发酵蔬菜中乳酸菌的功能性和安全性研究进展.pdf

现代食品科技 Modern Food Science and Technology 2012, Vol.28, No.11 发酵蔬菜中乳酸菌的功能性与安全性研究进展 1 1 2 胡晓清 ，潘露 ，王汝毅 （1.江南大学食品科学与技术国家重点实验室，江苏无锡 214122）(2.重庆涪陵出入境检验检疫局，重庆 408000） 摘要：乳酸菌是发酵蔬菜制作过程中发挥重要作用的一类优势微生物，可利用蔬菜中的可溶性成分进行乳酸发酵，还能抑制有 害微生物并发挥多重功能。本文首先对其最新研究进展做了归纳。近年来食品发酵微生物出现可转移耐药性问题，成为国际关注热点。 作者结合研究实践，综述了可转移耐药性及其在发酵蔬菜乳酸菌中的研究现状，以及发酵蔬菜中乳酸菌的控制策略。 关键词：发酵蔬菜；乳酸菌；细菌素；可转移耐药性；直投式发酵剂 文章篇号：1673-9078(2012)11-1606-1611 Advances in the Functionality and Safety of Lactic Acid Bacteria from Fermented Vegetable 1 1 2 HU Xiao-qing , PAN Lu , WANG Ru-yi ( 1.State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China) (2.Fuling Entry-Exit Inspection and Quarantine Bureau, Chongqing 408000, China) Abstract: Lactic acid bacteria were regarded as the predominant species involved in the processing of fermented vegetable, for participat ing in lactic acid fermentation through utilizing soluble contents in vegetable, and inhibiting hazard microbes and playing multiple functions. This article reviewed the newest advances in this area. Recently, a new problem has appeared that transferable antibiotic resistance was revealed in the microorganism in food fermentation, and thus received much attention in international society. Based on t he practice experience, transferable antibiotic resistance and the investigation in lactic acid bacteria involving in vegetable fermentation were reviewed, and finally discussed the related control strategy. Key words: fermented vegetable; lactic acid bacteria; bacteriocin; transferable antibiotic resistance; directed vat set 我国传统发酵食品种类居世界首位，如各种酒、