植物乳杆菌代谢产物抑菌机制与应用研究进展

Research progress on metabolites and bacteriostasis mechanism of Lactobacillus plantarum

中文关键词:  植物乳杆菌  细菌素  苯乳酸  食品领域

英文关键词:Lactobacillus plantarum  bacteriocin  phenyl lactic acid  food field

中文摘要:

      植物乳杆菌(Lactobacillus plantarum, Lp)是一种多功能乳酸菌, 属于乳酸菌的同型发酵菌, 其代谢可产生有机酸、小分子肽、过氧化氢等生物活性物质, 常用于发酵的乳制品、肉制品、蔬菜等。Lp及其代谢产物具有良好的抑菌作用, 对革兰氏阴性菌和革兰氏阳性菌均有抑制效果, Lp代谢产生植物乳杆菌细菌素和苯乳酸能有效抑制常见致病菌, 且相对安全, 将来可作为新型食品添加剂。该菌不仅延长食品保质期, 提高食品的风味、口感, 且对人体健康有积极影响, 食用植物乳杆菌发酵食品对肠道健康有良好影响, 可降低血清胆固醇、冠心病风险, 缓解抑郁等, 因此, 该乳酸菌极具应用前景。本文主要针对植物乳杆菌代谢产物中抑菌物质的产生途径、抑菌机制以及其在食品和健康产业中的应用进行综述。

英文摘要:

      Lactobacillus plantarum (Lp) is a kind of multifunctional lactic acid bacteria, which belongs to the homologous fermentation bacteria of lactic acid bacteria. Its metabolism can produce organic acids, small molecular peptides, hydrogen peroxide and other bioactive substances, which are often used in fermented dairy products, meat products, vegetables and so on. Lp and its metabolites have good bacteriostatic effect and inhibit both gram-negative and gram-positive bacteria. Lp metabolism of Lactobacillus plantarum bacteriocin and benzene lactic acid can effectively inhibit common pathogenic bacteria and are relatively safe. It can be used as a new food additive in the future, this bacterium not only prolongs the shelf life of food, improves the flavor and taste of food, but also has a positive effect on human health, eating Lactobacillus plantarum fermented food has a good effect on intestinal health, which can reduce the risk of serum cholesterol, coronary heart disease and relieve depression. Therefore this lactic acid bacteria has great application prospects. This paper reviewed the production of bacteriostatic substances in the metabolites of Lactobacillus plantarum, the bacteriostatic mechanism and its application in food and health industry.