乳酸菌在保障食品安全及培养基优化方面的研究进展

doi:10.11924/j.issn.1000-6850.casb2025-0184

中国农学通报 ›› 2025, Vol. 41 ›› Issue (23): 133-138.doi: 10.11924/j.issn.1000-6850.casb2025-0184

• 食品·营养·检测·安全 • 上一篇

乳酸菌在保障食品安全及培养基优化方面的研究进展

杜金钰(), 吴振超, 葛菁萍()

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

收稿日期:2025-03-11 修回日期:2025-06-16 出版日期:2025-08-19 发布日期:2025-08-19
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:
杜金钰，女，2001年出生，黑龙江哈尔滨人，硕士，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号黑龙江大学生命科学学院，Tel：0451-86609016，E-mail：DuJinyu1114@163.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联合培育项目“群体感应对寒地黑土遗留有机磷的矿化及迁移驱动机制研究”(PL2024D015)

Research Advances in Lactic Acid Bacteria for Ensuring Food Safety and Its Medium Optimizatio

DU Jinyu(), WU Zhenchao, GE Jingping()

Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education / Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation for Cold Region / Key Laboratory of Microbiology, College of Heilongjiang Province / School of Life Sciences, Heilongjiang University, Harbin 150080

Received:2025-03-11 Revised:2025-06-16 Published:2025-08-19 Online:2025-08-19

摘要/Abstract

摘要：

乳酸菌作为有益微生物，在食品工业中对保障安全、提升品质和促进健康意义重大。为了阐明乳酸菌在保障食品安全中的作用机制并探索提升其应用效能的有效途径，本研究系统归纳了乳酸菌缓解微生物污染、降解有毒有害物质的研究现状，深入探讨了通过优化培养基成分（包括碳源、氮源、矿物质和生长因子的选择与组合）来提高其生长效率与发酵产物质量的可行性。同时分析了当前平衡生产成本与满足消费者对食品安全、营养及风味需求所面临的挑战。未来研究将聚焦于开发经济高效的复合培养基体系，强化其在增强乳酸菌食品安全功能方面的作用。本研究可为食品应用型乳酸菌培养基原料的选用和研究提供理论参考。

关键词: 乳酸菌, 培养基优化, 食品应用, 食品安全, 食品级原料

Abstract:

Lactic acid bacteria, as beneficial microorganisms, are of great significance in ensuring food safety, improving quality, and promoting health in the food industry. To clarify the mechanism of action of lactic acid bacteria in ensuring food safety and explore effective ways to enhance their application efficiency, this study summarizes current research on lactic acid bacteria in alleviating microbial contamination and degrading toxic and harmful substances, and discusses the feasibility of improving the growth efficiency of lactic acid bacteria and the quality of fermentation products by optimizing medium components (including the selection and combination of carbon sources, nitrogen sources, minerals, and growth factors). Meanwhile, it analyzes the current challenges in balancing production costs with meeting consumers' demands for food safety, nutrition, and flavor. Future research will focus on developing economical and efficient composite medium systems to strengthen their role in enhancing the food safety functions of lactic acid bacteria. This study aims to provide a theoretical reference for the selection and research of raw materials for food-applied lactic acid bacteria culture media.

Key words: lactic acid bacteria, medium optimization, food applications, food safety, food-grade ingredients

杜金钰, 吴振超, 葛菁萍. 乳酸菌在保障食品安全及培养基优化方面的研究进展[J]. 中国农学通报, 2025, 41(23): 133-138.

DU Jinyu, WU Zhenchao, GE Jingping. Research Advances in Lactic Acid Bacteria for Ensuring Food Safety and Its Medium Optimizatio[J]. Chinese Agricultural Science Bulletin, 2025, 41(23): 133-138.

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乳酸菌在保障食品安全及培养基优化方面的研究进展

Research Advances in Lactic Acid Bacteria for Ensuring Food Safety and Its Medium Optimizatio

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