乳酸菌在极端条件下抗逆性的研究进展
|
摘要
乳酸菌在自然界中的分布范围非常广泛,其中,有些特殊种类的乳酸菌在某些极端条件下仍然具有很好的生存能力。筛选具有较强耐盐性、p H值耐受性以及较宽温度生长范围的乳酸菌,能够大大拓宽其应用范围,其耐性机制也是微生物学家研究的热点。综述了乳酸菌在高质量分数盐、极低p H值、极高温、极低温等极端条件下,对乳酸菌的筛选与鉴定,耐性机理及应用。
Distribution of Lactic acid bacteria is very broad in nature, among them,some special kinds of lactic acid bacteria still has good viability in extreme conditions. Screening lactic acid bacteria with a strong salt tolerance, p H tolerance and a widely growth temperature range can greatly broaden its range of applications, its resistance mechanism is a hot research for microbiologist. We make a review about the screening and identification of lactic acid bacteria at high concentrations of salt, low p H, very high temperature, very low temperature and other extreme conditions, Containing its tolerance mechanism and application.
Distribution of Lactic acid bacteria is very broad in nature, among them,some special kinds of lactic acid bacteria still has good viability in extreme conditions. Screening lactic acid bacteria with a strong salt tolerance, p H tolerance and a widely growth temperature range can greatly broaden its range of applications, its resistance mechanism is a hot research for microbiologist. We make a review about the screening and identification of lactic acid bacteria at high concentrations of salt, low p H, very high temperature, very low temperature and other extreme conditions, Containing its tolerance mechanism and application.
引文
[1]施安辉,周波.乳酸菌分类、生理特征及在食品和酿造工业上的应用[J].中国调味品,2001(11):26-29.
[2]商君,钟方旭,王亚林,等.几种发酵蔬菜中乳酸菌的分离与筛选[J].食品科学,2007,28(4):195-198.
[3]曲玲童,牛文静,孙征,等.锦州腌渍小菜中耐盐乳酸菌的筛选与产酸性能研究[J].中国酿造,2012,31(6):83-87.
[4]杨郁,张丽靖,天知吾诚.耐酸性乳酸菌的筛选及应用的初步研究[J].浙江农业科学,2006(4):463-465.
[5]PRASAD J,MCJARROW P,GOPAL P.Heat and osmotic stree responses of prabiotic lactobacillus Mamnosus Hn001(DR20)in ralaotion to viability after drying[J].Applied and Environmental Microbiology,2003,69(2):917-925.
[6]郭迪,杨汝德,潘力.酱油酿造中耐盐性乳酸菌的筛选及分子生物学鉴定[J].遵义师范学院学报,2008,10(1):52-54.
[7]AMARELA TERZIC-VIDOJEVIC,SANJA MIHAJLOVIC,GORDANA UZELAC,et al.Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses,sweet creams and sweet kajmaks over four seasons[J].Food Microbiology,2014,39:27-38.
[8]NATTEEWAN UDOMSIL,SUREELAK RODTONG,SOMBOON TANASUPAWAT,et al.Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds[J].International Journal of Food Microbiology,2010,141(3):186-194.
[9]B KIMURA,Y KONAGAYA,T.FUJII.Histamine formation by Tetragenococcus muriaticus,a halophilic lactic acid bacterium isolated from fish sauce[J].International Journal of Food Microbiology,2008,10(1):71-77.
[10]ROLING,W VAN VERSEVELD,H W.Characterization of Tetragenococcus halophila Populations in Indonesian Soy Mash(Kecap)Fermentation[J].applied and environmental microbiology,Apr.1996,62(4):1203-1207.
[11]SATOMI M,KIMURA B,MIZOI,et al.Tetragenococcus muriaticus sp.nov,a new moderately halophilic lactic acid bacterium isolated from fermented squid liver sauce[J].Int.J.Syst.Bacteriol.1997,(47):832–836.
[12]陈卫,赵山山,张秋香.乳酸菌的耐盐机制[J].中国食品科学,2013,13(10):1-5.
[13]张刚.乳酸细菌基础-技术和应用[M].北京:化学工业出版社,2007.
[14]王伟伟,唐鸿志,许平.嗜盐菌耐盐机制相关基因的研究进展[J].微生物学通报,2015,42(3):550~558.
[15]OREN A.Industrial and environmental applications of halophilic Microorganisms[J].Environmental Technology,2010,31(8/9):825-834.
