发酵蔬菜中乳酸菌抑菌性的研究

Research on antibacterial capability of Lactic acid bacteria in fermented vegetables

乳酸菌(Lactic Acid Bacteria)是一类能发酵碳水化合物产生乳酸的细菌,他广泛应用于发酵食品中,是发酵蔬菜中的有益菌群。乳酸菌的抑菌功能是通过产生各种代谢产物包括酸性物质、二氧化碳、过氧化氢和细菌素等来实现的。通过分析发酵蔬菜中微生物菌群结构的组成,介绍了乳酸菌对病原菌和腐败菌的抑制作用特点及作用机理,旨在为乳酸菌制品的加工、储藏提供理论依据,更好地将乳酸菌这一益生菌应用于各类食品加工的实践操作中。

The lactic acid bacteria are a group of Gram positive bacteria which produce lactic acid as the major end product of the fermentation of carbohydrates. They are the most important bacteria in desirable food fermentations, being responsible for the fermentation of the most ＂pickled＂ （fermented） vegetables. Lactobacillus is an helpful microbe groups in fermented vegetable, they are thought to possess antibacterial capability due to the metabolic intermediate and these substances include acid, Lactobacillin, carbon dioxide, hydrogen etc. Its antibacterial capability about corruptive peroxide microbes and pathogenic microbes in fermented vegetables are briefly summarized in this paper in order to provide theory for the process and store of Lactobacillus products and also offers the processor broad chances to put these theories into practice.