Yilmaz Birsen, Bangar Sneh Punia, Echegaray Noemi, Suri Shweta, Tomasevic Igor, Manuel Lorenzo Jose, Melekoglu Ebru, Rocha João Miguel, Ozogul Fatih
Department of Nutrition and Dietetics, Cukurova University, Sarıcam, 01330 Adana, Turkey.
Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29631, USA.
Microorganisms. 2022 Apr 15;10(4):826. doi: 10.3390/microorganisms10040826.
One of the most varied species of lactic acid bacteria is (), formerly known as . It is one of the most common species of bacteria found in foods, probiotics, dairy products, and beverages. Studies related to genomic mapping and gene locations of have shown the novel findings of its new strains along with their non-pathogenic or non-antibiotic resistance genes. Safe strains obtained with new technologies are a pioneer in the development of new probiotics and starter cultures for the food industry. However, the safety of strains and their bacteriocins should also be confirmed with in vivo studies before being employed as food additives. Many of the strains and their bacteriocins are generally safe in terms of antibiotic resistance genes. Thus, they provide a great opportunity for improving the nutritional composition, shelf life, antioxidant activity, flavour properties and antimicrobial activities in the food industry. Moreover, since some strains have the ability to reduce undesirable compounds such as aflatoxins, they have potential use in maintaining food safety and preventing food spoilage. This review emphasizes the impacts of strains on fermented foods, along with novel approaches to their genomic mapping and safety aspects.
乳酸菌中种类最多样的物种之一是（），以前称为 。它是在食品、益生菌、乳制品和饮料中发现的最常见的细菌物种之一。与（）的基因组图谱和基因定位相关的研究显示了其新菌株以及它们的非致病或非抗生素抗性基因的新发现。采用新技术获得的安全菌株是食品工业新益生菌和发酵剂培养物开发的先驱。然而，在用作食品添加剂之前，（）菌株及其细菌素的安全性也应通过体内研究来确认。就抗生素抗性基因而言，许多（）菌株及其细菌素通常是安全的。因此，它们为改善食品工业中的营养成分、保质期、抗氧化活性、风味特性和抗菌活性提供了巨大机会。此外，由于一些（）菌株有能力减少黄曲霉毒素等不良化合物，它们在维持食品安全和防止食品变质方面有潜在用途。本综述强调了（）菌株对发酵食品的影响，以及其基因组图谱绘制和安全方面的新方法。
