液质发酵食品中微生物群落及与乳酸菌间相互作用研究进展

液质发酵食品发酵过程中微生物组成复杂,复杂的微生物发酵体系会影响微生物的生长和代谢,继而改变微生物的群落结构与功能,最终影响液质发酵食品的品质.乳酸菌在食品发酵中对形成风味物质、提高营养价值、抑制腐败菌生长具有重要的作用.本文主要对近年来食醋、酱油和饮料酒等液质发酵食品中微生物群落及与乳酸菌间相互作用关系进行综述,了解...     

Importance of lactic acid bacteria in Asian fermented foods

Lactic acid bacteria play important roles in various fermented foods in Asia. Besides being the main component in kimchi and other fermented foods, they are used to preserve edible food materials through fermentation of other raw-materials such as rice wine/beer, rice cakes, and fish by producing organic acids to control putrefactive microorganisms and pathogens. These bacteria also provide a selective environment favoring fermentative microorganisms and produce desirable flavors in various fermented foods. This paper discusses the role of lactic acid bacteria in various non-dairy fermented food products in Asia and their nutritional and physiological functions in the Asian diet.     

乳酸菌食品级表达载体的研究与应用

乳酸菌是能够发酵糖类产生大量有机酸的革兰氏阳性菌的通称,在发酵食品中有着悠久的应用历史。乳酸菌通常被认为是安全菌株,这些微生物的基因工程操作在食品、医学等方面具有广阔的应用前景。表达载体是基因工程中常用的工具之一,大多数乳酸菌的表达载体通常以抗生素抗性基因作为选择标记,然而抗性基因具有潜在的转移性,因此需要开发食品级表达载体。食品级表达载体不含有抗生素的抗性基因,仅包含来自同源宿主或通常被认为是安全生物的DNA。本文介绍了乳酸菌食品级表达载体的构成及其常用宿主,同时对乳酸菌食品级表达载体的应用进行了归纳总结。     

乳酸菌基因组学研究进展

乳酸菌广泛应用于食品发酵工业中,其中有些菌种是重要的益生菌。目前,对乳酸菌的研究已从最初的形态学研究进入到了分子水平的研究。乳酸菌全基因组测序研究已在全球展开。乳酸菌基因组研究有助于揭示乳酸菌的遗传和代谢机制,加速重要益生功能基因的挖掘,同时为乳酸菌的应用提供众多可能性。本文就乳酸菌基因组研究的概况、重要乳酸菌基因组、乳酸菌的功能基因组以及比较基因组进行了综述。     

Biopreservation by lactic acid bacteria

Biopreservation refers to extended storage life and enhanced safety of foods using the natural microflora and (or) their antibacterial products. Lactic acid bacteria have a major potential for use in biopreservation because they are safe to consume and during storage they naturally dominate the microflora of many foods. In milk, brined vegetables, many cereal products and meats with added carbohydrate, the growth of lactic acid bacteria produces a new food product. In raw meats and fish that are chill stored under vacuum or in an environment with elevated carbon dioxide concentration, the lactic acid bacteria become the dominant population and preserve the meat with a hidden fermentation. The same applies to processed meats provided that the lactic acid bacteria survive the heat treatment or they are inoculated onto the product after heat treatment. This paper reviews the current status and potential for controlled biopreservation of foods.Abbreviations LAB lactic acid bacteria - C Carnobacterium - Lb Lactobacillus - Lc Lactococcus - Le Leuconostoc - Ls Listeria - P Pediococcus     

Effect of lactic acid on diacetyl and acetoin production byLactobacillus casei subsp.rhamnosus ATCC 7469

Lactic acid or its acidity apparently play an important role in the regulation of the biosynthesis of flavor compounds inLactobacillus casei subsp.rhamnosus ATCC 7469. In pyruvate-containing media,L. casei produces lactic acid, acetoin, and diacetyl. A specific pH-dependent system is necessary for both the use of pyruvate and the induction of acetoin and diacetyl production. In cell extracts ofL. casei, lactic acid inhibits the enzymatic activity of acetolactate decarboxylase (ALD) and acetolactate synthetase (ALS); this effect does not occur in whole cells under standard physiological conditions. Lactic acid prevents the use of pyruvate, and the induction of acetoin and diacetyl production. When pyruvate-containing media are used, the pH must be kept close to 6.0 in order to obtain the best production of acetoin and diacetyl.     

