发酵蔬菜中乳酸菌资源筛选的研究进展
|
摘要
乳酸菌是发酵蔬菜中的主体微生物,不仅可以改善食品风味,还可提高营养价值、功能性和保藏性。通过对发酵蔬菜中不同性能乳酸菌资源筛选文献的整理分类,从优良发酵性能乳酸菌的筛选、拮抗乳酸菌或产抗菌活性物质(细菌素)乳酸菌的筛选、功能性和益生性乳酸菌的筛选等进行了综述。提出全面评价发酵特性、基因层面分析代谢机制及抑菌机理、保持菌种活性等是今后研究的主要方向。
Lactic acid bacteria were the main microorganisms in fermented vegetables, which could not only improve food flavor, but also increase nutrition value, function and preservation. By sorting out and classifying the literature on the screening of lactic acid bacteria with different properties in fermented vegetables, the screening of lactic acid bacteria with excellent fermentation performance, lactic acid bacteria with antagonistic or antimicrobial activity substance(bacteriocin), functional and probiotic lactic acid bacteria were summarized. The main research directions in the future are to comprehensively evaluate fermentation characteristics, analyze metabolic mechanism and bacteriostasis mechanism at gene level, and maintain bacterial activity.
Lactic acid bacteria were the main microorganisms in fermented vegetables, which could not only improve food flavor, but also increase nutrition value, function and preservation. By sorting out and classifying the literature on the screening of lactic acid bacteria with different properties in fermented vegetables, the screening of lactic acid bacteria with excellent fermentation performance, lactic acid bacteria with antagonistic or antimicrobial activity substance(bacteriocin), functional and probiotic lactic acid bacteria were summarized. The main research directions in the future are to comprehensively evaluate fermentation characteristics, analyze metabolic mechanism and bacteriostasis mechanism at gene level, and maintain bacterial activity.
引文
[1]Nguyen D T,Van Hoorde K,Cnockaert M,et al.A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam[J].Int J Food Microbiol,2013,163(1):19-27.
[2]Di Cagno R,Coda R,De Angelis M,et a1.Exploitation of vegetables and fruits through lactic acid fermentation[J].Food Microbiology,2013,33(1):1-l0.
[3]Noraphst H,Subaidah B,Saowakon W,et al.Isolation and screening of lactic acid bacteria from Thai traditional fermented fish(Plasom)and production of Plasom from selected strains[J].Food Control,201l,22(3/4):401-407.
[4]胡晓清,潘露,王汝毅.发酵蔬菜中乳酸菌的功能性与安全性研究进展[J].现代食品科技,2012,28(11):1606-1611.
[5]李欣,武俊瑞,田甜,等.大庆自然发酵酸菜中乳酸菌的分离鉴定及耐酸菌株初步筛选[J].食品科学,2014,35(1):150-154.
[6]周俊良.发酵辣椒制品优势菌群鉴别筛选及其载体研究[D].贵阳:贵州大学,2008.
[7]谷云,汤少华,周丽,等.防褐变作用乳酸菌的筛选及其发酵条件研究[J].中国食品学报,2014,14(3):72-77.
[8]胡露,胡凯弟,王兴洁,等.耐二氧化硫乳酸菌的筛选鉴定及其在泡野山椒中的应用[J].食品与发酵工业,2016,42(9):149-154.
[9]胡博涵,吴晖,赖富饶,等.耐盐乳酸菌的筛选及其在剁辣椒发酵中的应用[J].食品与机械,2014,30(1):51-54,70.
[10]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):108-116.
[11]李静,王瑶,邓毛程.泡菜中优良乳酸菌筛选及特性的研究[J].食品工业科技,2016,37(6):229-232.
[12]刘珊娜,王聪,魏金艳,等.酸菜汁中乳酸菌的筛选和产酸性能的优化[J].食品工业科技,2018,39(3):12-116.
[13]杨郁,罗伊丝,刘小涛,等.腌制雪菜中适用发酵乳生产的耐酸性乳酸菌的筛选[J].食品与发酵科技,2016,52(3):6-10.
