明串珠菌应用研究进展.PDFVIP

※专题论述 Journal of Dairy Science and Technology 2018, Vol.41 No.5 28 明串珠菌应用研究进展 崔 亮，岳媛媛，乌日娜* （沈阳农业大学食品学院，辽宁沈阳 110866 ） 摘  要：明串珠菌是一类进行异型发酵的革兰氏阳性兼性厌氧乳酸菌，是众多传统发酵制品中的优势菌群，可应用 于食品、化工、医疗等领域。本文从目前国内外研究现状出发，概述明串珠菌的分离筛选及特性，介绍了有关明串 珠菌基因组学、蛋白质组学、代谢组学的研究进展，进而对其应用情况进行概括，旨在为今后明串珠菌能够更有效 地应用于工业化生产和生活提供理论依据。 关键词：明串珠菌；发酵；应用；研究进展 Recent Progress in the Application of Leuconostoc * CUI Liang, YUE Yuanyuan, WU Rina (College of Food Science, Shenyang Agricultural University, Shenyang 110866, China) Abstract: Leuconostoc spp. is a genus of gram-positive, facultatively anaerobic, heterofermentative lactic acid bacteria (LAB), and it is the dominant microflora in many kinds of traditional fermented products. Therefore Leuconostoc spp. can be used in food, chemical, medicinal and other fields. This article reviews the current status of research on the separation, screening and characteristics of Leuconostoc . Moreover, recent progress in the genomic, proteomic and metabolic study of Leuconostoc as well as its application is summarized. The aim is to provide a theoretical basis for better application of Leuconostoc in industrial production and our life. Keywords: Leuconostoc ; fermentation; application; progress / DOI:10.15922 ki.jdst.2018.05.007 中图分类号：TS201.3 文献标志码：A 文章编号：1671-5187 （2018 ）05-0028-07 引文格式： / 崔亮, 岳媛媛, 乌日娜. 明串珠菌应用研究进展[J]. 乳业科学与技术, 2018, 41(5): 28-34. DOI:10.15922 ki.