Proteolytic systems in lactic acid bacteria

The proteolytic systems of lactic acid bacteria are important as a means of making protein and peptide N available for growth and as part of the curing or maturation processes which give foods their characteristic rheological and organoleptic properties. The proteolytic systems of lactic acid bacteria are described in relation to their growth and their functions in protein-rich foods. Their role in the manufacture of milk products is discussed.     

Impact of lactic acid on cell proliferation and free radical‐induced cell death in monolayer cultures of neural precursor cells

Biomaterials prepared from polyesters of lactic acid and glycolic acid, or a mixture of the two, degrade in the presence of water into the naturally occurring metabolites, lactic acid and glycolic acid. While the lactic acid degradation product that is released from biomaterials is well tolerated by the body, lactic acid can influence the metabolic function of cells; it can serve as an energy substrate for cells, and has been shown to have antioxidant properties. Neural precursor cells, a cell population of considerable interest as a source of cells for neural tissue regeneration strategies, generate a high amount of reactive oxygen species, and when associated with a degradable biomaterial, may be impacted by released lactic acid. In this work, the effect of lactic acid on a neural cell population containing proliferative neural precursor cells was examined in monolayer culture. Lactic acid was found to scavenge exogenously added free radicals produced in the presence of either hydrogen peroxide or a photoinitiator (I2959) commonly utilized in the preparation of photopolymerizable biomaterials. In addition to its effect on exogenously added free radicals, lactic acid reduced intracellular redox state, increased the proliferation of the cell population, and modified the cell composition. The findings of this study provide insight into the role that lactic acid plays naturally on developing neural cells and are also of interest to biomaterials scientists that are focused on the development of degradable lactic‐acid‐based polymers for cell culture devices. The effect of lactic acid on other cell populations may differ and should be characterized to best understand how cells function in degradable cell culture devices. Biotechnol. Bioeng. 2009;103: 1214–1223. © 2009 Wiley Periodicals, Inc.     

Mathematical Model of Interaction Between Bacteriocin-Producing Lactic Acid Bacteria and Listeria. Part 2: Bifurcations and Applications

The big challenge for the food industry is the attending to demands for minimally processed foods, avoiding intense heat treatments and reducing the addition of chemical preservatives, but at the same time ensuring microbiological safety of these products. Lactic acid bacteria are traditionally used in the production of fermented foods. They are responsible for the production of antimicrobial compounds, such as organic acids and bacteriocins, which are protein compounds with bactericidal effect against related species and bacteria such as Listeria monocytogenes and Staphylococcus aureus. Aiming to study quantitatively the biological control as a technique of conservation, we developed a mathematical model to describe the interaction between lactic acid bacteria and Listeria in the food. The steady state and dynamical trajectories analyses of the model permit us to study the suitability of including lactic acid bacteria in order to reduce the growth of Listeria in food.     

Biotechnology of lactic acid bacteria with special reference to bacteriophage resistance

Lactic acid bacteria play an important role in many food and feed fermentations. In recent years major advances have been made in unravelling the genetic and molecular basis of significant industrial traits of lactic acid bacteria. Bacteriophages which can infect and destroy lactic acid bacteria pose a particularly serious threat to dairy fermentations that can result in serious economic losses. Consequently, these organisms and the mechanisms by which they interact with their hosts have received much research attention. This paper reviews some of the key discoveries over the years that have led us to our current understanding of bacteriophages themselves and the means by which their disruptive influence may be minimized.     