[14]张胜男,吴祖芳,翁佩芳,等.优良乳酸菌的筛选及对腌制茭白品质的影响[J].核农学报,2016,30(9):1770-1779.
[15]纪晓燚.优良乳酸菌的筛选及其发酵蔬菜的应用研究[D].杭州:浙江大学,2014.
[16]卢海强,霍文敏,谷新晰,等.产亚硝酸盐还原酶低温乳酸菌的筛选鉴定及发酵特性[J].河北农业大学学报,2015,38(1):87-91.
[17]杜晓华,刘书亮,蒲彪,等.四川泡菜中降解亚硝酸盐乳酸菌的筛选鉴定及其应用[J].食品与发酵工业,2013,39(4):48-52.
[18]杨婧,尹礼国,马伟玲,等.一株降解亚硝酸盐乳酸菌的筛选及其在泡菜中的应用[J].中国调味品,2014,39(9):31-34.
[19]Raffaella D C,Rosalinda F S,Giovanna M,et al.Use of autochthonous starters to ferment red and yellow peppers(Capsicum annum L.)to be stored at room temperature[J].International Journal of Food Microbiology,2009,130(2):108-116.
[20]Yang J,Ji Y,Park H,et a1.Selection of functional lactic acid bacteria as starter cultures for the fermentation of Korean leek(Allium tuberosum Rottler ex Sprenge1.)[J].International Journal of Food Microbiology,20l4,191(1):164-171.
[21]Rouse S,Harnett D,Vaughan A,et a1.Lactic acid bacteria with potential to eliminate fungal spoilage in foods[J].Journal of Applied Microbiology,2008,104(3):915-923.
[22]张香美,赵玉星,闫晓晶,等.1株具抑菌和抗氧化活性乳酸菌的筛选及鉴定[J].食品科学,2018,39(2):93-98.
[23]饶瑜,王猛,蒋云璐,等.筛选用于四川泡菜生物保鲜的产细菌素乳酸菌[J].食品科学,2015,6(3):171-177.
[24]林洋,马欢欢,吕欣然,等.传统发酵蔬菜中拮抗温和气单胞菌的乳酸菌的筛选与鉴定[J].食品工业科技,2017,38(4):231-235,241.
[25]朱传胜,高玉荣,徐国栋.对单增李斯特菌有抑制作用的乳酸菌的筛选鉴定及其细菌素的研究[J].现代食品科技,2014,30(5):87-91,86.
[26]敖晓琳,蒲彪,蔡义民,等.能抑制引起泡菜“生花”腐败菌的乳酸菌的筛选[J].食品工业科技,2014,35(14):234-236,249.
[27]双全,折米娜,薄礼娟.抑菌活性乳酸菌的筛选及其抑菌物质的提取条件优化[J].食品工业科技,2017,38(18):105-110,116.
[28]Arasu M V,Al-dhabin N A,Rejiniemon T S,et al.Identification and characterization of Lactobacillus brevis P68 with antifungal,antioxidant and probiotic functional properties[J].Indian Journal of Microbiology,2015,55(1):19-28.
[29]Zhang Y C,Zhang L W,Du M,et a1.Antimicrobial activity against Shigella sonnei and probiotic properties of wild Lactobacillus from fermented food[J].Microbiological Research,2011,167(1):27-31.
[30]Jang S,Lee J,Jung U,et a1.Identification of an anti-listerial domain from Pediococcus pentosaceus T1 derived from kimchi,a traditional fermented vegetable[J].Food Control,2014,43:42-48.
[31]Ryu E H,Yang E J,Woo E R,et a1.Purification and characterization of antifungal compounds from Lactobacillus plantarum HD1 isolated from kimchi[J].Food Microbiology,2014,41:19-26.
[32]Deegan L H,Cotter P D,Hill C,et al.Bacteriocins:biological tools for bio-preservation and shelf-life extension[J].International Dairy Journal,2006,16(9):1058-1071.
