乳品丙酸杆菌及其产生的细菌素研究概况

A REVIEW OF CURRENT RESEARCH ON DATRY PROPIONIBACTERIA AND THEIR BACTERIOCINS

乳品丙酸杆菌是应用于食品工业中的有益菌,能产生包括细菌素在内的多种有益代谢产物。近十几年来国际上报道了多种由乳品丙酸杆菌产生的细菌素,具有热稳定性且有宽作用pH值范围,能抑制多种G-菌和一些霉菌和酵母菌,有望作为新的生物防腐剂被开发应用于食品防腐保鲜。就国内外近十几年来对乳品丙酸杆菌的分类鉴定、特性和安全性以及其产细菌素的种类、理化性质、抑菌效果等方面的最新研究和应用现状进行综述和讨论。

Dairy propionibacteria are a heterogenous group of microorganisms and have been applied in food industry for a long history. They can produce many useful metabolites, including bacteriocins. In recent decade, several bacteriocins with different chemical properties, such as heat-stable and stable at wide range of pH, have been reported in the world. They are likely used as new bio-preservatives applied to foods and beverages for they can restrain many G^- bacteria and some fungi and yeast. Since dairy propionibacteria and their bacteriocins have broad and rewarding applications in the future, the current research about dairy propionibacteria and their bacteriocins are necessary to be reviewed and discussed.