Chen Ying, Yu Leilei, Qiao Nanzhen, Xiao Yue, Tian Fengwei, Zhao Jianxin, Zhang Hao, Chen Wei, Zhai Qixiao
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Foods. 2020 Sep 25;9(10):1366. doi: 10.3390/foods9101366.
is a candidate probiotic that has been included in the list of recommended biological agents for certification by the European Food Safety Authority. According to the published genomic information, has several genes that encode metabolic pathways of carbohydrate utilization. In addition, there are some differences in cell surface complex related genes of from different sources. also has several genes that encode bacteriocin production, which can produce Curvacin A and Sakacin P. Due to its ability to produce bacteriocin, it is often used as a bioprotective agent in fermented meat products, to inhibit the growth of a variety of pathogenic and spoilage bacteria. exerts some probiotic effects, such as mediating the production of IL-10 by dendritic cells through NF-κB and extracellular regulated protein kinases (ERK) signals to relieve colitis in mice. This review is the first summary of the genomic and biological characteristics of . Our knowledge on its role in the food industry and human health is also discussed, with the aim of providing a theoretical basis for the development of applications of .
是一种候选益生菌，已被列入欧洲食品安全局推荐的用于认证的生物制剂名单。根据已发表的基因组信息，有几个编码碳水化合物利用代谢途径的基因。此外，不同来源的在细胞表面复合物相关基因上存在一些差异。也有几个编码细菌素产生的基因，可产生弯曲菌素A和片球菌素P。由于其产生细菌素的能力，它常被用作发酵肉制品中的生物保护剂，以抑制多种致病和腐败细菌的生长。发挥一些益生菌作用，例如通过NF-κB和细胞外调节蛋白激酶（ERK）信号介导树突状细胞产生IL-10，以缓解小鼠结肠炎。本综述是对的基因组和生物学特性的首次总结。我们还讨论了其在食品工业和人类健康中的作用，旨在为的应用开发提供理论依据。
