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| 乳酸菌产生的新型抗菌物质——苯乳酸的抑菌性质及作用机理研究 | |
| 引用本文： | 李兴峰,江波,潘蓓蕾,王志新,贾英民.乳酸菌产生的新型抗菌物质——苯乳酸的抑菌性质及作用机理研究[J].乳业科学与技术,2011,34(2):94-98. |
| 作者姓名： | 李兴峰 江波 潘蓓蕾 王志新 贾英民 |
| 作者单位： | 1. 河北科技大学生物科学与工程学院,河北石家庄,050018 2. 食品科学与技术国家重点实验室,江南大学,江苏无锡,214122 3. 中国食品科学技术学会,北京,100833 |
| 基金项目： | 河北省自然科学基金(项目编号C2010000863); 河北省教育厅科学研究计划(项目编号Z2009424) |
| 摘 要： | 苯乳酸是微生物产生的一种新型天然抗菌物质,已成为乳酸菌抑菌能力的有效标志之一。与乳酸菌产生的细菌素(如乳链球菌素)相比,苯乳酸是小分子物质、抑菌谱宽、稳定性高。作为一种新型生物防腐剂,苯乳酸在乳品工业中具有广阔的应用前景。研究表明苯乳酸对多种食源性致病菌如致病性大肠杆菌、单增李斯特菌和金黄色葡萄球菌,腐败菌包括产毒素的丝状真菌如赭曲霉、疣孢青霉和桔青霉,有很强的抑菌作用。目前的研究表明苯乳酸的作用靶位之一是微生物的细胞壁,但阐明苯乳酸的作用机理需要采用相关技术进一步研究其他作用位点。本文对苯乳酸的抑菌活性、作用机理等研究进展进行综述,并展望了今后的研究方向。 |
| 关 键 词： | 苯乳酸 乳酸菌 生物防腐剂 抑菌性质 作用机理 |
Inhibitory Properties and Target Site of Phenyllactic Acid as a Novel Antimicrobial Compound Produced by Lactic Acid Bacteria |
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| Li Xingfeng,Jiang Bo,Pan Beilei,Wang Zhixin,Jia Yingmin.Inhibitory Properties and Target Site of Phenyllactic Acid as a Novel Antimicrobial Compound Produced by Lactic Acid Bacteria[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2011,34(2):94-98. | |
| Authors: | Li Xingfeng Jiang Bo Pan Beilei Wang Zhixin Jia Yingmin |
| Institution: | Li Xingfeng1,Jiang Bo2,Pan Beilei3,Wang Zhixin1,Jia Yingmin1(1 College of Bioscience and Bioengineering,Hebei University of Science and Technology,Shijiazhuang of Hebei 050018,China,2 State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi of Jiangsu 214122,3 Chinese Institute of Food Science and Technology,Beijing 100833,China) |
| Abstract: | Phenyllactic acid(PLA) is a novel natural antimicrobial compound produced by microorganism and is becoming an effective maker of antimicrobial ability of lactic acid bacteria(LAB).Compared with bacteriocin produced by LAB,such as Nisin,PLA has a low molecular mass,a broad spectrum and more stability.As a novel biopreservative,PLA has interesting potential for practical application in the dairy industry.The inhibitory properties of PLA have been demonstrated against some food-borne pathogenic bacteria such a... |
| Keywords: | phenyllactic acid lactic acid bacteria biopreservative antimicrobial activity mode of action |
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