低温环境中乳酸菌的开发利用

Lactic acid bacteria growing at low temperature with a high exploitability--A Review

摘要:

乳酸菌作为一种益生资源, 越来越为人们所重视。在自然界存在的乳酸菌中, 有一类虽然人们一直在利用, 但是还没有充分的研究和开发, 这类乳酸菌就是低温环境中生长的乳酸菌。国外目前所见有关低温乳酸菌的报道多集中于低温冷藏肉、鱼制品及泡菜中的乳酸菌, 集中研究和应用的菌属主要包括Leuconostoc和Lactobacillus, 而国内这方面的研究并不多见。笔者根据目前国内外低温乳酸菌的研究现状, 阐述了其存在环境、种类及相应作用, 并对其研究涉及的领域、趋势及应用前景进行了探讨和展望, 以期为国内这类乳酸菌资源的研究开发提供参考和依据。

Abstract:

At present, increasing attentions have been paid to lactic acid bacteria because of their probiotic effects. In the nature, there exists a kind of lactic acid bacteria growing at low temperature with a long history of use. However, they have not been well studied and developed. Most articles about the lactic acid bacteria growing at low temperature focused on meat and fish storage at low temperature, or Kimchi, a kind of fermented vegetable. Many microorganisms studied are Leuconostoc and Lactobacillus species. Nevertheless, a few researches in this field are reported in China. In this paper, we review the living environment, varieties and functions of lactic acid bacteria growing at low temperature, to provide an overview for further studies. We also discuss perspectives of further development and utilization of these lactic acid bacteria.