[33]滕志利,钱方,姜淑娟,等.产广谱细菌素乳酸菌的筛选及分类鉴定[J].食品与机械,2013,29(6):45-48.
[34]陈秀金,马丽苹,曹力,等.地衣腌菜中产广谱细菌素乳酸菌的筛选与鉴定[J].食品与生物技术学报,2016,35(1):42-47.
[35]饶瑜,常伟,向文良,等.抗食品腐败酵母的乳酸菌的筛选与鉴定[J].现代食品科技,2013,29(8):1943-1947.
[36]Li XF,Ning YW,Liu D,et al.Metabolic mechanism of phenyllactic acid naturally occurring in Chinese pickles[J].Food Chemistry,2015,186:265-270.
[37]Gao Y R,Jia S R,Gao Q,et a1.A novel bacteriocin:with a broad inhibitory spectrum produced by Lactobacillus sake C2,isolated from traditional Chinese fermented cabbage[J].Food Control,2010,21(1):76-81.
[38]王瑞君.降解胆固醇乳酸菌的筛选及中草药与乳酸菌的协同作用[J].食品科学,2013,34(1):210-214.
[39]Jeun J,Kim S,Cho S Y,et a1.Hypocholesterolemic effects of Lactobacillus plantarum KCTC3928 by increased bile acid excretion in C57 BL/6 mice[J].Nutrition,2010,26(3):321-330.
[40]侯保朝,陈丽娥,陈苏,等.功能性乳酸菌的筛选、鉴定及抗氧化性能的初步评价[J].食品工业科技,2015,36(24):145-150.
[41]林祥娜,夏永军,王光强,等.抗氧化活性乳酸菌的筛选[J].中国食品学报,2017,17(6):103-109.
[42]Lee N K,Kim S Y,Han K J,et a1.Probiotic potential of Lactobacillus strains with anti-allergic effects from kimchi for yogurt starters[J].Food Science and Technology,2014,58(1):130-134.
[43]李理.产γ-氨基丁酸乳酸菌及其应用[J].中国乳品工业,2014,42(2):31-34.
[44]梁金钟,李雯,王风青.产γ-氨基丁酸乳酸菌的筛选及诱变育种[J].食品科学,2013,34(23):228-232.
[45]Cho Y R,Chang J Y,Chang H C.Production of gamma-aminobutyric acid(GABA)by Lactobacillus buchneri isolated from kimchi and its neuroprotective effect on neuronal cells[J].Journal of Microbiology and Biotechnology,2007,17(1):104-109.
[46]Park K B.Production and characterization of GABA rice yogurt[J].Food Sci Biotech,2005,14(4):518-522.
[47]Liong M T,Shah N P.Acid and bile tolerance and cholesterol removal ability of lactobacilli strains[J].Journal of Dairy Science,2005,88(1):55-66.
[48]李清,王英,刘小莉,等.一株广谱抑菌活性乳酸菌的筛选及特性研究[J].微生物学通报,2015,42(2):332-339.
[2]Di Cagno R,Coda R,De Angelis M,et a1.Exploitation of vegetables and fruits through lactic acid fermentation[J].Food Microbiology,2013,33(1):1-l0.
[3]Noraphst H,Subaidah B,Saowakon W,et al.Isolation and screening of lactic acid bacteria from Thai traditional fermented fish(Plasom)and production of Plasom from selected strains[J].Food Control,201l,22(3/4):401-407.
[4]胡晓清,潘露,王汝毅.发酵蔬菜中乳酸菌的功能性与安全性研究进展[J].现代食品科技,2012,28(11):1606-1611.
[5]李欣,武俊瑞,田甜,等.大庆自然发酵酸菜中乳酸菌的分离鉴定及耐酸菌株初步筛选[J].食品科学,2014,35(1):150-154.
[6]周俊良.发酵辣椒制品优势菌群鉴别筛选及其载体研究[D].贵阳:贵州大学,2008.
