瑞士乳杆菌特性及应用研究进展

Research progress on characteristics and application of Lactobacillus helveticus

瑞士乳杆菌是乳酸菌的一种,是对人体健康有益的菌种。具有较强的蛋白水解能力,调节肠道菌群能力,增强免疫力及抗高血压的功效,还具有产生细菌素或生物活性肽的潜能,并且可与发酵乳制品中的益生元结合产生合生素,因此被广泛用于食品发酵中。该文综述了瑞士乳杆菌基因组特征,蛋白水解系统,抗高血压,产生的胞外多糖所具有的免疫调节的益生特性,以及其在食品和菌体生物表面活性剂中的应用。

Lactobacillus helveticus is a kind of lactic acid bacteria that is beneficial for human health. It has strong proteolytic activity, and can regulate intestinal flora and enhance immunity. It also has anti-hypertensive effect, as well as the potential to produce bacteriocin or bioactive peptides. Additionally, it can combine with prebiotics to produce synbiotics in fermented dairy products. Therefore, it has been widely used in food fermentation. Besides, these probiotic properties of L. helveticus are also the focus of current research. This paper reviewed the genomic characteristics of L. helveticus , the proteolytic system, the probiotic properties of L. helveticus , such as anti-hypertensive, extracellular polysaccharide production, and immunomodulatory, as well as its applications in foods and bacterial biosurfactants.