摘要
文章对天然防腐剂——乳酸链球菌素(Nisin)的生物合成进展进行了综述。对乳酸链球菌素的化学结构以及特点、结构与功能的关系、生物合成基因簇、翻译后修饰、生物合成调控水平等在化学、生物学等机理方面进行了介绍,希望国内广大科研工作者由此而得到启发,在发现新的细菌素方面提供一些思路。
The progress in biosynthesis of Nisin,a natural preservative,is reviewed in this paper.The mechanisms in chemistry and biology,including the chemical structure and characteristics,the relationship between structure and function,biosynthetic gene cluster,post-translational modification,biosynthetic regulation level of Nisin and so on are introduced.It is hoped that the majority of domestic scientific researchers will be inspired by this and provide some ideas in discovering new bacteriocins.
作者
杨勇
赵阳娟
刘希
童星
YANG Yong;ZHAO Yang-juan;LIU Xi;TONG Xing(Guangdong Haitian Innovation Technology Co.,Ltd.,Foshan 518064,China;Foshan Haitian Flavoring&Food Co.,Ltd.,Foshan 528000,China;Foshan Haitian(Gaoming)Flavoring&Food Co.,Ltd.,Foshan 528511,China)
出处
《中国调味品》
CAS
北大核心
2022年第12期215-220,共6页
China Condiment
基金
粤佛联合基金项目(2019B1515120053)
佛山市核心技术攻关项目(1920001000824)。