乳酸菌在不同胁迫下应激反应及高活性保护机制研究进展

Research progress in responses and high activity protection mechanisms of lactic acid bacteria under different stresses

摘要:

乳酸菌在食品和医学领域应用广阔，在食品发酵行业中可用作发酵剂和功能性菌粉。乳酸菌的活性和作用效果会受到各种环境压力的影响，如渗透压、温度、氧、酸、胆盐等。可食用的乳酸菌能够发挥多种多样的健康疗效，但其活菌数在生产、储藏以及人体消化过程中均有减少。因此，本文系统阐述了乳酸菌在其生产、储藏和消化过程中遭受的不同胁迫环境以及面对环境压力的应激反应，并从隔离胁迫环境和增加菌株抗逆性2个方面总结了现有高活性保护策略与机制，以期为乳酸菌菌株的选育与产品开发应用提供必要的理论依据。

Abstract:

Lactic acid bacteria (LAB) have extensive applications in food and medicine fields. They are used as starters and functional probiotics in food fermentation. The activity and performance of LAB are influenced by various environmental stresses involving osmotic pressure, temperature, oxygen, acidity, and bile salts. Edible LAB can provide numerous health benefits. However, their viable counts decrease during production, storage, and digestion. This paper systematically discusses the different stressful environments faced by LAB during production, storage, and digestion, as well as their stress responses. Furthermore, this paper summarizes existing high activity protection strategies and mechanisms from two aspects: isolating from stressful environments and enhancing strain resistance. This review aims to provide theoretical support for LAB strain engineering and product development.