菌种名单中。本文系统综述了旧金山果实乳杆菌目前的分类学地位及其在酸面团中的普遍性,菌种的生化特性及基因特性,并阐述了其对发酵面食的影响,探索旧金山果实乳杆菌在酸面团中的应用潜力,以期开发用于酸面团的标准化发酵剂,为传统发酵面食产业化提供理论基础。Fructilactobacillus sanfranciscensis,a common used strain in sourdough,is considered as one of the most valuable lactic acid bacteria(LAB)in the sourdough.F.sanfranciscensis has an important impact on the flavor,nutrition,and texture of fermented pasta through its own growth and metabolism as well as its interactions with yeasts in sourdough.Since this strain was isolated in 1971,its taxonomic status has undergone several changes,with the nomenclature changing from Lactobacillus sanfrancisco to Lactobacillus sanfranciscensis,and in 2020 it was identified as Fructilactobacillus sanfranciscensis,and to date,more than 500 research papers related to this strain have been published.Currently,this strain is included in the list of food cultures of the European Food Safety Authority(EFSA)and the list of microbial strains for restricted use in Korea,but it is not yet in the list of microorganisms used in food in China.This paper provides a systematical overview of the current taxonomic status of F.sanfranciscensis as well as its prevalence in sourdough production.Currently,it explores the biochemical and genetic characteristics of this species and their effects on fermented pasta.This review aims to explore the potential of the application of F.sanfranciscensis in sourdoughs for developing standardized sourdough fermentation agents and providing a theoretical basis for the industrialization of traditional fermented pasta.

关 键 词：酸面团 旧金山果实乳杆菌 发酵面食 酿酒酵母 矮小哈萨克斯坦酵母菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]