传统发酵食品中乳酸菌与酵母菌互作机制研究进展

Research progress on the interaction mechanism between lactic acid bacteria and yeast in traditional fermented foods

传统发酵食品历史悠久、风味独特并具有一定地域特色,深受当地居民喜爱,但在进一步推广中却面临产品质量不稳定、缺乏安全保障等问题。乳酸菌和酵母菌广泛存在于各类传统发酵食品中,并在发酵过程中起重要作用,因此,解析二者间的互作机制能为传统发酵食品发展提供理论支撑。目前已发现乳酸菌和酵母菌的互作机制可分为代谢产物互补、影响细胞生长、群体感应现象3大类。该文综述了乳酸菌与酵母菌混菌发酵两者间相互作用的研究方法及作用机制,以期为传统发酵食品工业化发展提供一定思路。

Traditional fermented food has unique flavor and certain regional characteristics with a long history,appealed to the local residents.Nevertheless,it is troubled by problems such as unstable product quality and lack of safety guarantee in further promotion.Lactic acid bacteria and yeast are widely present in various traditional fermented foods,playing an important part in their production process.As a result,analyzing the interaction mechanism between lactic acid bacteria and yeast will provide theoretical basis to the development of traditional fermented food.The interaction mechanism between lactic acid bacteria and yeast that have been discovered can be divided into three categories:Metabolite complementarity,influence on cell growth and quorum sensing.This article summarizes research methods and mechanisms of interaction between lactic acid bacteria and yeast mixed fermentation,to provide some ideas for the industrialization of traditional fermented food.