Centre for Infection Medicine, Institute of Microbiology and Epizootics, Freie Universität Berlin, Robert-von-Ostertag-Str, 7-13, Berlin, 14163, Germany.
Gut Pathog. 2013 Sep 24;5(1):27. doi: 10.1186/1757-4749-5-27.
Over the past decades the use of probiotics in food has increased largely due to the manufacturer's interest in placing "healthy" food on the market based on the consumer's ambitions to live healthy. Due to this trend, health benefits of products containing probiotic strains such as lactobacilli are promoted and probiotic strains have been established in many different products with their numbers increasing steadily. Probiotics are used as starter cultures in dairy products such as cheese or yoghurts and in addition they are also utilized in non-dairy products such as fermented vegetables, fermented meat and pharmaceuticals, thereby, covering a large variety of products.To assure quality management, several pheno-, physico- and genotyping methods have been established to unambiguously identify probiotic lactobacilli. These methods are often specific enough to identify the probiotic strains at genus and species levels. However, the probiotic ability is often strain dependent and it is impossible to distinguish strains by basic microbiological methods.Therefore, this review aims to critically summarize and evaluate conventional identification methods for the genus Lactobacillus, complemented by techniques that are currently being developed.
在过去的几十年中，由于制造商有兴趣根据消费者健康生活的愿望将“健康”食品推向市场，益生菌在食品中的应用大大增加。由于这一趋势，含有益生菌菌株（如乳杆菌）的产品的健康益处得到了推广，并且许多不同的产品中都添加了益生菌菌株，其数量稳步增加。益生菌被用作奶酪或酸奶等乳制品的起始培养物，此外，它们还用于非乳制品，如发酵蔬菜、发酵肉和制药，从而涵盖了多种产品。为了确保质量管理，已经建立了几种表型、生理和基因分型方法来明确识别益生菌乳杆菌。这些方法通常足够具体，可以在属和种水平上识别益生菌菌株。然而，益生菌的能力通常取决于菌株，并且基本的微生物学方法无法区分菌株。因此，本综述旨在批判性地总结和评估目前正在开发的用于乳杆菌属的常规鉴定方法，补充了一些技术。
