Research progress in responses and high activity protection mechanisms of lactic acid bacteria under different stresses

doi:10.13343/j.cnki.wsxb.20240596

Home > Archive>Volume 65, Issue 2, 2025 >421-436. DOI:10.13343/j.cnki.wsxb.20240596

Research progress in responses and high activity protection mechanisms of lactic acid bacteria under different stresses
DOI:
                        10.13343/j.cnki.wsxb.20240596
                    
CSTR:
                        32112.14.j.AMS.20240596
                    
Author:
                        CHEN Ning1,2CHEN Ning
College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China;State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, Guangdong, China
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WU Lei2WU Lei
State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, Guangdong, China
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XIE Xinqiang2XIE Xinqiang
State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, Guangdong, China
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ZHAO Xinyu3ZHAO Xinyu
Guangdong Kehuan Biotechnology Co., Ltd., Guangzhou, Guangdong, China
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WU Qingping2WU Qingping
State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, Guangdong, China
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Affiliation:1.College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China;2.State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Safety and Health, National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, Guangdong, China;3.Guangdong Kehuan Biotechnology Co., Ltd., Guangzhou, Guangdong, China
Clc Number:
Fund Project:This work was supported by the National Key Research and Development Program of China (2023YFF1000302), the Natural Science Foundation of Guangdong Province (2024A1515010621), and the Project of Guangdong Academy of Sciences (2022GDASZH-2022010101).

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Abstract:

Lactic acid bacteria (LAB) have extensive applications in food and medicine fields. They are used as starters and functional probiotics in food fermentation. The activity and performance of LAB are influenced by various environmental stresses involving osmotic pressure, temperature, oxygen, acidity, and bile salts. Edible LAB can provide numerous health benefits. However, their viable counts decrease during production, storage, and digestion. This paper systematically discusses the different stressful environments faced by LAB during production, storage, and digestion, as well as their stress responses. Furthermore, this paper summarizes existing high activity protection strategies and mechanisms from two aspects: isolating from stressful environments and enhancing strain resistance. This review aims to provide theoretical support for LAB strain engineering and product development.

Key words:lactic acid bacteria;stress;stress response;protection mechanism

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CHEN Ning, WU Lei, XIE Xinqiang, ZHAO Xinyu, WU Qingping. Research progress in responses and high activity protection mechanisms of lactic acid bacteria under different stresses. [J]. Acta Microbiologica Sinica, 2025, 65(2): 421-436

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Received:September 27,2024
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Online: February 18,2025
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