工业乳酸发酵的近期进展

乳酸是一种重要的多用途有机酸。通过菌种改良和发酵工艺技术的改进,可以大大提升微生物发酵技术水平,降低成本。简要综述有关的研究进展。     

CRISPR/Cas基因组编辑技术在乳酸菌中的应用及研究展望

乳酸菌是一类重要的食品工业微生物,目前对其功能基因鉴定和挖掘优良功能基因主要依赖于传统的基因同源重组技术,该技术尽管有较高的可靠性,但是存在操作繁琐、效率低下等不足,严重制约了乳酸菌优良菌株的遗传选育。CRISPR/Cas基因编辑技术极大提升了对多物种基因组的编辑效率,这为乳酸菌功能基因的快速鉴定及遗传改良提供了可能,但是现有的CRISPR/Cas基因编辑技术在乳酸菌的应用还存在诸多限制。本文综述了CRISPR/Cas基因编辑技术在乳酸菌基因组上的应用现状及亟待解决的问题,并展望了乳酸菌基因组编辑技术的未来发展趋势,为乳酸菌功能基因鉴定及遗传改良提供参考。     

基因工程菌发酵生产L-乳酸研究进展

乳酸是重要的工业平台化学品。随着聚乳酸产业的兴起,对高质量L-乳酸的需求量也不断增加。为了进一步降低L-乳酸发酵成本,提高菌株的工业适应性,各种现代生物技术已经应用到L-乳酸发酵菌种的改造上来。文中简要综述了近年来使用乳酸菌、酵母、大肠杆菌及米根霉等基因工程菌株发酵生产L-乳酸的技术进展。     

乳酸菌的系统分类概况

乳酸菌是重要的益生菌资源,在食品、农业、化工业、医学等领域具有广阔的应用前景。目前,人们熟知的乳酸菌主要集中在乳杆菌属、双歧杆菌属、链球菌属、肠球菌属、乳球菌属、片球菌属和明串珠菌属等少数属种。为了拓宽人们对乳酸菌的认知,本文就乳酸菌的系统分类学进行阐述。在系统分类学上,乳酸菌分别隶属于厚壁菌门4纲7目18科39属653种和放线菌门2纲2目3科12属88种。最后,对乳酸菌的益生作用、安全性与有效来源、益生潜能的体外评价指标等进行简要的讨论。     

<Emphasis Type="SmallCaps">l</Emphasis>(+)-Lactic acid production from non-food carbohydrates by thermotolerant <Emphasis Type="Italic">Bacillus coagulans</Emphasis>

Lactic acid is used as an additive in foods, pharmaceuticals, and cosmetics, and is also an industrial chemical. Optically pure lactic acid is increasingly used as a renewable bio-based product to replace petroleum-based plastics. However, current production of lactic acid depends on carbohydrate feedstocks that have alternate uses as foods. The use of non-food feedstocks by current commercial biocatalysts is limited by inefficient pathways for pentose utilization. B. coagulans strain 36D1 is a thermotolerant bacterium that can grow and efficiently ferment pentoses using the pentose-phosphate pathway and all other sugar constituents of lignocellulosic biomass at 50°C and pH 5.0, conditions that also favor simultaneous enzymatic saccharification and fermentation (SSF) of cellulose. Using this bacterial biocatalyst, high levels (150–180 g l⁻¹) of lactic acid were produced from xylose and glucose with minimal by-products in mineral salts medium. In a fed-batch SSF of crystalline cellulose with fungal enzymes and B. coagulans, lactic acid titer was 80 g l⁻¹ and the yield was close to 80%. These results demonstrate that B. coagulans can effectively ferment non-food carbohydrates from lignocellulose to l(+)-lactic acid at sufficient concentrations for commercial application. The high temperature fermentation of pentoses and hexoses to lactic acid by B. coagulans has these additional advantages: reduction in cellulase loading in SSF of cellulose with a decrease in enzyme cost in the process and a reduction in contamination of large-scale fermentations.     