[7]谷云,汤少华,周丽,等.防褐变作用乳酸菌的筛选及其发酵条件研究[J].中国食品学报,2014,14(3):72-77.
[8]胡露,胡凯弟,王兴洁,等.耐二氧化硫乳酸菌的筛选鉴定及其在泡野山椒中的应用[J].食品与发酵工业,2016,42(9):149-154.
[9]胡博涵,吴晖,赖富饶,等.耐盐乳酸菌的筛选及其在剁辣椒发酵中的应用[J].食品与机械,2014,30(1):51-54,70.
[10]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):108-116.
[11]李静,王瑶,邓毛程.泡菜中优良乳酸菌筛选及特性的研究[J].食品工业科技,2016,37(6):229-232.
[12]刘珊娜,王聪,魏金艳,等.酸菜汁中乳酸菌的筛选和产酸性能的优化[J].食品工业科技,2018,39(3):12-116.
[13]杨郁,罗伊丝,刘小涛,等.腌制雪菜中适用发酵乳生产的耐酸性乳酸菌的筛选[J].食品与发酵科技,2016,52(3):6-10.
[14]张胜男,吴祖芳,翁佩芳,等.优良乳酸菌的筛选及对腌制茭白品质的影响[J].核农学报,2016,30(9):1770-1779.
[15]纪晓燚.优良乳酸菌的筛选及其发酵蔬菜的应用研究[D].杭州:浙江大学,2014.
[16]卢海强,霍文敏,谷新晰,等.产亚硝酸盐还原酶低温乳酸菌的筛选鉴定及发酵特性[J].河北农业大学学报,2015,38(1):87-91.
[17]杜晓华,刘书亮,蒲彪,等.四川泡菜中降解亚硝酸盐乳酸菌的筛选鉴定及其应用[J].食品与发酵工业,2013,39(4):48-52.
[18]杨婧,尹礼国,马伟玲,等.一株降解亚硝酸盐乳酸菌的筛选及其在泡菜中的应用[J].中国调味品,2014,39(9):31-34.
[19]Raffaella D C,Rosalinda F S,Giovanna M,et al.Use of autochthonous starters to ferment red and yellow peppers(Capsicum annum L.)to be stored at room temperature[J].International Journal of Food Microbiology,2009,130(2):108-116.
[20]Yang J,Ji Y,Park H,et a1.Selection of functional lactic acid bacteria as starter cultures for the fermentation of Korean leek(Allium tuberosum Rottler ex Sprenge1.)[J].International Journal of Food Microbiology,20l4,191(1):164-171.
[21]Rouse S,Harnett D,Vaughan A,et a1.Lactic acid bacteria with potential to eliminate fungal spoilage in foods[J].Journal of Applied Microbiology,2008,104(3):915-923.
[22]张香美,赵玉星,闫晓晶,等.1株具抑菌和抗氧化活性乳酸菌的筛选及鉴定[J].食品科学,2018,39(2):93-98.
[23]饶瑜,王猛,蒋云璐,等.筛选用于四川泡菜生物保鲜的产细菌素乳酸菌[J].食品科学,2015,6(3):171-177.
[24]林洋,马欢欢,吕欣然,等.传统发酵蔬菜中拮抗温和气单胞菌的乳酸菌的筛选与鉴定[J].食品工业科技,2017,38(4):231-235,241.
[25]朱传胜,高玉荣,徐国栋.对单增李斯特菌有抑制作用的乳酸菌的筛选鉴定及其细菌素的研究[J].现代食品科技,2014,30(5):87-91,86.
[26]敖晓琳,蒲彪,蔡义民,等.能抑制引起泡菜“生花”腐败菌的乳酸菌的筛选[J].食品工业科技,2014,35(14):234-236,249.
[27]双全,折米娜,薄礼娟.抑菌活性乳酸菌的筛选及其抑菌物质的提取条件优化[J].食品工业科技,2017,38(18):105-110,116.
