De Vuyst Luc, Leroy Frédéric
Department of Applied Biological Sciences and Engineering, Research Group of Industrial Microbiology and Food Biotechnology, Vrije Universiteit Brussel, Brussels, Belgium.
J Mol Microbiol Biotechnol. 2007;13(4):194-9. doi: 10.1159/000104752.
In fermented foods, lactic acid bacteria (LAB) display numerous antimicrobial activities. This is mainly due to the production of organic acids, but also of other compounds, such as bacteriocins and antifungal peptides. Several bacteriocins with industrial potential have been purified and characterized. The kinetics of bacteriocin production by LAB in relation to process factors have been studied in detail through mathematical modeling and positive predictive microbiology. Application of bacteriocin-producing starter cultures in sourdough (to increase competitiveness), in fermented sausage (anti-listerial effect), and in cheese (anti-listerial and anti-clostridial effects), have been studied during in vitro laboratory fermentations as well as on pilot-scale level. The highly promising results of these studies underline the important role that functional, bacteriocinogenic LAB strains may play in the food industry as starter cultures, co-cultures, or bioprotective cultures, to improve food quality and safety. In addition, antimicrobial production by probiotic LAB might play a role during in vivo interactions occurring in the human gastrointestinal tract, hence contributing to gut health.
在发酵食品中，乳酸菌（LAB）具有多种抗菌活性。这主要归因于有机酸的产生，也归因于其他化合物，如细菌素和抗真菌肽。几种具有工业潜力的细菌素已被纯化和鉴定。通过数学建模和阳性预测微生物学，已详细研究了乳酸菌产生细菌素的动力学与工艺因素的关系。在体外实验室发酵以及中试规模水平上，已研究了产细菌素的发酵剂在酸面团（提高竞争力）、发酵香肠（抗李斯特菌作用）和奶酪（抗李斯特菌和抗梭菌作用）中的应用。这些研究的极有前景的结果强调了功能性、产细菌素的乳酸菌菌株作为发酵剂、共培养物或生物保护培养物在食品工业中可能发挥的重要作用，以提高食品质量和安全性。此外，益生菌乳酸菌产生的抗菌物质可能在人体胃肠道发生的体内相互作用中发挥作用，从而有助于肠道健康。
