Department of Food Science & Technology, University of California Davis, Davis, CA, USA.
Department of Plant Pathology, University of California Davis, Davis, CA, USA.
Environ Microbiol Rep. 2020 Feb;12(1):16-29. doi: 10.1111/1758-2229.12794. Epub 2019 Oct 28.
Lactic acid bacteria (LAB) are essential for many fruit, vegetable and grain food and beverage fermentations. However, the numbers, diversity and plant-specific adaptions of LAB found on plant tissues prior to the start of those fermentations are not well understood. When measured, these bacteria have been recovered from the aerial surfaces of plants in a range from <10 CFU g to over 10 CFU g of plant tissue and in lower quantities from the soil and rhizosphere. Plant-associated LAB include well-known generalist taxa such as Lactobacillus plantarum and Leuconostoc mesenteroides, which are essential for numerous food and beverage fermentations. Other plant-associated LAB encompass specialist taxa such as Lactobacillus florum and Fructobacillus, many of which were discovered relatively recently and their significance on plants and in foods is not yet recognized. LAB recovered from plants possess the capacity to consume plant sugars, detoxify phenolic compounds and tolerate the numerous biotic and abiotic stresses common to plant surfaces. Although most generalist and some specialist LAB grow rapidly in food and beverages fermentations and can cause spoilage of fresh and fermented fruits and vegetables, the importance of living plants as habitats for these bacteria and LAB contributions to plant microbiomes remain to be shown.
乳酸菌（LAB）是许多水果、蔬菜和谷物食品和饮料发酵所必需的。然而，在这些发酵开始之前，植物组织上发现的 LAB 的数量、多样性和植物特异性适应性还不是很清楚。在测量时，这些细菌已经从植物的气生表面回收，数量从 <10 CFU/g 到超过 10 CFU/g 的植物组织不等，从土壤和根际回收的数量较少。与植物相关的 LAB 包括众所周知的广谱分类群，如植物乳杆菌和肠膜明串珠菌，它们是许多食品和饮料发酵所必需的。其他与植物相关的 LAB 包括专门的分类群，如弗氏乳杆菌和果糖杆菌，其中许多是最近才发现的，它们对植物和食品的重要性尚未得到认可。从植物中回收的 LAB 具有消耗植物糖、解毒酚类化合物和耐受植物表面常见的众多生物和非生物胁迫的能力。尽管大多数广谱和一些专门的 LAB 在食品和饮料发酵中生长迅速，并可能导致新鲜和发酵的水果和蔬菜变质，但活植物作为这些细菌的栖息地以及 LAB 对植物微生物组的贡献的重要性仍有待证明。