乳酸菌在抗病原微生物感染中的作用

乳酸菌作为益生菌中主要的一大分类,在食品、医药和饲料行业中具有广泛应用。乳酸菌具有多种重要生理功能,如维持肠道微生态的平衡、促进肠道蠕动消化、抗高血压、降低血清胆固醇、黏附或降解有害物质等。近年来研究表明,乳酸菌能够通过不同机制抑制病原微生物感染。本文就乳酸菌增强宿主固有免疫和适应性免疫、直接抑制病毒和细菌、增强肠道上皮细胞屏障功能等作用机制的相关研究进展进行综述。     

芝麻香型白酒发酵过程中乳酸菌多样性及其演替规律

【背景】乳酸菌是白酒发酵过程中一类非常重要的微生物,其种类及动态变化对于白酒品质具有重要影响。然而,目前对于芝麻香型白酒发酵过程中乳酸菌群落结构及其演替规律的认识并不全面。【目的】揭示芝麻香型白酒发酵过程中乳酸菌的多样性及菌群的演替规律,为更好地探索白酒酿造机理和控制白酒品质提供生物学依据。【方法】利用高通量测序技术对芝麻香型白酒发酵过程中乳酸菌菌群演替进行跟踪分析,同时采用实时荧光定量PCR对发酵过程中乳酸菌的生物量进行定量分析。【结果】高通量测序结果显示,芝麻香型白酒发酵过程涉及5个属的乳酸菌:魏斯氏菌属(Weissella)、片球菌属(Pediococcus)、乳杆菌属(Lactobacillus)、明串珠菌属(Leuconostoc)和乳球菌属(Lactococcus),共计43种乳酸菌。其中,在发酵过程中平均相对丰度大于0.5%的乳酸菌有10种,分别是类肠膜魏斯氏菌(Weissella paramesenteroides)、食窦魏斯氏菌(Weissella cibaria)、融合魏斯氏菌(Weissella confusa)、戊糖片球菌(Pediococcus pentosaceus)、假肠膜明串珠菌(Leuconostoc pseudomesenteroides)、发酵乳杆菌(Lactobacillus fermentum)、植物乳杆菌(Lactobacillus plantarum)、副干酪乳杆菌(Lactobacillus paracasei)、耐酸乳杆菌(Lactobacillus acetotolerans)和Lactobacillus sp.。在堆积发酵过程中,Weissella属占细菌总量的50%以上,其次是Pediococcus属和Lactobacillus属,而Leuconostoc属和Lactococcus属相对较少。在窖池发酵过程中Lactobacillus属的乳酸菌逐渐成为优势细菌,尤其是Lactobacillus sp.在窖池发酵中后期相对丰度达到80%以上。实时荧光定量PCR结果显示,在堆积发酵和窖池发酵前期乳酸菌总量变化不大;从窖池发酵5 d开始,乳酸菌总量迅速上升,30 d时达到最大值。【结论】对白酒发酵过程中乳酸菌种类及动态变化的研究有助于探究白酒酿造过程中乳酸菌功能,进而解析白酒酿造机理,最终达到控制白酒品质的目的。     

Metabolic engineering of sugar catabolism in lactic acid bacteria

Lactic acid bacteria are characterized by a relatively simple sugar fermentation pathway that, by definition, results in the formation of lactic acid. The extensive knowledge of traditional pathways and the accumulating genetic information on these and novel ones, allows for the rerouting of metabolic processes in lactic acid bacteria by physiological approaches, genetic methods, or a combination of these two. This review will discuss past and present examples and future possibilities of metabolic engineering of lactic acid bacteria for the production of important compounds, including lactic and other acids, flavor compounds, and exopolysaccharides.     

Energetic costs of prey ingestion in a scincid lizard,Scincella lateralis

Summary The relative importance of aerobic and anaerobic metabolism during feeding was investigated in the ground skink, Scincella lateralis. Animals were fed crickets of three different sizes relative to body mass (5, 10, and 15% of body mass). Oxygen consumption and lactic acid production of animals during feeding were compared with those of animals at rest and when exercising intensely. Oxygen consumption was higher in feeding and exercising animals than in those at rest. Rates of oxygen consumption of animals consuming prey of 5 and 10% of body mass were not significantly different from each other, but were lower than rates of animals consuming prey of 15% of body mass. Lactic acid concentrations in feeding animals increased with increasing prey size. Concentrations in resting and feeding animals were not different, but those of exercising animals were significantly higher. These data suggest that, despite a positive correlation between prey size and lactic acid concentration, anaerobiosis is relatively unimportant in the support of prey handling for Scincella lateralis. The energetic requirements of feeding in this species are met largely by increased aerobic metabolism.