Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain.
Research Group on Foods, Nutritional Biochemistry and Health, Universidad Internacional Iberoamericana, Campeche 24560, Mexico.
Molecules. 2022 Aug 30;27(17):5585. doi: 10.3390/molecules27175585.
is receiving increasing attention from both a medical and veterinary point of view, but the diversity of molecules it produces has made the interest in this bacterium extend to the field of probiotics, the microbiota, and above all, to its presence and action on consumer foods. The production of Acyl Homoserine Lactones (AHLs), a type of quorum-sensing (QS) signaling molecule, is the most often-studied chemical signaling molecule in Gram-negative bacteria. can use this communication mechanism to promote the expression of certain enzymatic activities in fermented foods, where this bacterium is frequently present. also produces a series of molecules involved in the modification of the organoleptic properties of different products, especially cheeses, where it shares space with other microorganisms. Although some strains of this species are implicated in infections in humans, many produce antibacterial compounds, such as bacteriocins, that inhibit the growth of true pathogens, so the characterization of these molecules could be very interesting from the point of view of clinical medicine and the food industry. Lastly, in some cases, is responsible for the production of biogenic amines or other compounds of special interest in food health. In this article, we will review the most interesting molecules that produce the strains and will discuss some of their properties, both from the point of view of their biological activity on other microorganisms and the properties of different food matrices in which this bacterium usually thrives.
从医学和兽医的角度来看，它越来越受到关注，但它产生的分子多样性使得人们对这种细菌的兴趣扩展到了益生菌、微生物群，尤其是它在消费者食品中的存在和作用。酰高丝氨酸内酯（AHLs）的产生是革兰氏阴性菌中最常研究的化学信号分子之一，是一种群体感应（QS）信号分子。可以利用这种通讯机制来促进发酵食品中某些酶活性的表达，这种细菌经常存在于发酵食品中。还产生一系列参与不同产品（特别是奶酪）感官特性修饰的分子，因为它与其他微生物共享空间。尽管该物种的一些菌株与人类感染有关，但许多菌株产生抗菌化合物，如细菌素，抑制真正病原体的生长，因此从临床医学和食品工业的角度来看，这些分子的特性可能非常有趣。最后，在某些情况下，是生物胺或其他在食品健康中特别感兴趣的化合物的产生者。在本文中，我们将回顾产生菌株的最有趣的分子，并讨论它们的一些特性，既从它们对其他微生物的生物活性的角度，也从这种细菌通常茁壮成长的不同食品基质的特性的角度。
