共培养条件下群体感应系统对乳酸菌产细菌素的研究进展

doi:10.11924/j.issn.1000-6850.casb2022-0366

中国农学通报 ›› 2023, Vol. 39 ›› Issue (15): 139-146.doi: 10.11924/j.issn.1000-6850.casb2022-0366

• 食品·营养·检测·安全 • 上一篇下一篇

共培养条件下群体感应系统对乳酸菌产细菌素的研究进展

杨志超¹(), 颜挺威¹, 邱薇¹, 孙养存¹, 李娜¹, 宋刚¹, 葛菁萍¹^,²()

¹ 黑龙江大学生命科学学院，农业微生物技术教育部工程研究中心，黑龙江省寒区植物基因与生物发酵重点实验室，黑龙江省普通高校微生物重点实验室，哈尔滨 150080
² 河北环境工程学院，河北省农业生态安全重点实验室，河北秦皇岛 066102

收稿日期:2022-05-15 修回日期:2022-08-15 出版日期:2023-05-25 发布日期:2023-05-22
通讯作者: 葛菁萍，女，1972年出生，黑龙江齐齐哈尔人，教授，博士，研究方向：微生物资源挖掘与利用。通信地址：150080 黑龙江省哈尔滨市南岗区学府路74号黑龙江大学224信箱，Tel：0451-86609016，E-mail：gejingping@126.com。
作者简介:
杨志超，男，1998年出生，黑龙江哈尔滨人，硕士研究生，研究方向：微生物资源挖掘与利用。通信地址：150080 黑龙江省哈尔滨市南岗区学府路74号，Tel：0451-86609016，E-mail：yangzhichao@126.com。
基金资助:
国家自然科学基金面上项目“乙酸溢流代谢与群体感应的协同效应对副干酪乳杆菌HD1.7种群稳定性影响机制的探究”(32071519); 黑龙江省自然科学基金重点项目“乙酸代谢与副干酪乳杆菌群体感应互作探究及对细菌素产生的影响”(ZD2020C008); 黑龙江大学研究生创新项目“沤麻废液对农畜产品废弃物腐殖化的促进机理研究”(YJSCX2022-091HLJU); 黑龙江大学研究生创新项目“摩西管柄囊霉分泌物对恶臭假单胞菌趋化及群体感应的影响”(YJSCX2022-238HLJU)

Bacteriocin Produced by Lactic Acid Bacteria in Quorum Sensing System Under Co-culture Conditions

YANG Zhichao¹(), YAN Tingwei¹, QIU Wei¹, SUN Yangcun¹, LI Na¹, SONG Gang¹, GE Jingping¹^,²()

¹ Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080
² Hebei University of Environmental Engineering, Hebei Key Laboratory of Agroecological Safety, Qinhuangdao, Hebei 066102

Received:2022-05-15 Revised:2022-08-15 Online:2023-05-25 Published:2023-05-22

摘要/Abstract

摘要：

旨在为共培养促进乳酸菌产细菌素的机制研究提供理论依据。乳酸菌细菌素是一种天然的食品防腐剂，能够有效抑制食品腐败菌和食源性致病菌的生长，因此受到了食品工业的广泛关注。目前已有研究表明，共培养能够增加乳酸菌细菌素的产量，群体感应在乳酸菌共培养产细菌素的过程中也发挥了重要作用。为了阐明共培养对乳酸菌产细菌素的促进作用，对乳酸菌细菌素的分类、生物合成机制以及群体感应系统对乳酸菌共培养产生细菌素的调控机制进行了总结，解析了三种因素对乳酸菌共培养的促进机制，阐明了群体感应对共培养条件下的细菌素产生具有重要的调节作用。

关键词: 共培养, 乳酸菌, 细菌素, 作用机制, 群体感应

Abstract:

This paper aims to provide a theoretical basis for the study of the mechanism of co-culture to promote the production of bacteriocins by lactic acid bacteria. Lactobacillus bacteriocin is a natural food preservative, which can effectively inhibit the growth of food spoilage bacteria and food-borne pathogenic bacteria, so it has received extensive attention from the food industry. At present, studies have shown that co-culture can increase the production of bacteriocins of lactic acid bacteria, and quorum sensing also plays an important role in the process of co-culturing bacteriocins of lactic acid bacteria. In order to clarify the promotion effect of co-culture on the production of bacteriocins by lactic acid bacteria, this paper summarizes the classification of lactic acid bacteria bacteriocins, the biosynthetic mechanism, and the regulation mechanism of quorum sensing system on the production of bacteriocins by lactic acid bacteria co-culture, and analyzes the effects of the above three factors on the co-culture of lactic acid bacteria. The promotion mechanism of culture clarifies that quorum sensing plays an important role in regulating bacteriocin production under co-culture conditions.

Key words: co-culture, lactic acid bacteria, bacteriocin, mechanism of action, quorum sensing

杨志超, 颜挺威, 邱薇, 孙养存, 李娜, 宋刚, 葛菁萍. 共培养条件下群体感应系统对乳酸菌产细菌素的研究进展[J]. 中国农学通报, 2023, 39(15): 139-146.

YANG Zhichao, YAN Tingwei, QIU Wei, SUN Yangcun, LI Na, SONG Gang, GE Jingping. Bacteriocin Produced by Lactic Acid Bacteria in Quorum Sensing System Under Co-culture Conditions[J]. Chinese Agricultural Science Bulletin, 2023, 39(15): 139-146.

图/表 1

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共培养条件下群体感应系统对乳酸菌产细菌素的研究进展

Bacteriocin Produced by Lactic Acid Bacteria in Quorum Sensing System Under Co-culture Conditions

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