[16]ZHUANG XL,HAN Z,BAI ZH,et al.Progress in decontamination by halophilic microorganisms in saline wastewater and soil[J].Environmental Pollution,2010,158(5):1119-1126.
[17]李冬冬.用嗜盐菌制备视紫红质和分离检测不饱和脂肪酸[D].北京化工大学,2007.
[18]VENTOSA A,NIETO JJ,Oren A.Biology of moderately halophilic aerobic bacteria[J].Microbiology and Molecular Biology Reviews,1998,62(2):504-544.
[19]M I CALDERN,C VARGAS,F ROJO,et al.Complex regulation of the synthesis of the compatible solute ectoine in the halophilic bacterium Chromohalobacter salexigens DSM 3043T[J].Microbiology,2004,150(9):30-51.
[20]M P ARENA,P RUSSO,V CAPOZZI,et al.Effect of abiotic stress conditions on expression of the Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes[J].Annals of Microbiology,2011,61(1):179-183.
[21]L LEONTIEV,A.SELIVERSTOV,V.LYUBETSKY,et al.Algorithm for a large-scale search for t-box transcription regulation in bacteria[J].Molecular Biology,2005,39(6):946-948.
[22]张艳国,田雷.乳酸菌的耐酸性机制[J].饲料工业,2007,28(4):62-64.
[23]J BAUTISTA-GALLEGO,F N ARROYO-LóPEZ,K RANTSIOU,et al.Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential[J].Food Research International,2013,50:135-142.
[24]柏建玲,吴清平,张菊梅,等.耐胃液乳酸菌的筛选、鉴定与驯化[J].中国食品安全高峰论坛论文集.
[25]FULLER R.Probiotics in human medicine[J].Gut,1991,32:439-442.
[26]COLLINS J K,Thornton G,Sullivan G O.Selection of probiotic strains for Human Applications[J].Int Dairy,1998(8):487-490.
[27]SANDERS M E,Klaenhammer T R.The scientific basis of Lactobacillus acidophilus NCFM functionality as a probiotic[J].J Dairy Sci,2001,84:319-331.
[28]HOVEL H,NùRGAARD H,BRùBECH P.Lactic acid bacteria and the human gastrointestinal tract[J].European Journal of Clinical Nutrition,1999,53:339-350.
[29]白雅莉,金山,步仁巴雅尔,等.酸马奶中分离到的乳酸菌耐酸性及抗霉菌活性的研究[J].乳业科学与技术,2010,(2):51-55.
[30]云月英,王文龙,王雅娟.耐酸乳酸菌的筛选及初步鉴定[J].江苏农业科学,2013,41(1):256-259.
[31]黄文强,王永娟,张龙,等.狼山鸡消化道乳酸菌的分离、鉴定以及生物学特性研究[J].安徽农业科学,2012,40(25):12541-12543.
[32]段浩云,田洪涛,檀建新,等.葡萄酒MLF高耐受性优良乳酸菌的筛选与鉴定[J].中国食品学报,2015,15(5):200-205.
[33]VAN DE GUCHTE M,SERROR P,CHERVAUX C,et al.Stress responses in lactic acid bacteria,Antonie van Leeuwenhoek.International Journal of General and Molecular Microbiology,2002,14(82):187-216.
[34]杨郁,张丽靖,天知吾诚.乳酸菌耐酸机理的研究[J].食品工程,2007(4):42-45.
[35]胡爱华,熬晓琳,陈岑,等.乳酸菌耐酸耐胆盐机制的研究进展[J].食品工业科技,2015(8):380-389.
[36]熊素玉,姚新奎,谭小海,等.不同温度及p H条件对乳酸菌生长影响的研究[J].新疆农业科学,2006,43(6):533-538.
[37]崔国艳,陈五岭,张雄鹰,等.耐高温乳酸菌的分离与鉴定[J].长治医学院学报,2009,23(2):102-104.
[38]李检秀,孙靓,吴军华,等.一株耐高温L乳酸高产菌的选育及其发酵特征[J].广西科学,2011,18(3):269-272.
[39]楚德强,赵凯,吴倩,等.一株高耐受性乳酸菌的分离及其在木质纤维素发酵生产高浓度L-乳酸中的应用[J].华东理工大学学报,2011,37(5):521-523.
