清酒乳杆菌细菌素研究的现状及展望

Current advances and prospects of researches on the bacteriocins produced by Lactobacillus sakei

清酒乳杆菌不仅可作为发酵香肠的发酵剂赋予香肠良好的风味和品质,而且绝大多数清酒乳杆菌细菌素对食源性致病菌单核增生李斯特菌具有较强的抑制作用。清酒乳杆菌细菌素种类多,性质各异。本文分别从清酒乳杆菌细菌素的种类,肉制品环境对清酒乳杆菌和细菌素稳定性的影响以及清酒乳杆菌细菌素在食品中的应用研究进行了概述,为寻找新的具有良好性能的清酒乳杆菌细菌素提供了参考。

In addition to using the strains of Lactobacillus sakei as the starter cultures to develop the flavor and quality of sausage,most of the bacteriocins from L.sakei have strong inhibitory effects on pathogenic Listeria monocytogenes.There are various bacteriocins produced by L.sakei,and these bacteriocins have different properties.In this paper,the types of bacteriocins from L.sakei,the effect of meat products storage conditions（or meat production condition） on the stability of L.sakei and bacteriocins,as well as application of bacteriocins from L.sakei as the food preservation were reviewed.This review is aimed at providing a reference for discovering new bacteriocins from L.sakei.