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蛋白质组学在乳及乳制品特性研究中的应用 总被引:6,自引:0,他引:6
蛋白质组学工具可用于考察蛋白质的多样性.随着越来越多的细菌基因组网络资源的日益丰富,可以利用蛋白质组学技术来筛选各种发酵食品中的微生物所表达的蛋白质,提供全面而动态的研究.综述了蛋白质组学技术的发展,及其在乳蛋白质以及乳酸菌蛋白质表达研究中的应用.以奶酪为例,介绍了蛋白质组学在复杂食品基质中的应用. 相似文献
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乳酸菌细菌素的作用方式及其活性的影响因素 总被引:3,自引:0,他引:3
本文对生物防腐剂--乳酸菌产生细菌素作用方式和影响活性的因素进行了综述,根据其中将乳酸菌产生的细菌素分为lantibiotics型和非lantibiotics型,二者对感受菌失艇方式都是在感受菌的细胞膜上形成亲水孔道,不同的是前者具有膜电位依赖性,后者与膜电位无关,其作用南非经膜上特定的受体蛋白介导。细菌素的活性受各 因素影响,如温度、PH值、蛋白酶等,乳酸菌细胞素作用相机制及其活性影响因素的研究 相似文献
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乳酸菌细菌素是一种由乳酸菌在核糖体内合成、具有抑菌活性的多肽或蛋白质。由于乳酸菌通常被认为是安全的微生物,因此由它产生的细菌素受到了广泛地关注。目前由于大部分乳酸菌细菌素抑菌机理研究还不够深入,在一定程度上限制了它的发展和应用。本文对现有乳酸菌细菌素研究成果进行总结,并对细菌素进行了系统分类,阐述了各类乳酸菌细菌素对革兰氏阳性菌的作用机理,最后介绍了乳酸菌细菌素在水产养殖、水产品加工贮藏过程中的应用,旨在为乳酸菌细菌素的应用提供新的探索和基础理论依据。 相似文献
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乳酸菌细菌素是细菌在核糖体上合成的具有抗菌活性的多肽类物质,这些细菌素能杀灭或抑制引起食品腐败的细菌的繁殖,可作为天然的食品防腐剂在食品中应用。该文综述了乳酸菌细菌素的分类、国内外研究现状、抑菌特性及应用等方面的最新研究进展,并对乳酸菌细菌素未来研究趋势进行简要分析,对乳酸菌细菌素在食品中的应用有一定参考价值。 相似文献
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乳酸菌是食品中常用的发酵菌株或益生菌,常以冻干粉的形式应用于工业生产。冻干过程中的脱水及低温等条件对乳酸菌形成胁迫,造成菌株活力下降甚至死亡。冻干粉中菌株活菌数或发酵活力是乳酸菌冻干粉的重要指标。目前大部分研究集中在解析菌株抗冻干机制以及提高菌体冻干存活率等技术,本文围绕乳酸菌发酵活力指标,综述了冷冻干燥过程中影响发酵活力的因素,阐述了细胞膜流动性、通透性和细胞膜损伤异质性等对乳酸菌发酵活力的作用及机制,为进一步阐明冷冻干燥影响乳酸菌发酵活力的途径,开发提高乳酸菌冻干粉发酵活力的技术提供依据。 相似文献
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乳酸菌是一类广泛使用的工业菌.近几十年来,乳酸菌作为同源和异源蛋白表达的宿主菌的潜在应用已得到深入研究,在此基础上建立和发展了乳酸菌食品级基因表达系统.首先介绍了乳酸菌食品级表达系统的一些基本条件,表达和标记系统的适用原则,然后追踪其前沿应用进展情况,对乳酸菌食品级基因表达系统的最新应用进行了归纳,根据此表达系统在当前食品经济中的位置,对其在食品工业、医药和保健品等领域的应用前景进行了展望. 相似文献
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生鲜肉及其制品由于含有丰富的水分、蛋白质和其他营养物质,极易受到微生物的污染,这会对肉类产业造成巨大的经济损失。基于目前人们更倾向于绿色、天然的肉类产品的消费需求,乳酸菌凭借其天然的来源、提供可持续的保护作用成为传统抑菌剂良好的替代品,但是其抑菌机制和在肉类产业中的应用未得到系统总结。本文首先概述了乳酸菌作为生物抑菌剂的主要抑菌机制,如有机酸、细菌素和竞争性抑制等作用途径,并详细总结了其应用于肉类产品时,在不同的包装方式、使用方式、代谢环境、加工方式和温度变化条件下防控生鲜肉及其制品安全性的应用研究现状;之后综述了乳酸菌应用后对肉与肉制品品质的影响,同时讨论了乳酸菌应用的安全性;最后,对乳酸菌在未来的肉类产业中的发展做了展望,以期对乳酸菌在保护肉类产品安全领域的进一步应用提供参考。 相似文献
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目的构建珠江口水产养殖动物源的乳酸菌资源库,开发一套较为完善的高通量筛选优良乳酸菌的方法。方法采集珠江口水域多种水产动物的肠道,研磨,稀释涂布于含溴甲酚紫及碳酸钙的MRS平板上,挑取有溶钙圈的单菌落,进行过氧化氢酶实验以排除产气菌。提取细菌的基因组作模板, PCR扩增16S rDNA基因,根据测序结果进行同源性比对分析确定乳酸菌的种属,建立乳酸菌库。进一步借助96孔板培养技术,将乳酸菌与水产致病菌(指示菌)混合培养,根据对指示菌的抑菌效果,确定具有优良抑菌活性的乳酸菌。结果从水产动物肠道中筛选出乳酸菌14属71种1638株,获得了15株对常见水产养殖致病菌(嗜水气单胞菌、创伤弧菌、副溶血弧菌等)具有高效广谱抑制效果的菌株。结论本研究建立的乳酸菌菌种资源库,弥补了国内目前水产养殖来源乳酸菌菌株储备缺乏的现状,有望提供各类性能优良菌株用于渔业、畜牧业和食品生产。 相似文献
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Feed destined for animal production as brewer's grains can be contaminated by Aspergillus section Flavi species. Lactic acid bacteria (LAB) play a defining role in the preservation and microbial safety of fermented foods. The objective of this study was to study the incidence of lactic acid bacteria, Aspergillus section Flavi and AFB1 in brewer's grains and the preliminary antifungal activity of native LAB in vitro. LAB and aflatoxigenic Aspergillus were found in high counts in brewer's grains used as raw material for pig feedstuff. However, AFB1 had low AFB1 natural incidence in samples. In vitro antifungal activity of LAB isolated showed that all bacteria tested inhibited two Aspergillus flavus strains assayed. The high incidence of LAB could be inhibiting the AFB1 production in by-products obtained from the beer industry. LAB strains with excellent antimicrobial activity were also found in this substrate. 相似文献
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《Journal of dairy science》2022,105(3):2082-2093