[28]Arasu M V,Al-dhabin N A,Rejiniemon T S,et al.Identification and characterization of Lactobacillus brevis P68 with antifungal,antioxidant and probiotic functional properties[J].Indian Journal of Microbiology,2015,55(1):19-28.
[29]Zhang Y C,Zhang L W,Du M,et a1.Antimicrobial activity against Shigella sonnei and probiotic properties of wild Lactobacillus from fermented food[J].Microbiological Research,2011,167(1):27-31.
[30]Jang S,Lee J,Jung U,et a1.Identification of an anti-listerial domain from Pediococcus pentosaceus T1 derived from kimchi,a traditional fermented vegetable[J].Food Control,2014,43:42-48.
[31]Ryu E H,Yang E J,Woo E R,et a1.Purification and characterization of antifungal compounds from Lactobacillus plantarum HD1 isolated from kimchi[J].Food Microbiology,2014,41:19-26.
[32]Deegan L H,Cotter P D,Hill C,et al.Bacteriocins:biological tools for bio-preservation and shelf-life extension[J].International Dairy Journal,2006,16(9):1058-1071.
[33]滕志利,钱方,姜淑娟,等.产广谱细菌素乳酸菌的筛选及分类鉴定[J].食品与机械,2013,29(6):45-48.
[34]陈秀金,马丽苹,曹力,等.地衣腌菜中产广谱细菌素乳酸菌的筛选与鉴定[J].食品与生物技术学报,2016,35(1):42-47.
[35]饶瑜,常伟,向文良,等.抗食品腐败酵母的乳酸菌的筛选与鉴定[J].现代食品科技,2013,29(8):1943-1947.
[36]Li XF,Ning YW,Liu D,et al.Metabolic mechanism of phenyllactic acid naturally occurring in Chinese pickles[J].Food Chemistry,2015,186:265-270.
[37]Gao Y R,Jia S R,Gao Q,et a1.A novel bacteriocin:with a broad inhibitory spectrum produced by Lactobacillus sake C2,isolated from traditional Chinese fermented cabbage[J].Food Control,2010,21(1):76-81.
[38]王瑞君.降解胆固醇乳酸菌的筛选及中草药与乳酸菌的协同作用[J].食品科学,2013,34(1):210-214.
[39]Jeun J,Kim S,Cho S Y,et a1.Hypocholesterolemic effects of Lactobacillus plantarum KCTC3928 by increased bile acid excretion in C57 BL/6 mice[J].Nutrition,2010,26(3):321-330.
[40]侯保朝,陈丽娥,陈苏,等.功能性乳酸菌的筛选、鉴定及抗氧化性能的初步评价[J].食品工业科技,2015,36(24):145-150.
[41]林祥娜,夏永军,王光强,等.抗氧化活性乳酸菌的筛选[J].中国食品学报,2017,17(6):103-109.
[42]Lee N K,Kim S Y,Han K J,et a1.Probiotic potential of Lactobacillus strains with anti-allergic effects from kimchi for yogurt starters[J].Food Science and Technology,2014,58(1):130-134.
[43]李理.产γ-氨基丁酸乳酸菌及其应用[J].中国乳品工业,2014,42(2):31-34.
[44]梁金钟,李雯,王风青.产γ-氨基丁酸乳酸菌的筛选及诱变育种[J].食品科学,2013,34(23):228-232.
[45]Cho Y R,Chang J Y,Chang H C.Production of gamma-aminobutyric acid(GABA)by Lactobacillus buchneri isolated from kimchi and its neuroprotective effect on neuronal cells[J].Journal of Microbiology and Biotechnology,2007,17(1):104-109.
[46]Park K B.Production and characterization of GABA rice yogurt[J].Food Sci Biotech,2005,14(4):518-522.
[47]Liong M T,Shah N P.Acid and bile tolerance and cholesterol removal ability of lactobacilli strains[J].Journal of Dairy Science,2005,88(1):55-66.
[48]李清,王英,刘小莉,等.一株广谱抑菌活性乳酸菌的筛选及特性研究[J].微生物学通报,2015,42(2):332-339.