[40]蒲春,李鸿梅,王治同,等.耐高温乳酸菌的筛选与鉴定[J].粮油加工,2010,(11):167-171.
[41]HUGAS M,Monfort JM.Bacterial starter cultures for meat fermentation,Food chemistry,1997,59(4):547-554.
[42]邓梅.新疆冷水鱼肠道耐低温乳酸菌多样性及产细菌素菌株的筛选[D].石河子大学,2011.
[43]高阳.新疆冷水鱼肠道耐低温乳酸菌分离鉴定及系统发育研究[J].微生物学报,2013,53(1):82-91.
[44]李小艳,刘书亮,蒲彪,等.泡菜中低温乳酸菌的筛选及其特性研究[J].中国食品学报,2014,14(10):08-116.
[45]赵玉红,张立钢,庞伟娜.乳酸菌和酵母菌共生发酵生产面包的研究[J].食品工业科技,2003,24(3):61-62.
[2]商君,钟方旭,王亚林,等.几种发酵蔬菜中乳酸菌的分离与筛选[J].食品科学,2007,28(4):195-198.
[3]曲玲童,牛文静,孙征,等.锦州腌渍小菜中耐盐乳酸菌的筛选与产酸性能研究[J].中国酿造,2012,31(6):83-87.
[4]杨郁,张丽靖,天知吾诚.耐酸性乳酸菌的筛选及应用的初步研究[J].浙江农业科学,2006(4):463-465.
[5]PRASAD J,MCJARROW P,GOPAL P.Heat and osmotic stree responses of prabiotic lactobacillus Mamnosus Hn001(DR20)in ralaotion to viability after drying[J].Applied and Environmental Microbiology,2003,69(2):917-925.
[6]郭迪,杨汝德,潘力.酱油酿造中耐盐性乳酸菌的筛选及分子生物学鉴定[J].遵义师范学院学报,2008,10(1):52-54.
[7]AMARELA TERZIC-VIDOJEVIC,SANJA MIHAJLOVIC,GORDANA UZELAC,et al.Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses,sweet creams and sweet kajmaks over four seasons[J].Food Microbiology,2014,39:27-38.
[8]NATTEEWAN UDOMSIL,SUREELAK RODTONG,SOMBOON TANASUPAWAT,et al.Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds[J].International Journal of Food Microbiology,2010,141(3):186-194.
[9]B KIMURA,Y KONAGAYA,T.FUJII.Histamine formation by Tetragenococcus muriaticus,a halophilic lactic acid bacterium isolated from fish sauce[J].International Journal of Food Microbiology,2008,10(1):71-77.
[10]ROLING,W VAN VERSEVELD,H W.Characterization of Tetragenococcus halophila Populations in Indonesian Soy Mash(Kecap)Fermentation[J].applied and environmental microbiology,Apr.1996,62(4):1203-1207.
[11]SATOMI M,KIMURA B,MIZOI,et al.Tetragenococcus muriaticus sp.nov,a new moderately halophilic lactic acid bacterium isolated from fermented squid liver sauce[J].Int.J.Syst.Bacteriol.1997,(47):832–836.
[12]陈卫,赵山山,张秋香.乳酸菌的耐盐机制[J].中国食品科学,2013,13(10):1-5.
[13]张刚.乳酸细菌基础-技术和应用[M].北京:化学工业出版社,2007.
[14]王伟伟,唐鸿志,许平.嗜盐菌耐盐机制相关基因的研究进展[J].微生物学通报,2015,42(3):550~558.
[15]OREN A.Industrial and environmental applications of halophilic Microorganisms[J].Environmental Technology,2010,31(8/9):825-834.
[16]ZHUANG XL,HAN Z,BAI ZH,et al.Progress in decontamination by halophilic microorganisms in saline wastewater and soil[J].Environmental Pollution,2010,158(5):1119-1126.
[17]李冬冬.用嗜盐菌制备视紫红质和分离检测不饱和脂肪酸[D].北京化工大学,2007.
[18]VENTOSA A,NIETO JJ,Oren A.Biology of moderately halophilic aerobic bacteria[J].Microbiology and Molecular Biology Reviews,1998,62(2):504-544.
[19]M I CALDERN,C VARGAS,F ROJO,et al.Complex regulation of the synthesis of the compatible solute ectoine in the halophilic bacterium Chromohalobacter salexigens DSM 3043T[J].Microbiology,2004,150(9):30-51.
