WoldemariamYohannes Kalekristos, Wan Zhen, Yu Qinglin, Li Hongyan, Wei Xuetuan, Liu Yingli, Wang Jing, Sun Baoguo
China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
J Agric Food Chem. 2020 Dec 16;68(50):14709-14727. doi: 10.1021/acs.jafc.0c06396. Epub 2020 Dec 7.
belongs to the genus and family . It is ubiquitously found in food, plants, animals, soil, and in different environments. In this review, the application of in probiotic and prebiotic microbes in fermentation, synthesis, and hydrolysis of food compounds is discussed as well as further insights into its potential application and gaps. is also a potential microbe in the synthesis of bioactive compounds including peptides and exopolysaccharides. In addition, it can synthesize antimicrobial compounds (e.g., Fengycin, and Bacillomycin Lb), which makes its novelty in the food sector greater. Moreover, it imparts and improves the functional, sensory, and shelf life of the end products. The hydrolysis of complex compounds including insoluble proteins, carbohydrates, fibers, hemicellulose, and lignans also shows that is a multifunctional and potential microbe which can be applied in the food industry and in functional food processing.
属于 属和 科。它广泛存在于食物、植物、动物、土壤以及不同环境中。在本综述中，讨论了 在益生菌和益生元微生物用于食品化合物的发酵、合成及水解方面的应用，以及对其潜在应用和差距的进一步见解。 也是合成包括肽和胞外多糖在内的生物活性化合物的潜在微生物。此外，它能合成抗菌化合物（如丰原素和芽孢霉素Lb），这使其在食品领域更具新颖性。而且，它赋予并改善了最终产品的功能、感官特性和保质期。对包括不溶性蛋白质、碳水化合物、纤维、半纤维素和木脂素在内的复杂化合物的水解也表明， 是一种多功能的潜在微生物，可应用于食品工业和功能性食品加工。
