产细菌素乳酸菌菌株的来源及所产细菌素的分类研究进展

Research progress on the source of bacteriocin-producing lactic acid bacteria and classification of the bacteriocin

乳酸菌产生的细菌素对很多导致食源性疾病的致病菌和腐败菌均具有抑制作用,近年来引起了诸多研究者的关注,在食品储存和保鲜中也有应用。为了便于科研工作者更好的开发抑菌谱广、抑菌效果好的细菌素,该文对产细菌素乳酸菌菌株的来源食品、菌株的所属种属、细菌素的分类以及分离纯化方法等做一评价,为相关的研究提供基础材料和参考,促进天然防腐剂的开发工作更好更快地开展。

Bacteriocin produced by lactic acid bacteria showed strong inhibitory activity to many spoilage and pathogenic bacteria. In recent years,many researchers have focused on bacteriocin and applied that to food storage and fresh keeping. In order to help researchers develop bacteriocin with wide antimicrobial spectrum and good antibacterial effect, the food source of bacteriocin-producing lactic acid bacteria, genus of the strains as well as the classification and purification methods were evaluated. At the same time, the paper also provided the basic materials and references for related researches, and accelerated the development of natural preservatives.