Lactic acid bacteria (LAB) play important roles in acid production and flavor formation in fermented dairy products. Lactic acid bacteria strains with distinct characteristics confer unique features to products. Diverse LAB have been identified in raw milk and traditional fermented milk prepared from raw milk. However, little is known about LAB in raw milk in Japan. To preserve diverse LAB as potential starters or probiotics for future use, we have isolated and identified various kinds of LAB from raw milk produced in Japan. In this study, we focused on Lactobacillus delbrueckii, one of the most important species in the dairy industry. We identified L. delbrueckii subspecies isolated from raw milk in Hokkaido, Japan, by analyzing intraspecific diversity using 4 distinct methods, hsp60 cluster analysis, multilocus sequence analysis, core-genome analysis, and whole-genome analysis based on average nucleotide identity. The subspecies distribution and a new dominant subset of L. delbrueckii from raw milk in Japan were revealed. The discovery of new strains with different genotypes is important for understanding the geographic distribution and characteristics of the bacteria and further their use as a microbial resource with the potential to express unconventional flavors and functionalities. The strains identified in this study may have practical applications in the development of fermented dairy products. 相似文献
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植物基食品泛指用植物来源的原料制成的食品。进入大健康时代,植物基食品具有较大的增长空间。乳酸菌发酵技术在多元化的植物基食品开发方面具有明显潜力,可实现植物基食品风味口感和营养健康功效的多元化。因此,植物基乳酸菌发酵食品产业面临良好的发展机遇。作者对国内外植物基乳酸菌发酵食品的类型、相关基础理论和关键技术研究以及产业化现状等进行了综述,并分别从基础理论、关键技术、产品开发等方面简要讨论了植物基乳酸菌发酵食品产业未来发展趋势,旨在为新型植物基乳酸菌发酵食品研发提供参考。 相似文献
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Contamination by Listeria monocytogenes has been a constant public health threat for the ready-to-eat (RTE) meat industry due to the potential for high mortalities from listeriosis. Lactic acid bacteria (LAB) have shown protective action against various pathogenic bacteria. The aim of this study was to evaluate the antilisterial activity of a combination of three LAB strains (Lactiguard®) on L. monocytogenes. The combination of the LAB was inhibitory to L. monocytogenes inoculated onto frankfurters not containing lactate/diacetate after 8 weeks of refrigerated storage (0.6 log reduction compared to L. monocytogenes only control), and when a cell free extract (CFS) of the LAB was added with LAB even more inhibition was obtained (1.2 log reduction compared with L. monocytogenes only). In frankfurters containing lactate/diacetate the LAB and the LAB plus CFS were more effective in reducing growth of L. monocytogenes after 8 weeks of refrigerated storage (2 and 3.3 log reductions respectively). 相似文献
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Brewer's grains are the most important by-product of the brewery industry and it is mostly used as a protein and energy source in animal nutrition. Listeria monocytogenes is a food-borne pathogen can cause invasive diseases such as meningoencephalitis, sepsis, abortion, and gastroenteritis in humans and several animal species. The aim of this work was to study the antilisterial activity of lactic acid bacteria (LAB) isolated from brewer's grains. The incidence of Listeria spp. in brewer's grains was 3.12%. Twenty-one LAB inhibited the growth of the eight strains of L. monocytogenes. The mean inhibition halo of cell free supernatants of LAB ranged between 11.5 and 24.5 mm. The isolation of lactic acid bacteria with antilisterial activity from brewer's grains is promising based on their capacity to produce antimicrobial compounds. The production of antimicrobial metabolites by LAB in the substrate would generate an unfavorable environment for the growth of the pathogenic bacterium under study. 相似文献