[20]M P ARENA,P RUSSO,V CAPOZZI,et al.Effect of abiotic stress conditions on expression of the Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes[J].Annals of Microbiology,2011,61(1):179-183.
[21]L LEONTIEV,A.SELIVERSTOV,V.LYUBETSKY,et al.Algorithm for a large-scale search for t-box transcription regulation in bacteria[J].Molecular Biology,2005,39(6):946-948.
[22]张艳国,田雷.乳酸菌的耐酸性机制[J].饲料工业,2007,28(4):62-64.
[23]J BAUTISTA-GALLEGO,F N ARROYO-LóPEZ,K RANTSIOU,et al.Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential[J].Food Research International,2013,50:135-142.
[24]柏建玲,吴清平,张菊梅,等.耐胃液乳酸菌的筛选、鉴定与驯化[J].中国食品安全高峰论坛论文集.
[25]FULLER R.Probiotics in human medicine[J].Gut,1991,32:439-442.
[26]COLLINS J K,Thornton G,Sullivan G O.Selection of probiotic strains for Human Applications[J].Int Dairy,1998(8):487-490.
[27]SANDERS M E,Klaenhammer T R.The scientific basis of Lactobacillus acidophilus NCFM functionality as a probiotic[J].J Dairy Sci,2001,84:319-331.
[28]HOVEL H,NùRGAARD H,BRùBECH P.Lactic acid bacteria and the human gastrointestinal tract[J].European Journal of Clinical Nutrition,1999,53:339-350.
[29]白雅莉,金山,步仁巴雅尔,等.酸马奶中分离到的乳酸菌耐酸性及抗霉菌活性的研究[J].乳业科学与技术,2010,(2):51-55.
[30]云月英,王文龙,王雅娟.耐酸乳酸菌的筛选及初步鉴定[J].江苏农业科学,2013,41(1):256-259.
[31]黄文强,王永娟,张龙,等.狼山鸡消化道乳酸菌的分离、鉴定以及生物学特性研究[J].安徽农业科学,2012,40(25):12541-12543.
[32]段浩云,田洪涛,檀建新,等.葡萄酒MLF高耐受性优良乳酸菌的筛选与鉴定[J].中国食品学报,2015,15(5):200-205.
[33]VAN DE GUCHTE M,SERROR P,CHERVAUX C,et al.Stress responses in lactic acid bacteria,Antonie van Leeuwenhoek.International Journal of General and Molecular Microbiology,2002,14(82):187-216.
[34]杨郁,张丽靖,天知吾诚.乳酸菌耐酸机理的研究[J].食品工程,2007(4):42-45.
[35]胡爱华,熬晓琳,陈岑,等.乳酸菌耐酸耐胆盐机制的研究进展[J].食品工业科技,2015(8):380-389.
[36]熊素玉,姚新奎,谭小海,等.不同温度及p H条件对乳酸菌生长影响的研究[J].新疆农业科学,2006,43(6):533-538.
[37]崔国艳,陈五岭,张雄鹰,等.耐高温乳酸菌的分离与鉴定[J].长治医学院学报,2009,23(2):102-104.
[38]李检秀,孙靓,吴军华,等.一株耐高温L乳酸高产菌的选育及其发酵特征[J].广西科学,2011,18(3):269-272.
[39]楚德强,赵凯,吴倩,等.一株高耐受性乳酸菌的分离及其在木质纤维素发酵生产高浓度L-乳酸中的应用[J].华东理工大学学报,2011,37(5):521-523.
[40]蒲春,李鸿梅,王治同,等.耐高温乳酸菌的筛选与鉴定[J].粮油加工,2010,(11):167-171.
[41]HUGAS M,Monfort JM.Bacterial starter cultures for meat fermentation,Food chemistry,1997,59(4):547-554.
[42]邓梅.新疆冷水鱼肠道耐低温乳酸菌多样性及产细菌素菌株的筛选[D].石河子大学,2011.
[43]高阳.新疆冷水鱼肠道耐低温乳酸菌分离鉴定及系统发育研究[J].微生物学报,2013,53(1):82-91.
[44]李小艳,刘书亮,蒲彪,等.泡菜中低温乳酸菌的筛选及其特性研究[J].中国食品学报,2014,14(10):08-116.
[45]赵玉红,张立钢,庞伟娜.乳酸菌和酵母菌共生发酵生产面包的研究[J].食品工业科技,2003,24(3):61-62.